Strawberry Shortcake

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds strawberries, stemmed and quartered
  • 5 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Whipped Cream, recipe follows
  • Whipped Cream:
  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest
Directions
Watch how to make this recipe

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.


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4.5 137
I only made the shortbread part of this - exactly as the recipe was written (except we made individual cakes instead of in a pan) and it turned out beautifully. They were crumbly and delicious and they even get a really nice brown. This is my new go-to shortcake recipe for our strawberry shortcakes! item not reviewed by moderator and published
no shortening or butter? tough.. dense. not light. fail. item not reviewed by moderator and published
Easy to make and delicious! Hubby said repeatedly, "You could make this again!"<br /><br />Our strawberries were purchased that morning at the Farmer's Market, sliced AND MASHED (the way my Grandma did it). Mashing makes more juice to soak into the shortcake biscuit.  I used slightly less sugar, since the berries were so sweet, but the sugar was "Bourbon Vanilla Sugar" that I had in the cupboard.<br /><br />I formed 6 individual biscuits, and could easily have made 8 of good size. I followed the recipe exactly, but did make one T of the sugar the Bourbon Vanilla Sugar, and pressed the last few grains of that on top of each biscuit before baking. Also put just a few little strings of lemon zest in with the dry ingredients, since I had over-done it just a little on the zesting for the cream. <br /><br />The whipped cream was fantastic!  I zested a fresh lemon and my zester makes little thin strips, but they disappeared when the cream was whipped and just left the nice flavor.  I mixed all the cream ingredients in a 4c Pyrex measuring cup &amp; refrigerated it before dinner and then whipped it up just before serving. item not reviewed by moderator and published
this recipe is delicious - don't alter anything - it's perfect. the shortcake is light and easy to make, the strawberries and whipped cream are delicious. You could probably serve 8 rather than 6 with this recipe - but six of us had very healthy portions.  item not reviewed by moderator and published
My first time making homemade strawberry shortcake &amp; the BF and I gobbled it up! So delicious! I did make a few changes:<br /><br />I added 1/2 extra T sugar + a few splashes of vanilla extract to the shortcake mixture. I also greased the bottom of my baking pan with margarine. And perhaps it's my oven, but I had to bake it around 25 minutes to make sure the shortbread was cooked all the way through. Came out easily &amp; the shortcake was nice 'n crumbly.<br /><br />Also, I cheated &amp; used Cool Whip as I had a tub leftover in the freezer needing to be used up.<br /><br />Definitely a recipe I'm saving! item not reviewed by moderator and published
Great recipe. We really appreciate being able to taste the natural sweetness of the fresh and delicious strawberries in combination with the not-too-sweet shortcake. The whipping cream with the hint of citrus from the zest enhanced the overall flavor of the dish. Brilliant! <br /><br />This dish is *not* for you if you're looking for the typical overly sweet shortcake and sugared berries that deliver more sugar than flavor. Bon Appetit!<br /> item not reviewed by moderator and published
I went with this recipe because of reviews &amp; how quick &amp; easy this recipe was. The final result was an ok piece of shortcake. Nothing spectacular about it &amp; reminds me of a basic biscuit recipe. I did add 3 tbsp of butter &amp; an extra tbsp of sugar. It still needs something else. Maybe a bit more sugar &amp; vanilla? It came out super moist &amp; not crumbly at all. One thing I know for sure is that you DO need to grease the pan. I couldn't get mine out! item not reviewed by moderator and published
**Extremely** fast and easy to make and quite tasty! My guests loved it and commented on how much they enjoyed the biscuit part, specifically. I can't help but wonder if a bunch of the negative reviews are due to people over-mixing the biscuit batter (I did a really rough, lose mix - it's okay if it doesn't seem thoroughly blended!), or not knowing how to measure flour properly. I think the biscuit part of this is the star of the show - SO fast and simple to make, and the perfect consistency for strawberry shortcake as it soaks up the juices beautifully. The house smelled wonderful as it was baking. I also liked that this is not an overly sweet recipe. It allows the flavor of the biscuit, strawberry and cream all take the stage without overpowering with too-sweet too-much sugar. I will make this again. item not reviewed by moderator and published
Can you double the ingridents in the whipped cream item not reviewed by moderator and published
