Poppyseed Shortcakes with Strawberries

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

At Stars we have reworked this traditional American dessert in a variety of ways, hut what counts in any version is a hot buttered shortcake laden with berries, cream, and berry sauces.


  • cups flour
  • ¼ cup plus 2 tablespoons sugar
  • tablespoons poppyseeds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 4 ounces (1 stick) cold sweet butter
  • 1 cup plus 3 tablespoons heavy (whipping) cream
  • 2 tablespoons soft sweet butter
  • 3 cups strawberries, hulled and sliced
  • 3 cups Chantilly Cream
  • 1 cup Berry Sauce


Preheat the oven to 350 degrees.

Combine the flour, ¼ cup of sugar, poppyseeds, baking powder, and salt in the bowl of an electric mixer. Using the paddle attachment on low speed, add the cold butter and mix until it is the size of small peas. Continue to mix and slowly add 1 cup plus 2 tablespoons of the cream. Mix just until the dough comes together.

On a lightly floured board, roll the dough 1 inch thick and cut it into six 3-inch circles. Brush the remaining 1 tablespoon of cream on top of the shortcakes and then sprinkle on the remaining 2 tablespoons of sugar.

Bake the shortcakes for 20 to 25 minutes, until golden brown.

To assemble

Split the shortcakes in half and butter them with the 2 tablespoons of soft butter.

Warm them in the oven. Place some strawberries, cream, and berry sauce over the bottom half of each shortcake. Top with the second half of the shortcake and dollop with more cream and berry sauce.