Oceania Cruise Line shares their recipe:

I love this Strawberry Shortcake recipe. Juicy strawberries, billowy homemade whipped cream and crumbly shortcake – is there really any better combination?

This recipe also happens to be a sneak preview of one of our brand new Culinary Center classes that we’ll be introducing on Vista during her 2023 Inaugural Season. For the first time ever, we’ll be devoting an entire class to dessert by hosting a special after-dinner, pre-show dessert class.





  • 2 cups all-purpose flour
  • ¼ cup plus 1 tablespoon sugar
  • 3½ teaspoons baking powder
  • 6 tablespoons butter, cubed
  • 2 hard-boiled egg yolks, pushed through a fine mesh strainer
  • ¾ cup heavy cream
  • 2 tablespoons butter, melted


  • 4 cups strawberries, quartered
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 cup heavy cream



  1. Line a sheet pan with parchment paper.
  2. In a food processor, lightly pulse the flour, ¼ cup of the sugar and the baking powder. Gradually add the butter cubes, continuing to pulse until the mixture resembles coarse meal. Add the egg yolks and cream and process gently until the dough comes together.
  3. Transfer the dough to a floured work surface and knead until smooth. Pat the dough into a 1-inch-thick round. Using a 3-inch round cutter – or a heart-shaped cutter if you have one – cut out 4 shortcakes.
  4. Brush the tops with the melted butter and sprinkle with the remaining tablespoon of sugar.
  5. Place the shortcakes on the prepared pan and refrigerate for 1 hour.


  1. In a medium bowl, stir together the strawberries and 2 tablespoons of the sugar.
  2. In a stand mixer using a whisk attachment, whip the cream and the remaining teaspoon of sugar until soft peaks form.


  1. Preheat the oven to 350°F/177°C.
  2. Bake the shortcakes until golden brown, about 12 to 15 minutes.
  3. Remove from the oven and let cool slightly. Using a serrated knife, slice the shortcakes in half lengthwise.
  4. Place the bottoms on plates and spoon half of the strawberries and juices over them. Top with dollops of whipped cream. Add the tops of the shortcakes and top with the remaining strawberries and cream.

Or try USA River Cruises staff member recipe:

Notes from Dawn:  This is a recipe I altered which I make every year. I like adding orange zest to the biscuit and serving with a little lemon curd  for an extra layer of flavor.  


Dawn’s Strawberry Shortcake

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder

2 tsp grated orange zest

1/4 tsp salt

1/2 cup butter, cold and cut into chunks

1 egg

1/2 cup half-n-half

Fresh strawberries, cleaned and sliced

Freshly whipped cream

Lemon curd (I used Trader Joes brand)


In a large bowl, combine the flour, 1/3 cup sugar, baking powder, orange zest, and salt. With a pastry blender, cut in the butter until mixture looks crumbly and butter is evenly dispersed. In a small bowl or glass measuring cup, combine the half-n-half and egg well, then add to the dry ingredients. Stir with a fork until dough holds together. On a floured board, knead briefly, then pat out to a circle  1″ thick. Cut into 6 circles with a 2-1/2″ – 3″ biscuit cutter, pressing straight down and not twisting. Place onto a silpat-lined baking sheet and sprinkle with additional sugar if desired.  Bake 400 degrees 12-14 mins.  Let cool.

To serve, slice open shortcake, spread a little lemon curd on one half, top with plenty of whipped cream, and then add a lot of sliced strawberries (allow at least 1 cup sliced berries per person).