This turned out excellent, and likely the best strawberry shortcake I've ever made. I was skeptical about the lack of butter, but 1 1/2 cups of heavy cream certainly ensured there was plenty of fat. The shortcake was moist and crumbly, with just the perfect amount of sweetness. The whipped cream went beautifully with everything. My guests were blown away, and I couldn't have been happier with how simply and quickly this came together. Will definitely make again! item not reviewed by moderator and published
This turned out really well!!! I made it for my super picky sister-in-law, and she finished the whole pan on her own. I'm making it again for her tomorrow! This recipe is a WIN! :) item not reviewed by moderator and published
I made this with strawberries and blueberries for a perfect 4th of July dessert. It is an excellent ending to a bar-b-que. Not being a baker, I was surprised when the dough was so bread-like; I thought I had done something wrong. It was a huge hit. I made two and the second day my kids used store bought whipped cream and were thrilled at being able to prepare dessert themselves. item not reviewed by moderator and published
I have made this recipe twice. Wonderful! My foodie friends loved it, too. I added a little lemon zest to the mix and the whipped cream a few drops of lemon to the mix and the strawberries. I don't care for overly sweet desserts. This recipe is perfect. Shortcake is the medium-like vanilla ice cream to a hot fudge sundae. It makes the strawberries be the star. If you want sugar to be the star? Add some. item not reviewed by moderator and published
My Daughter-in-law made this today for my husband's 65th birthday and we are still talking about it 8 hours later. If you think those awful spongy cup things the supermarkets sell for strawberry shortcake are the way it's supposed to taste, move on, this deliciou pastry will be lost on you. This is a traditional, biscuity shortcake and it is delicious. My husband said it tasted like his grandmother's and is the best he's had in years. We all raved the whole time we were eating it. I begged her for the recipe and will make it again this week. item not reviewed by moderator and published
Wow!!!! The shortbread/cake was DELICIOUS!!!!! From looking at the ingredients I thought it might be too dry and tasteless but it was wonderful! I didn't have any heavy cream on hand but did have regular/plain half and half so I used equal parts for that. And instead of putting it in an 8inch pan, I split the dough between two mini bread pans of which I accidentally sprayed with Pam baking spray (habit lol). I added a bit more sugar than what was called for, approximately 1 tablespoon more because after 30 minutes there wasn't a ton of liquid....adding the bit extra sugar, after about 15 minutes created the liquid needed. This was just yummy!!!! item not reviewed by moderator and published
This recipe needed butter to create the tender affect of the cake. Without butter it is dry and crumbly. I added 1/4 a cup of butter to the sugar, (I increased the sugar to 1/4 cup) mixed the butter and sugar and then add the dry ingredients, then mix in liquids. I also added 1 teaspoon of Vanilla, 1/4 teaspoon of Strawberry extract and 3 tablespoons of Sour Cream, reducing the liquid cream accordingly. It was divine, very great taste! Enjoy! item not reviewed by moderator and published
this was HORRIBLE!! I really dont comment much on recipes but this was so bad i thought that i would forewarn others!! For sure there is a missing ingredient....butter??? So glad I served this to family who loves me verses company!! item not reviewed by moderator and published
I made this for my sweetheart on Valentine's Day. The recipe was simple and we both loved the light texture. He suggested we use almond extract instead of vanilla as a test next time. I drizzled Ghirardelli white chocolate on top and we had it with a side of pistachio gelato. So good! item not reviewed by moderator and published
My daughter made this for me last year .... she made it for my 50th b'day and then came back from college and made it for me and my guests last night. This is an amazing recipe. It raises eyebrows (posItiive move). item not reviewed by moderator and published
Excellent! This is a real Strawberry Shortcake recipe, this is the real deal...Far better then those little sponge cake you get at the grocery store...This recipe is made with just the right amount of sugar, it is not overly sweet like the one you get at the store. This is so easy and quick to make. The way I made it: I used a 2&amp;#39;&amp;#39; trigger ice cream scoop and drop the dough on a baking sheet covered with parchmin paper, then slice the biscuit in half and filled with the strawberries and vanilla ice cream and whip cream on top. There is no need for vanilla or eggs or whatever... ***This recipe is perfect as it is*** I wouldn&amp;#39;t change a thing. Just don&amp;#39;t over mix the ingredients, you just need to mix until combine, that&amp;#39;s all! Scoop it and cook it. This is definitely good eats!!! item not reviewed by moderator and published
This tastes like a simple biscuit recipe. None of my company liked it. item not reviewed by moderator and published
This is exactly how real strawberry shortcake should be made. I love the simplicity of the recipe, and the wonderful crumbly texture of the cake. The cake is not sweet, and is a perfect foundation for the strawberry juice and fluffy sweet whipped cream! item not reviewed by moderator and published
