Strawberry Shortcake

As of publish date in late February, we’re loving our winter berry harvest – but come field strawberry time, you’ll want to return here for tips every time you get local NC berries in your box!


  • 1 container strawberries, rinsed well, tops removed and quartered
  • 2 Tb Sugar
  • 1 lemon, juiced
  • 1 C heavy cream
  • ¼-½ C powdered sugar (granulated will work too)
  • ½ tsp vanilla extract
  • 1 pound cake, defrosted under refrigeration and sliced in ½ inch pieces


After cutting strawberries, sprinkle with 2 Tb. of sugar and juice from one lemon and stir to combine. Let berries macerate at room temperature for 10-15 minutes.

Add heavy whipping cream, vanilla to bowl of an electric mixer.  Whip on medium speed, as it just begins to thicken sprinkle in powdered sugar to taste. Whip to medium peaks. Stop mixer and taste to make sure the sweetness is where you want it. If necessary whip in a bit more sugar.

Top sliced pound cake with macerated berries and whipped cream.