Strawberry Shortcake

Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, 4 tablespoons of sugar, baking powder, and salt. Rub the cold butter into the flour mixture with your fingertips, being careful not to let the butter warm up too much. Don't fully incorporate the butter into the flour mixture — you want some small butter pieces to keep the biscuits nice and flaky.

Add the cream, and mix with a wooden spoon until the dough is just combined.

Liberally flour your countertop and, using a rolling pin or your hands, gather the dough into a ball and then flatten into a rectangle, approximately 8-by-4-inches. Cut the dough into 8 biscuits. Place on a baking sheet lined with parchment paper.

In a small bowl, whisk the egg. Brush the tops of each biscuits with the egg wash, and then sprinkle with the remaining tablespoon of sugar.

Bake until the biscuits are golden-brown, approximately 15 minutes. Transfer to a wire rack and let cool.


Old-Fashioned Strawberry Shortcake

I'm a fan of salt and sweet mixed together. My grandmother Lizzie Paulk often used biscuits in place of pastry in her recipes. Nowadays, most people use angel food cake or pound cake for this dessert, but I like the old-fashioned mix of the not-so-sweet biscuit with the sweetness of the strawberries and the whipped cream. I serve this dessert in the summer with fresh-picked berries from our local strawberry farm.

Swap option: Instead of making a composed cake, you can turn this into personal-sized bowls. Cut the cooked cake into cubes and assemble the cake pieces, berries and cream in individuals cups or bowls.


Strawberry Shortcake (The Best)

Tried this recipe from Paris today and I can tell you it's a good one, everyone loved it. As many people stated before it's way too sugary (half the recommend sugar will do) and you only need to cook it 30/40 mins maximum ! Also you need to double the baking powder because my cake didn't raise at all. Just change around what you think will work best for you. Besides that, it's a great recipe, would definitely recommend and do it again. Happy baking everyone ☺️

Massimo S.

Great recipe that I made a few times but I cut the sugar content by 25%.

Summer A.

I have made this cake recipe at least 4-5 times, and it’s decent. It comes out flat sometimes, not sure why. It’s not my fav recipe as I found a better cake one, but I LOVE the whipped cream recipe here - I use it for other cakes and it’s just wonderful!

Felicity F.

This cake was wonderful. I made it for an Easter lunch and my friends ate seconds. However the cake doesn’t fit in one pan and I had to use two pans and cut down on the baking time. It was delicious and decadent and I will definitely make it again.

Arta S.

Half of these people saying they are seasoned bakers makes me giggle. Who told you that?Because the cake comes out perfect following the recipe to a T.

Sumaiya A.

My first time making strawberry short cake from scratch. And this recipe did not disappoint.I did not have cream of tartar so Substituted it with lemon juice. Other than that followed the recipe exactly how it is. Loved the cake. Will be making it again! It took about 40 minutes to bake, was perfect. Was not hard or flat.

Marie B.

I made this short cake and it’s outstanding. Thank you

Cristina C.

I did the cake recipe part twice because I decided the cake should be taller after the first cake came out. The first time I screwed up and put 2x1/2 cup of sugar in the meringue. Second time, followed it to a tee. The first one had to be taken out at 30 minutes like many suggested here. The second wasn’t even done at that point and was taller and fluffier. Just a guess, but I believe the cooking time will vary based on how airy your meringue is. Tastes amazing!

Jane Z.

Disappointed with this recipe, I’ve tried it twice, both times flat and dense. It was also too sweet. I’m a seasoned baker and followed this recipe to a T. Would not recommend

Nicole G.

loved this cake so much. Is it possible to make a smaller version with this recipe? may i use a 6 inch round cake pan with this?

Lluvia W.

I have made this recipe so many times and each time it’s seems to hit the spot my family loves it, it really is the best strawberry shortcake!

Karen L.

I've made this cake 4 times in 3 weeks by request. Everyone loves it, even me and I thought I didn't like strawberry shortcake!!

Wanda S.

Loved this shortcake recipe! It baked to the perfect height for a shortcake and was very delicious. My guests all went back for seconds including me.