Recipe was very good. I made a few changes. I left out the salt in the dough recipe and greased the pan. Both changes worked well. I would also recommend letting the shortcake cool a bit before handling it. It was less crumbly for me when I did that. I've made the whip cream with and without lemon zest. I like both, but I definitely taste the lemon when I add it. item not reviewed by moderator and published
Did I miss the memo on eggs? This was terrible mixture just crumbled. Definitely needs to be revised. Strawberries were good though, but that's about it. item not reviewed by moderator and published
Besides being wicked easy and fast to make it is VERY tasty. I didn't have an 8" square pan so I used a round cake pan instead. To prepare the shortcake I cut the cake horizontally, spread whip cream then half the strawberries. After putting the top on I spread more whipped cream and the remaining strawberries. I cut it like a cake. So good. And of course add some grand marnier to the strawberries and sugar for more yum. item not reviewed by moderator and published
I've made this a couple of times and it is delicious and easy. Shortcake is not supposed to be sweet. Add extra sugar if you like sweeter cake. The lemon zest in the whip cream adds wonderful depth of flavor and makes this recipe extra special. Don't leave it out. Yummy! item not reviewed by moderator and published
It was ok. Based on the earlier reviews, I added 1 tbs of butter (probably needed 2 and a little extra sugar &amp; a little vanilla. I also did not use heavy cream - too many people with cholesterol issues in our house. The texture was great - just kind of bland tasting - even after the above changes. I might make one more time and add a little more sugar &amp; vanilla and see. Not bad, just not great. item not reviewed by moderator and published
Delicious! I got nervous reading some of the reviews, so I ended up cutting in 6 tablespoons of butter and adding 2-3 tablespoons of sugar. I opted for skim milk instead of the heavy cream since I didn't have enough for the recipe and whipped cream to go on top. It ended up being light, fluffy, and delicious. A hit in my house! item not reviewed by moderator and published
Wow, it is GOOD! It's going on my list of keepers! Did taste the baking powder and soda, but could easily be covered with vanilla. item not reviewed by moderator and published
The shortcake makes or breaks a recipe and I should have been leery when this had no butter at all, but yet said to put it in an ungreased pan. It was very difficult to get out and as one other reviewer said (but didn't read until after I made it that the shortcake has a very distinctive baking soda taste. No my favorite at all. The strawberries are basic to other recipes item not reviewed by moderator and published
I followed the recipe exactly. I patted the dough into an 8 inch round cake pan and baked it for 25 minutes. It rose well and had good texture and crumb. However, I found it wasn't nearly sweet enough and the taste of baking soda came through really strongly. I am surprised no one else has mentioned it. I may try the recipe again using baking powder or use buttermilk instead of the cream to neutralize that baking soda flavor. item not reviewed by moderator and published
First timer making strawberry shortcake. Good recipe. Did make a few changes based on the reviews. To the batter/ Added a pinch more baking soda, 1 tsp. of vanilla,1tbs. of Splenda, 2 tbs. more of heavy whipping cream and half cup of chocolate chips. Baked in 8x8 glass baking dish for about 20-22 minutes. To the whipping cream added a tsp. of vanilla and the lemon zest. Everything turned out great, the shortbread had moistness and the right crumb texture. Boyfriend and I both went back for seconds. Easy recipe to use and still make a good impression on your family/guests. Only looks like you went thru a lot time and effort. Will definitely use this recipe again. item not reviewed by moderator and published
This is a very good and basic shortcake recipe. It's quite dense but doesn't taste too heavy. Overall we enjoyed it. : item not reviewed by moderator and published
Sorry, this recipe didn't add up to being Best Shortcake Recipe! Very disappointing. Heavy, bland and tasteless. After reading some other reviews, it's amazing that it has gotten the high reviews it has gotten. I wasn't looking for something I had to 'remake' for it to come out right. Thank goodness I wasn't serving this to dinner guest. Neither my husband nor myself could eat more than a few bites. Expensive ingredients for the outcome. Won't go on my list of 'keepers'. item not reviewed by moderator and published
YUM! Baked as individual biscuits on non stick pan and it was perfect! item not reviewed by moderator and published
Really easy and impressive recipe. Only added vanilla and sugar to cream before whipping, everything else as stated. Cooking time was longer than listed, needed about another 10 minutes, but I have a convection oven and find that cooking times usually need to be increased. Kids said it was better than their fave Cheesecake Factory Strawberry Shortcake! This could be made in 30-45 minutes to really impress last minute company! item not reviewed by moderator and published
