The combination of pecans and strawberries is delicious in this spiral version of shortcake. Try vanilla ice cream in place of whipped cream for a cool summer treat.

Recipe by Oxmoor House July 2004


Recipe Summary test

48 mins
15 mins
3 hrs
4 hrs 3 mins
Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • Combine strawberries and 1 cup granulated sugar in a large bowl, tossing gently to coat. Let stand at room temperature 1 hour; toss gently. Cover and chill 1 to 2 hours.

  • Meanwhile, combine flour and next 4 ingredients in a large bowl; cut in 3/4 cup butter with a pastry blender until mixture is crumbly. Add milk, stirring with a fork just until flour is moistened. Turn dough out onto a lightly floured surface, and knead 4 or 5 times.

  • Roll dough into a 12-inch square. Combine brown sugar and 2 tablespoons melted butter; sprinkle over dough, patting gently with fingers. Sprinkle with pecans. Roll up, jellyroll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices, 1 1/2 inches apart, on a lightly greased baking sheet. Bake at 425º for 15 minutes or until lightly browned. Remove pinwheels from oven, and cool on wire racks.

  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

  • Place 1 pinwheel on each serving plate; spoon strawberry mixture over pinwheels. Dollop shortcakes with whipped cream.


Southern Living Cook-Off Cookbook