Strawberry Shortcake à la Française

Strawberry Shortcake à la Française


Oh, the strawberries this year! They’re a poem, a song, a one-bite perfection!

We start getting long, narrow, slightly tart gariguettes in May, shipped in from Provence.  I wait until I can smell their aroma before I buy them, and then I  get just a few because I’m waiting for the real deal, the strawberries grown in soil I can see.

When they arrive – like these Cléry variety – I’m first in line.  When I get home with my two “barquettes” filled to the brim and protected by a brown paper bag, which is already stained  blood-red in the short amount of time it took me to walk  home.  I open my basket, take out the berries, transfer them to a serving bowl and wait.  About five seconds.  It doesn’t matter who is in the house or where, those berries are a siren call and they last for less then ten minutes.  This is appropriate behavior; strawberries like these are volatile, fragile, ethereal. They must be enjoyed within seconds of being brought home.

shortcakeNow, though, it’s time to start making one of my favorite strawberry desserts, Galette de Fraises, which is the French name for Strawberry Shortcake. The cake isn’t at all like shortcake – it’s a very cream-rich baking powder and butter dough that is folded over and over, like puff pastry, to produce a light yet hearty result.  The recipe comes from the best baker I know, Cathy Burgett, who was with me at cooking school in Paris a hundred years ago, baked in restaurants in San Francisco, and is now head of the pastry department at the Santa Rosa Junior College. She has the lightest, most delicate hand with pastry and you’ll find this marvelous galette a testament to her sill.

I’ve adapted it over the years. Sometimes I add ginger; sometimes I add orange or lemon; occasionally I dust it with nutmeg.  It’s simple, and simply irresistible!

When I put the shortcakes in the oven, I turn to the berries which I slice and toss with a touch of sugar.  They’re already as sweet as heaven, but the sugar draws out their juices, which will then soak into the shortcake. This is an essential element  of the dessert, along with a dollop of cream and a mint sprig!

Bon Appetit, and happy strawberries!




For the shortcake:

1 cup (130g) all purpose flour

3/4 cup plus 2 tablespoons cake flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

The zest from 1 orange, preferably organic, minced

5 tablespoons (70g) sugar

6 tablespoons (3 oz.; 90g) unsalted butter, chilled

1 cup (250ml) heavy, non ultra-pasteurized cream


For the Berries:

1 pound (500g) strawberries, hulled and sliced, lengthwise

1 tablespoon vanilla sugar


For the Crème Fraîche:

1 cup (250ml) crེeme fraîche or heavy, non ultra-pasteurized cream, chilled

2 tablespoons (25g) vanilla sugar, ground fine


For the garnish:

Fresh mint or lemon verbena sprigs


1.  Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper. Chill a large-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).

flour butter

2.  In a large bowl, or in a food processor, combine both flours with the salt, baking powder, the orange zest, and 4 tablespoons of the sugar. Stir well, or process once or twice, to mix. Add the butter and process, or cut it in with a pastry blender or two knives until it ranges from the size of coarse cornmeal to the size of a pea. Transfer the mixture to a large bowl, add the cream all at once, and lightly mix until the dough gathers together but does not completely adhere. Be very careful not to overmix.

dough for shortcake


dough rolling pin


dough on baking sheet

3.  Turn the dough out onto a well-floured surface, dust it lightly with flour, and press it down with a rolling pin until it is somewhat rectangular in shape and about ½ inch (1.3 cm) thick. Fold it in thirds like a business letter, and turn it one quarter turn (90 degrees). Lightly flour it and gently press it out again until it is an even rectangle about ½ inch (1.3 cm) thick, fold it in thirds, and turn it another quarter turn. Lightly flour the dough again if necessary to keep it from sticking to the rolling pin, and roll it out to form a very even rectangle measuring 6 x 12 inches (15 x 30cm). Cut it in half, crosswise, then cut an X through each half so that you have eight triangular pieces. Sprinkle the pieces with the remaining 1 tablespoon of sugar. Transfer them to the prepared baking sheet, leaving about ¼ inch (1/2 cm) between them. Bake in the center of the oven until the shortcakes are golden and puffed, about 12 minutes. Slide the parchment paper off the baking sheet and onto a wire rack to cool.

baked shortcake

4.  Combine the strawberries and the tablespoon of sugar in a medium bowl, toss, and set aside.

5.  Whisk the crème fraîche or heavy cream in the chilled bowl until it holds a stiff peak. Whisk in the sugar and taste – add additional sugar if necessary.

6.  To serve, arrange a piece of shortcake on the center of each of six plates. Top with equal amounts of berries, and a dollop of cream. Garnish with herb sprigs.


Serves 8

This Post Has 23 Comments

    1. Susan

      I add ginger when I’m not sure the berries are super-flavorful. Otherwise, the berries pretty much take care of all the flavor!

  1. Miam, miam! Strawberries are just coming into season here too. I was thinking about shortcake today. I hope I can something as wonderful as you have! …I doubt it. I’ll buy shortbread. 🙂

    1. Susan

      You can doooo it!

  2. Laura in Texas

    That looks like summer on a plate! Yum!!

    1. Susan

      it is, it is!!!

  3. Susan

    What weight of cake flour would equal 7/8ths of a cup?

    1. Susan

      About 123g!

  4. Chris Roberts

    Going to Farmers Market Saturday on Whidbey island . Wa.where we get Bells strawberries … So will be enjoying your recipe after
    Got two copies of your new book … One for me and one for my son in law
    Can’t wait to really get into your new book
    Love getting your emails

    1. Susan

      Chris! So glad you got the books, thank you! Yes, Whidbey Island and Bainbridge – both have fabulous strawberries.

    2. Susan


      Thank you!

  5. Lindsay Kinder

    Well, we know what’s on the menu for my DINNER tonight!! Now, to find strawberries just as juicy as yours…

    1. Susan

      farmers’ market? PIke Place? You know, the strawberries from Bainbridge are legendary….

    2. Susan

      Try those from Bainbridge!

  6. Nadia

    French strawberries are the best!

  7. Lauri Thomasson

    It looks delicious, unfortunately it came too late for our strawberry season this year. Will have to save it for next year.

    1. Susan

      It will be delicious next year – sorry it came too late!

  8. Rachel

    Isn’t it really difficult to find heavy cream in France? I am in the UK and we have glorious cream here, single, double, extra thick double, clotted and whipping. This dish looks amazing. We also have clotted cream ice cream, or try putting clotted cream on top of ice cream.

    1. Susan

      Rachel – No, it is easy to find heavy cream in France. There is creme fraiche, which is simply top cream; there is creme liquide, which is more like heavy cream, and there is liquid creme fraiche before it firms up, the very, very best!

    1. Susan

      thank you! this is a great tip for spring

    1. Susan


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