I have no idea why this is an Intermediate recipe, it really is extremely easy to make and so very good. I did add an extra tbsp of sugar to the batter. Delicious! item not reviewed by moderator and published
Extremely easy to make, I added 1tbsp. of sugar to the mix, and I left out the lemon zest. Best shortcake I have ever had! item not reviewed by moderator and published
So quick &amp; easy! I love this for the shortcakes. I've been making with peaches : item not reviewed by moderator and published
Pretty easy to make. I did mines a little diff than the recipe. Instead of flour I used pastry flour(cake flour and instead of using heavy cream I used buttermilk. It did stick to the pan after it cooled so instead of trying to get it out the pan I used a round cookie cutter and cut out 5 all together which everybody had they own mini strawberry shortcake. It came out to be very pretty but the cake lacked sweetness. I loved the way I did it but next time I'll follow the recipe. item not reviewed by moderator and published
This is a delicious summer treat. I think you could also make it into a blueberry shortcake. I didn't use as much sugar as the recipe called for &amp; omitted the lemon zest from the whipped cream. Before I baked the shortcake, I sprinkled brown sugar on the top. The shortcake could be eaten by itself...it's that delicious! item not reviewed by moderator and published
I was somewhat disappointed! When I took it out of the oven and tried to turn it out, it wouldn't budge, even after cutting along the sides to try and loosen it. The recipe didn't state to let it sit in the pan and cool? Also, I too used buttermilk as I had no heavy cream...would that have caused it to stick? item not reviewed by moderator and published
This is a really great dessert. Not only does it taste wonderful, it is super easy to make. I've made it a bunch of times for the family and taken it to dinners at friends houses, and its always a hit! item not reviewed by moderator and published
Very nice, tender, soft crumb on the cake. I found I like a sweeter cake and increased the sugar to 5 Tbsp. I also needed an extra 5 minutes in my oven and had to let the cake cool in the pan completely before turning it out. It is a keeper for me! item not reviewed by moderator and published
Turned out wonderful. I used cake flour and buttermilk instead of heavy cream. The cake was very fluffy and moist. item not reviewed by moderator and published
Phenominal!! Best I've ever had. I used fresh picked strawberries and raspberries. It was amazing and so good! item not reviewed by moderator and published
I TOTALLY agreed with the others who said this was the BEST shortcake I've ever tasted! And my husband agreed! After reading the other reviews, I also added about 1 1/2 T. more sugar to the batter than was called for. And, after reading that someone put the lemon zest into the batter by mistake, I decided I would do that as well - it made for a very subtle lemony taste to the shortcake, which was delicious! I forgot to add the salt to the batter but it turned out just fine and I didn't miss it! And don't forget to add the lemon zest to the whipped cream - it makes it yummy! I too used confectioners sugar instead of regular sugar for the whipped cream (I've always done that! I also made them into biscuits instead of one cake. I did grease the cookie sheet just a little and I made 12 biscuits and baked them for 12 minutes. But - this is a keeper and I highly suggest you try this if you're looking for an easy, yet fantastic biscuit!!! item not reviewed by moderator and published
AMAZING! This was absolutely wonderful! After reading other reviews, I added a couple of tablespoons more sugar since I like my desserts sweet. I also misread and added the lemon zest to the shortcake batter (I also added some to the whipped cream as directed and that just made this a standout dish. I got all kind of rave reviews from my guests for this, and I have to admit, it was out of this world delicious with ripe strawberries and fresh whipped cream! This definitely goes on my roster of easy yet fabulous signature desserts. item not reviewed by moderator and published
This was the absolute BEST shortcake I've ever made!! It turned out moist and so yummy!!! This is a definite keeper. :- item not reviewed by moderator and published
This is an absolutely perfect recipe for a subtly sweet and refreshing dessert. I'm going to try it with a wee bit more sugar next time for the sake of my sweet tooth. item not reviewed by moderator and published
The shortcake recipe is perfect! I cut it in half to prevent left over's (which usually end up in my trash bin. After tasting it, I wish I had made the full recipe. The cake is light, slightly sweet, slightly salty and crispy on the bottom. I baked mine in a clear glass 8" pie shell and it came out perfect. Absolutely will be a go to in the summer with fresh Oregon strawberries! item not reviewed by moderator and published
