Contact Us
Department Contact Information

This form is intended for general questions for the city and is forwarded to a general email address. It is not monitored 24/7.
If your question requires immediate assistance (Court, Police, Fire, etc.), please contact that department directly.
Contact Form


Security Measure

Recipe: Strawberry shortcakes

Recipe: Strawberry shortcakes
Posted on 05/28/2019
strawberry shortcakesStrawberry season is here at the Lenexa Farmers Market! This tasty shortcake recipe will showcase them in all their glory.

Recipe source: Smitten Kitchen

Yield: 6 large or 8 smaller shortcakes


2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon baking soda
3 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cold, cut into chunks
2 large egg yolks
¾ cup plus 2 tablespoons heavy cream
3 tablespoons sugar, placed in a shallow dish – use raw or turbinado sugar, if you have it

To finish
1 pound strawberries, hulled and halved, if large
2 tablespoons granulated sugar, or more to taste
1 tablespoon fresh lemon juice (optional)
1 cup whipping cream


Make shortcakes: Heat oven to 400 degrees. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and using fingertips or a pastry blender, break it into small, pea-sized bits. In a small bowl, whisk yolks with a bit of cream, then add the rest of the cream, whisking to combine. Add to the butter-flour mixture and mix into a cohesive dough, using a rubber spatula.

Divide dough into six large shortcakes or eight smaller ones. Portion the dough out in the bowl, then carefully pat sections into a tall cylinder. (For large shortcakes, shoot for 3-1/2” across, by 2” tall.) Roll cylinder in the raw sugar, coating it on the sides and top, leaving the bottom bare to prevent burning. Place each shortcake, bare spot down, on the prepared baking sheet. Repeat with remaining sections of dough. Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.

Prepare fruit and cream: Mix berries, 2 tablespoons sugar, to taste, and optional lemon juice, in a bowl and let macerate, until the juices run out. In a larger bowl, beat cream until soft peaks form.

To serve: Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake “lid” on top and eat right away.

These are fabulous with fresh picked, spring strawberries. They will work well with other seasonal fruit as well. They are also lovely patted into a circle, cut into wedges, with or without added sugar, and baked as scones. Serve with your best jam and/or butter.

Published May 28, 2019