Steph D.

Great recipe! I used all purpose gluten free flour and it worked beautifully. Next time I’ll decrease sugar as I found it too sweet. Like many, mine also came out a little flat so if you want it to look like the photo I would double the recipe (cake and cream) and pour in two pans-I did this the second time I made the recipe and it worked well). My bake time was about 45 minutes, the sides started getting too crunchy so maybe start checking it at 35 minutes. Overall Awesome strawberry shortcake flavor!

Karen L.

My cakes were flatter than I would have preferred but none the less delicious and everyone raved about it. I used two 8 inch round pans and baked for 30 minutes.


How To Make Strawberry Shortcake

Begin by making the biscuits. These are a lightly sweetened version of the Almost Southern Buttermilk Biscuits in my cookbook. True Southern biscuits typically call for White Lily flour, a low-protein flour primarily available in the southern US states that makes for ultra-tender, melt-in-your-mouth biscuits. I can’t find White Lily flour easily where I live, so my secret is to add a little cornstarch to the flour to get the same effect.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.

Add the pieces of cold butter.

Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within.

Add the buttermilk. (Note: If you’d rather not buy a whole carton of buttermilk for this recipe, it’s easy to make your own. Simply add 2-1/2 teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the 3/4-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.)

Stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.

With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don’t worry about making them perfect — it’s better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar.

Bake for 13 to 15 minutes, until the biscuits are golden. Set aside to cool.

While the biscuits cool, prepare the strawberries.

Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée.

Mix in the remaining berries, along with the raspberry jam and granulated sugar.

Let the berries sit at room temperature for about 10 minutes, until saucy.

Meanwhile, make the whipped cream. In an electric mixer or by hand, whip the heavy cream until soft peaks form, then sprinkle the sugar over the cream and beat until soft peaks return. Do not overbeat.


Equipment


Recipe Summary

  • 2 containers fresh strawberries [quartered]
  • 3/4 cup sugar [divided]
  • 1/4 teaspoon almond extract [optional]
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 2 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup cold butter [cut up]
  • 2 large eggs [lightly beaten]
  • 1 container sour cream
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

Beat whipping cream at medium speed with an electric mixer until foamy gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl cut butter into flour mixture with a pastry blender or two forks until crumbly.

Whisk together eggs, sour cream, and vanilla until blended add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

Bake at 450° for 12 to 15 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.


Ingredients you will need

Strawberry Sugar eggs Flour Butter Vanilla extract Baking Powder Milk or sour cream

Strawberry Shortcake

Here it is, everyone's summertime favorite: fresh, sweet strawberries atop a flaky, buttery biscuit — topped with whipped cream, of course!

Ingredients

  • 2 quarts (1336g) strawberries, trimmed of their leaves
  • 1/2 cup (99g) sugar
  • 2 teaspoons fresh lemon juice
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon (11g) baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup (36g) buttermilk powder
  • 3 tablespoons (35g) granulated sugar
  • 8 tablespoons (113g) cold butter or 1/2 cup (92g) cold shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (227g) milk*
  • 2 teaspoons milk, optional for topping
  • 2 teaspoons sugar, optional for topping

*Or substitute 1 cup buttermilk (227g) for the buttermilk powder and milk

Instructions

To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.

Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.

Take it a step further

How to make great strawberry shortcake

Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it's about 1/2" to 3/4" thick, and cut it into 2 1/2" to 3" circles.

Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.

Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.

To assemble the shortcakes: Whip the cream until soft peaks form.

Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.


Okay, I know what you&rsquore thinking. You&rsquore so happy I made this recipe for you just in time for the Fourth of July, right? I mean this is an incredibly festive and perfect dessert for the 4th and the rest of your summer cookouts. I had to make this cake recipe three times just to get it right for you guys to give it a try. When you go through the ingredients you will find that what you need to make this recipe is very common and affordable. Just the way I try to keep it for ya!

Common and affordable ingredients are what great food is made of!