Hi, I really liked the recipe. I added a spoon and a half more of sugar to the doug and I think I might add a BIT more next time to make it tastier. I also had to add a touch of milk to make the doug easier to put in the pan. It was perfectly cooked and nice. I could have eaten it alone. But I thought that the cake should have sat for a few hours in order to make the whipped cream and the berries get the cake to be more melt in your mouth. I wanted the textures to blend a bit more (maybe because I'm used to spongey cakes. The lemon zest in the frosting was a nice touch and I'll add even more next time. I ate a slice that was about 6 hours old (sitting in the fridge and it was much better than the one we ate right after putting the cream on top. 4 stars. I'm going to tweak it to make it a 5 star. item not reviewed by moderator and published
The biscuit was bland. Everything else was great. item not reviewed by moderator and published
My first time making this and it came out perfect! Followed the reviews and addec one more tablespoon of sugar. I also did 1lb of strawberries and 1/2lb blueberries. item not reviewed by moderator and published
This is fast, easy and so good! After reading the reviews I also added an extra tablespoon of sugar to the biscuit recipe and it was perfect- it is still subtle and biscuit-y. Also as recommended by other reviewers I put the dough in rustic little round shapes on my cookie sheet. Mine took just 12 minutes to cook. Peek at the bottoms- they should have a golden/light brown appearance. Years ago I worked at American Festival Cafe next to the ice skating rink at NY's Rockefeller Center- and these are just like those :- item not reviewed by moderator and published
This recipe was super easy and a big hit at my dinner party. I literally whipped this up after work in less than 45 minutes. I did as some others did and dropped spoonfuls of batter onto a cookie sheet, and they turned out delicious. I also mixed some blackberries in with the strawberries for some extra color and flavor. Even my friend who won't eat carbs couldn't resist the temptation of these tasty shortcakes! item not reviewed by moderator and published
I made this, but I thought there were too many strawberries so I only used one pound of them (instead of 1.5 lbs like the recipe calls for and substituted some kiwi instead. item not reviewed by moderator and published
Absolutely delicious!!! I also dropped spoonfuls of the batter on a cookie sheet and it came out fantastic. Best strawberry shortcake! item not reviewed by moderator and published
I took some of the other reviewers advice and added one more Tablespoon of sugar to the shortcake and then baked the shortcake by dropping spoonfuls of batter on a non-stick cookie sheet! They turned out perfectly- My husband thought I had made scones! Absolutely delicious and low sugar! I also used a hand blender (just a little on the strawberries because I like them to be really saucy! item not reviewed by moderator and published
This was quick and easy to make. just the short bread was a little to thick...but over all it is great item not reviewed by moderator and published
This turns out well every time I make it! This last time I doubled the recipe and put it in a jelly roll pan. I also didn't have heavy cream for the cake but looked online for a substitute and it still turned out really well. The substitute I used for heavy cream (for the cake only because this won't whip up is: 3/4 c. milk and 1/3 c. butter. Melt the butter, pour into milk and stir. If you use low fat milk, use 1 tbsp. of flour to thicken. Double this if you're doubling the cake recipe. item not reviewed by moderator and published
Delicious - I loved it! item not reviewed by moderator and published
Delicious and SO easy! I made this for a friend for our ladies' night in and we both LOVED it! I definitely agree with some of the previous reviews that the lemon zest in the whipped cream should not be omitted. It added a great flavor and I even added a little bit of lemon zest into the biscuit dough. Pretty inexpensive in terms of ingredients, also! item not reviewed by moderator and published
Sooooo good. Best Strawberry Shortcake of my life! item not reviewed by moderator and published
Love this recipe. Added a little extra sugar to recipe and it was perfect. Husband says "it's a keeper." Two thumbs up. item not reviewed by moderator and published
This dish is very good. So refreshing too!! item not reviewed by moderator and published
This is a very easy recipe and pretty tasty, although, not real sweet. Next time, I will add more sugar to the mixture. I took one reviewer's advice and dropped them on a cookie sheet instead of using a square pan. They did turn out light and fluffy. Will definitely make these again. Thanks, Mary! item not reviewed by moderator and published
So delicious and so easy. Perfect for summer. Almost like a Barefoot recipe. How could something so easy taste to good? item not reviewed by moderator and published
This was wonderful and definitely doesn't need a intermediate rating as far as difficulty. I used self-rising flour and skipped the salt and baking powder and it turned out fluffy and great. Don't skip on the lemon zest in the whipped cream either. It was wonderful!!!! Definitely a keeper! item not reviewed by moderator and published
