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Strawberry-Herb Shortcake Pizza

This recipe is courtesy of Better Homes & Garden. I’ve made this on several occasions and have only changed two ingredients.

My kids don’t care for Rosemary, even though it makes this delight pop, so i do omit this ingredient. Also instead of sprinkling regular sugar, i use Turbinado Sugar as it’s a sugar used in baking and as a finishing touch, nor does this type of sugar scorch easily.

I like to spread mixed berries on top as opposed to just strawberries.


1 quart strawberries, halved or quartered (4 cups)
1/4 cup honey or agave nectar
3 cups all-purpose flour
1/4 cup sugar
2 Tbsp chopped fresh rosemary or thyme (optional)
4 1/2 tsp baking powder
3/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1 3/4 cups whipping cream
1 egg white, lightly beaten
2 Tbsp turbinado sugar
Sweetened whipped cream


Best to gather up all your ingredients first.












Preheat oven to 400 degrees , In a large bowl combine strawberries and honey. Place in refrigerator to chill till ready to use.










To make the shortcake pizza, use a food processor and combine flour, sugar, rosemary, baking powder, and salt Pulse several times to mix. Add butter to flour mixture and pulse several more times.


While pulsing, add in cream, and continue pulsing until dough begins to come together.









Turn out dough on a lightly floured surface. Knead quickly. Roll dough to about a 9×13-inch rectangular shape and 1/2-inch thickness











Transfer dough to a large baking sheet lined with parchment paper. With a sharp knife, or pizza cutter score dough but do not cut all the way through. You want approx 1-1/2-inch squares.










Brush dough with the beaten egg whites and sprinkle with the turbinado sugar. Bake 22 to 26 minutes or until golden.

Once cooled transfer the shortcake to a wooden board or platter, and remove parchment paper.


Spoon strawberries all over shortcake. Drizzle with remaining juices. Serve in bowls, Martini or Sundae glasses.









Or you can top with whipped cream.









About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. Reblogged this on Dish With Clarissa and commented:

    Fresh strawberries and rosemary are the perfect marriage with this delicious shortbread pizza.
    Courtesy of Better Homes & Garden!



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