• 4 cups all-purpose flour
  • 1 ¼ stick butter, divided into tablespoons
  • ¼ teaspoon salt
  • ⅓ cup sugar
  • 5 teaspoons baking powder
  • ¼ cup full fat yogurt
  • 12 ounces Michaels Strawberry Irish Cream Liqueur
  • Macerated strawberries
  • Whipped cream (can be store bought or homemade)


Macerated Strawberries:

  • 2 pints strawberries, sliced
  • ¼ cup sugar
  • ¼ teaspoon vanilla extract


For the macerated strawberries: Place strawberries, sugar and vanilla extract into a medium-sized bowl and mix thoroughly. Cover and set in refrigerator.

For the shortcakes: Preheat oven to 450 degrees Fahrenheit.

Mix vanilla extract, flour, butter, salt, sugar and baking powder into large bowl. Place 8 tablespoons of butter into mixture. Mix together using a fork or pastry cutter, until crumbles form the size of a pea. (You may also use a food processor for this step and pulse until crumbly). Place yogurt and Irish cream on top of dry mixture and fold until just combined. The mixture should still appear crumbly.

Lightly dust your work surface with flour and dump the dough onto floured area. Scrape the bowl of additional dough and place on top of the mound. Lightly dust the top of the dough and using a floured rolling pin, flatten dough into a ¾ inch thick square. Fold in half (dusting lightly if needed) using a bench scraper or spatula and flatten into ¾ inch thick squares again. Repeat 4 times. On the last fold lightly dust the work surface and top of dough. Flatten into ½ inch thick rectangle.

Cut dough into 12 even squares, or use a 3-inch cookie cutter of your choosing. (Make sure to press straight down into dough, do not twist). Combine all of the scraps and flatten to make more shortcakes. Place shortcakes onto a parchment-lined baking sheet, making sure to place them with edges touching.

Melt remaining butter. Brush onto tops of cakes and bake for 10-15 minutes or until cakes are golden brown. Once completely baked, remove and allow to cool down.

Cut cakes in half and garnish with macerated strawberries and a dollop of whipped cream or white chocolate mousse.

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