The shortcake has some weight to it but is still light. I have made this twice now. It is simple and good eats. item not reviewed by moderator and published
Excellent. I was out of lemons, so I made it without and it was still perfect. It didn't take much time, either. item not reviewed by moderator and published
Insanely delicious! Like the other reviewers, I was concerned that it wouldn't turn out well (I'm not the best baker). However, the results were amazing! I could actually eat the shortcakes on their own. And no butter or messy shortening to fool around with. Because I only had 1.5 cups of flour, I substituted wheat gluten to make up for it. Again, concern. But they came out light and fluffy. Using an ice cream scooper makes the job of forming the cakes a lot less sticky. Made 9 fist-sized cakes. Yum! item not reviewed by moderator and published
I made this for my daughters 1st birthday strawberry shortcake theme party, everyone enjoyed it. I loved it because it was not overly sweet. I loved the flavor of the whipped cream. The short bread does make a lot, I had to triple the recipe for about 40 guests and I actually had some left over, I did spread the dough out thin and it came out perfect. item not reviewed by moderator and published
Strawberry shortcake is my favorite. This recipe is perfect! Now I can easily make it at home anytime. I really loved the whipped cream, tastes way better than store bought and has less preservatives. Thanks for the recipe! item not reviewed by moderator and published
OMG the best ever by far!!! If you like real whipped cream and a lot of it on your stuff double it!!! Short bread makes a lot item not reviewed by moderator and published
Easy to make, best recipe ever had for Strawberry Shortcake. I used aluminum-free Rumford Baking powder as suggested and the result was light, airy, delicious cakes. item not reviewed by moderator and published
It was so great. The biscuits melt in your mouth. item not reviewed by moderator and published
I have made this cake for couple of parties now and received only great reviews!!! I actually made an account just so I could comment about this recipe! It is absolutely delicious. I usually put in an extra tablespoon of sugar into the batter just because I have a huge sweet-tooth, but other than that, the recipe is perfect. I was a bit afraid that I was doing something wrong the first time I made it because the batter was extremely thick, so I added about 2 extra tablespoons of the heavy cream to make it a bit more fluid. Needless to say the cake turned out great!! The whipping cream is also extremely good. I like to arrange the shortcake like a parfait - I layer the whipping cream, strawberries and shortcake on top of each other and usually do 2 layers of each (I cut each slice of shortcake in the middle so even though I do 2 layers of everything, I'm only using 1 slice of the shortcake) item not reviewed by moderator and published
i followed the directions exactly, but i did grease the pan and it came out perfectly! the dough was thicker than expected so i just used my hands to knead it a little bit. other than that, the cake was delicious, and stayed fresh even 3 days later. i will definitely make it again! item not reviewed by moderator and published
Really simple to make and the entire family loved it. I did grease the pan a bit with Pam just in case. item not reviewed by moderator and published
This recipe was quick and so very easy. I realized I had forgotten to purchase store bought cake for the first strawberries of the season. I was worried but it turned out wonderful. I was not expecting the dough to be so thick so I did put add in a couple extra tablespoons of whipping cream. I will never buy store bought cakes again! item not reviewed by moderator and published
This recipe came out absolutely perfect. It took no time at all. To the people who had problems---first of all if you added egg and butter, then it was YOUR recipe, not this one. More wet ingredients would certainly cause it to fall apart. Also, if you work the dough too much it will ruin it. My family loved it! item not reviewed by moderator and published
Don't know why this is a "medium" recipe because it is so quick and easy! Didn't even have to pull out the mixer... The shortcake came out perfectly, did not change anything about the recipe and it was delicious with the fresh strawberries and whipped cream. Using an 8x8 inch pan it really only serves 6 (in fact I had 2 helpings!). Did not grease the pan, let it cool to room temperature and it came out of the pan fine, did not stick or crumble at all. Would definitely recommend this recipe without change to anyone looking for a traditional strawberry shortcake. item not reviewed by moderator and published
There is definantly something wrong with this recipe. I added one egg and half stick of butter, and it still feel apart. This needs to be removed and re-done before more people waste their ingrediants trying to prepare it. item not reviewed by moderator and published
