by Chef Scotty



FREEDOM 43 KAUT 43 TV OKC 7.28.15

2 pounds fresh ripe strawberries stemmed and quartered

5 tablespoons sugar

Powdered sugar for dusting 

1. Mix strawberries and sugar together and place in the fridge to macerate over night. This brings out all the juices and sweetens the berries.

2. Place half the strawberry mixture in a food processor and purée smooth. And the other half of cut strawberry and fold in to the mixture. 



Scotty's Strawberry Shortcake

2 cups All-Purpose Flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

2 tablespoons melted butter

Pinch of salt

1 teaspoon lemon zest 

1 1/3 cup heavy cream. 

  1. Sift together the flour, baking powder, soda, salt. Add the sugar, and lemon zest and mix in. 
  2. Pour in the heavy cream and melted butter, and mix to form a soft dough. 
  3. On a parchment or silicone pat lined sheet pan, form round "drop biscuit" like shortcakes. Remember these will spread and rise so figure the final baked product will be almost doubled the  dough size. Brush the tops with a little heavy cream for shine.
  4. Bake 400 degrees in a standard oven 18-20 minutes.
  5. Remove from the oven when golden brown and cool. Split evenly in half.    


1 1/2 cups heavy cream chilled 

3 tablespoons sugar 

1 1/2 teaspoons vanilla extract 

  1. Place a metal mixing bowl and electric mixer beaters in the freezer for about 15 minutes. Everything must me cold to make whipped cream 
  2. Pour in the heavy cream and start mixing. As volume increases slowly sprinkle in the sugar while mixing. Add the vanilla. 
  3. Beat until the whipped cream is light and fluffy. Don't over beat or you'll make butter 😉


  1. On the bottom half of your shortcake spoon out the strawberry mixture. Pile it on berries and all. 
  2. Add a good dollop of fresh whipped cream on top, and place the top half of the shortcake on. Add extra juice if desired.
  3. Dust the entire shortcake with powdered sugar and dig in!!