First at Four recipe: Strawberry lemonade shortcake

WILMINGTON, NC (WECT) - It's the time of year when fresh strawberries begin to make an appearance on store shelves.

Chef Gwen Gulliksen from Cape Fear Community College shares a recipe for a dessert that features some locally- grown berries.


Makes approximately 12-1.5" shortcake biscuits

Pre-heat oven 425 degrees


Flour, White AP 1 cup

Baking Powder 1 ¼ tsp

Salt, Kosher        pinch

Cream   2/3 cup

Vanilla   ½ tsp

Sugar     1 Tbsp

1. Mix flour, baking powder and salt together in a bowl then make a well with the dry ingredients then add the cream, vanilla and sugar.

2. Use a biscuit cutter to mix biscuit dough

3. Cut the dough until it is crumbly

4. Dust the counter with flour- gently roll the dough out to 1" thickness.

5. Use a 1.5" round cutter to cut out approximately 12 biscuits

6. Place biscuits on a treated baking pan touching each other

7. Bake for 20 minutes until golden brown & serve warm or save for later


Strawberries, fresh         1 QT, halved

Sugar, granulated            1 Tbsp

Lemonade, froze              ½ container

Vanilla                               1 tsp

1. Mix all the ingredients together and let sit for 30 minutes

2. Serve with shortcake with whipped cream or ice cream or both – yum!

3. To assemble, slice open shortcake biscuit, fill with strawberries, top strawberries with ice cream, top ice cream with biscuit top and serve whipped cream in the crook of the biscuit and bowl and serve.

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