Strawberry Shortcake with Vanilla Bean Whipped Cream

by Rebekahcooked up on May 31, 2016

This weekend we finally went on our first U-Pick trip of the year – this time for strawberries. Yes I realize it is still just May, but it’s something I look forward to every spring. And by the time we get to go, it sure feels like a “finally.”

Strawberry Shortcake with Vanilla Bean Cream | PDXfoodlove

Similarly to how I *finally* got to put all my tomatoes, peppers and eggplants in the ground this weekend. Yes, others have indeed planted them earlier. That might be fine. But what I was taught (in the Oregon State Master Gardener Program, mind you) was to plant them when it no longer gets below 50 degrees at night. This week is the first time it’s supposed to stay that warm at night this year. Anyway, now everything is planted or potted and I can go pace in the garden 3 or 4 times a day to check on how everyone is doing. 🙂 It’s one of my favorite things to do.

As for the strawberries, we froze most of them and made some into syrup. We ate some fresh, of course, and then we made some desserts. I actually made biscuits the morning we went picking especially so we could make strawberry shortcakes for dessert that night. Yes, I am a genius, thanks for asking.

Strawberry Shortcake with Vanilla Bean Cream | PDXfoodlove

There was a time I would use actual cakes for these, but that was until Dave told me about using biscuits instead. It is a significant improvement, especially if, like me, you have less of a sweet tooth. And, we infused our cream with a little vanilla bean.

Breakfast in Bed Apricot Turnovers with Bonne Maman

Breakfast in Bed Apricot Turnovers with Bonne Maman


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, divided
  • 1/4 cup ice water
  • 1/2 cup Bonne Maman Apricot preserves
  • 1 egg, lightly beaten
  • raw sugar for sprinkling


  1. In a small bowl, combine flour and salt; cut in (using a pastry cutter or fork) 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball starts to form, then use your hands to finish forming into a ball. The dough does NOT need to be wet to pick up all the flour - keep working with your hands a little so the dough leaves the sides of the bowl clean. On a lightly floured surface, roll dough into a 12x6 inch rectangle.
  2. Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within a half inch of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4 inch rectangle. Roll dough into a 12x6 inch rectangle.
  3. Repeat steps of butter layering and dough folding, ending with a 6x4 inch rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12x6 inch rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
  4. Preheat the oven to 450 degrees Fahrenheit.
  5. Roll out your dough into a 12x12 inch square, then use a butter knife to cut into fourths. Spoon 1.5 Tbsp. Bonne Maman Apricot Preserves into the center of each square and fold across the middle into triangles. Use a fork to press down the edges, sealing them shut. Use a pairing knife to poke 3 vent holes in the top of each turnover.
  6. Finally, paint with the egg wash and sprinkle heavily with raw sugar. Bake for 17 minutes or until golden brown. Allow to cool before serving - those insides take a long time to cool!
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