There seems to be a problem with this recipe. The cake fell apart after baking. Did it miss butter in it? item not reviewed by moderator and published
So good and easy! I did grease the pan (with softened butter) and I cooked the cake an additional 8-10 minutes or so (but my oven is kind of weak). Turned out perfect. I seved the cake warm with the cold strawberries and whipped cream. I do not generally like sweets, so this was perfect; good dessert, not too sweet! Two thumbs up! item not reviewed by moderator and published
Turned out awesome. It's a traditional recipe, so if you prefer a lighter cake, this may not be for you. I liked that it's easier because you bake it all together in a pan instead of having to roll out or cut out the dough. Tasted great, everyone loved it. item not reviewed by moderator and published
This is an amazing strawberry shortcake. There's definitely enough for 8 people though. I've made it three times now and it's a new family favorite. It's SO FAST AND EASY. I make my whipped cream differently than they suggest though, using confectioner's sugar instead of granulated... Try it warm out of the oven - so good!! item not reviewed by moderator and published
There is no need to search further for the best shortcake recipe, this is it. Rich and tasty. My family agrees! item not reviewed by moderator and published
Very good recipe. I like the ease of making the biscuit in an 8x8 pan instead of rolling them out and using a biscuit cutter. I would grease the pan. The rest of the recipe is pretty standard but still very yummy. item not reviewed by moderator and published
i absolutely loved this dessert!!! But the reason I gave it a 4 is because I had a lot of left overs and the shortbread could of had served 8 people. Overall, YUM! item not reviewed by moderator and published
Loved making this had my kids 9 and 12 help me. They really enjoyed. will make again. item not reviewed by moderator and published
This is such a tasty treat i loved it and it was very easy to make! item not reviewed by moderator and published
taste good and easy to make item not reviewed by moderator and published
fun and easy item not reviewed by moderator and published
I made this strawberry shortcake recipe for Easter today,4/24/2011. It is heavenly! I had to bake my cake for about 10 more minutes longer until golden brown. The cake by itself isn't too sweet, but the 3 flavors together sooooo good. After making homemade whipped cream I can't believe how good it is, making the whipped cream homemade is simple but really good! I won't ever buy Redi-Whip or Cool-Whip again! This is the first strawberry shortcake I have made and it is a hit! item not reviewed by moderator and published
The directions for the strawberries was out of this world - absolutely fantastic! The perfect tenderness, a bit softer than firm, but not at all soggy, and the perfect sweetness. My beef is with the shortcake - after adding the heavy cream, I checked the recipe because I thought I was mistaken - it was drier than pie crust dough, and turned out dry and flaky and dense. I will use the strawberry bit again, but find a different shortcake recipe. item not reviewed by moderator and published
Wow! Didn't think it would be that good because it was so simple, but my husband and our friends thought it was some of the best shortcake they had ever had! This is a keeper for sure! item not reviewed by moderator and published
Fabulous, decadent and super-easy dessert. I marinated the strawberries in Butterscotch Schnapps...wow. Only problem is that you actually DO need to grease the pan...though the recipe specifically says ungreased, my experience involved scraping the bottom of the dish off with a spatula....so, first time out it wasn't pretty, but it was tasty! item not reviewed by moderator and published
Amazing! The shortcake was soft, biscuit-like and not very sweet, so it went perfectly with the fresh whipped cream and berries. I mixed in blueberries with the strawberries and only added 2 tablespoons of sugar to the berries and they had the perfect amount of sweetness (after sitting in the fridge for about 45 minutes). Other then that, I followed the recipe exactly and it turned out great. I've made it 3 times in the last 2 weeks for various occasions and everyone has loved it. item not reviewed by moderator and published
also, to add.....for those that found the bread/cake too dry....proper shortbread/cake recipes will have the breading closer to a biscuit consistency than "cake". This recipe will result in a consistency somewhere between biscuits and cake....this allows the cake to properly soak up the strawberry juice that results when you add the sugar to the berries. If you don't like that consistency just opt for a sponge cake or regular yellow cake recipe. item not reviewed by moderator and published
Folks who bake a lot will recognize immediately that the lack of fat in this recipe will produce a dry biscuit type bread and not a tender shortcake, play around with the recipe a bit add a little lemon zest or sprinkle with powdered sugar when serving. item not reviewed by moderator and published

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Spring Produce Guide