Recipe: Rustic Strawberry Shortcake

by | May 3, 2018

Good news! It’s strawberry season! Farmers markets, grocery stores and pick-your-own fields are finally teeming with red, ripe berries. Unusually cool temps had delayed the season by a few weeks.

North Carolina is the third-largest producer of strawberries in the nation, with about 1,200 acres harvested across the state. The peak of the state’s strawberry season is traditionally Mother’s Day weekend, but locally grown berries should still be available into Memorial Day.

There are many ways to enjoy fresh-picked berries. Plain, with ice cream, topped with whipped cream, in a pie or, as my grandma used to serve them, in a bowl of milk. We found this delicious Local Dish recipe for an easy-to-make (only five ingredients!) and delicious shortcake. Rustic Strawberry Shortcake is a true old-fashioned treat. As Lisa explains in the video,  the finished product might not look as pretty as some store-bought shortcakes, but the taste is beyond comparison. Lisa recommends serving the dessert with a scoop of ice cream or whipped cream.

Rustic Strawberry Shortcake

  • 1 quart NC strawberries (washed, capped and quartered)
  • 1 cup sugar
  • 2 cup self-rising flour
  • 1⁄4 cup canola oil
  • 1 cup milk

Mix the strawberries and ½ cup sugar together and set in the refrigerator. Heat the oven to 450 degrees. Spray an eight-inch round layer cake pan with cooking spray. In a bowl, mix the flour, ½ cup sugar, oil and milk. Pour the thick dough into the cake pan and bake for 15 minutes or until the dough is golden brown. Invert the large shortcake out on to a plate and let it cool then split it horizontally with a bread knife. Cover the bottom layer with the strawberry mixture, and then place the top layer of cake. Cut individual servings.

For more delicious strawberry recipes, check out the recipe section on