July 2014 Recipe of the Month!

Strawberry-Blueberry Shortcake

  • 1 ½ cups All Purpose Flour
  • ¼ cup sugar
  • 1 teaspoon Baking Powder
  • ¼ teaspoon salt
  • ¼ teaspoon Baking Soda
  • ⅓ cup cold butter
  • 1 egg lightly beaten
  • ½ cup sour cream or plain yogurt
  • 3 tablespoons milk
  • 5 cups sliced Strawberries + 2 cups Blueberries
  • 3 tablespoons sugar
  • 1 container Vanilla Instant Custard
  • 1 Pastry Pride
  • 1 ½ pints whip cream


  1. Preheat oven to 400°F
  2. Grease an 8″ x 2″ round baking pan, set aside
  3. In a medium bowl, combine the flour, ¼ cup sugar, baking powder, salt and baking soda
  4. Using a pastry blender, cut in the butter in butter until mixture resembles coarse crumbs
  5. Make a well in the center of the flour mixture
  6. In a small bowl, stir together the egg, sour cream, and milk. Add egg mixture all at once to flour mixture, stirring with a fork just until moistened
  7. Using a small offset spatula, spread dough evenly in the prepared pan
  8. Bake 18 – 20 minutes or until done
  9. Cool on wire rack while still inside pan
  10. Using a small plastic spatula, loosen sides of shortcake. Invert pan on a 8″ cardboard
  11. Combine diced strawberries and 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly. Set aside
  12. Mix custard as per recipe
  13. Whip heavy whipping cream and fold the two together
  14. Your are now ready to use your imagination on how you would like to serve!
  15. Makes 6 servings


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