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

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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4.5 130
**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
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

This recipe is featured in:

Spring Produce Guide