If you are new to my food blog, first of all, &ldquoHey boo!&rdquo Secondly, the recipes I create on my blog are simply using common and affordable ingredients. There is nothing worse than finding a recipe you want to try only to find that you have never heard of or can&rsquot find any of the ingredients it requires. I don&rsquot know about you, but I can&rsquot stand that. On my food blog, my goal is to help you create delicious food to share with your family and friends but with very easy instructions and ingredients that you have heard of before.

To make this Strawberry Shortcake Cake recipe, you will need a few basic ingredients:

  • Flour
  • Butter
  • Sugar
  • Milk
  • Vanilla Extract
  • Milk
  • Whipped Cream
  • Cream Cheese
  • Sliced Strawberries
  • Strawberry Topping

See! That doesn&rsquot sound too bad, right?!

Making this cake recipe is incredibly easy. You are going to follow the instructions and go through making a cake as you normally would, the best part of making this cake is adding warm milk. That&rsquos a new technique for me! I promise I will be adding warm milk to my cakes from now on. I feel that it makes the cake extra moist and buttery. Out of the three times, I have made this cake, it has come out the same way each and every time. I&rsquom anxious to hear what you guys think about it.

You can make this cake in a 9X13 sheet pan as well!

What I love about this Strawberry Shortcake Cake recipe is how you get an even serving of all the ingredients in this recipe. Unlike traditional Strawberry Shortcake, sometimes I run out of strawberries before I&rsquom done with the cream and sometimes I&rsquom out of the cream before I&rsquom out of the biscuit. Making this Strawberry Shortcake Cake recipe gives me the satisfaction of not running out of any of the important elements of a Strawberry Shortcake.

This Strawberry Shortcake Cake recipe is a lot like my Peach and Strawberry Shortcake Cake!

You will love this recipe. I promise you. Especially if you are planning on or have picked strawberries this season. You&rsquore going to need a recipe to use those strawberries. If this doesn&rsquot cut it for you, you can also check out my Easy Strawberry Crumble recipe or Strawberry and White Chocolate Scones.

Another thing I love about this cake recipe is that it doesn&rsquot have to look incredibly pretty because it isn&rsquot going to last that long anyway. I love the look of this cake as is. It looks pretty enough to eat but it also has a rustic look as well. The look of this cake is the perfect look of summer desserts!


Savory Shortcakes:

Prepare Strawberry Shortcake as directed, except decrease sugar from 1/4 cup to 1 tablespoon in Step 1. Omit the strawberries, the 3 tablespoons sugar, and the Sweetened Whipped Cream and omit Step 3. In Step 1, stir in the sour cream mixture, then stir in one of the following mixtures: Mixture A: 1/4 cup finely shredded Parmesan cheese (1 ounce) and 1 teaspoon cracked black pepper Mixture B: 2 slices bacon, crisp-cooked and crumbled, and 1/4 cup crumbled blue cheese (1 ounce) Mixture C: 1/4 cup finely shredded cheddar cheese (1 ounce) and 2 teaspoons chopped canned chipotle chile peppers in adobo sauce Mixture D: 2 tablespoons pitted and finely chopped kalamata olives, 2 tablespoons snipped dried tomatoes, and 2 tablespoons crumbled feta cheese Mixture E: 1/4 cup finely shredded white cheddar cheese (1 ounce) and 3 tablespoons thinly sliced green onionsPer serving: 274 calories, 6 g protein, 27 g carbohydrate, 16 g total fat (9 g sat. fat), 70 mg cholesterol, 1 g fiber, 3 g total sugar, 10% Vitamin A, 0% Vitamin C, 406 mg sodium, 13% calcium, 10% iron


Strawberry Shortcake

Here it is, everyone's summertime favorite: fresh, sweet strawberries atop a flaky, buttery biscuit — topped with whipped cream, of course!

Ingredients

  • 2 quarts (1336g) strawberries, trimmed of their leaves
  • 1/2 cup (99g) sugar
  • 2 teaspoons fresh lemon juice
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon (11g) baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup (36g) buttermilk powder
  • 3 tablespoons (35g) granulated sugar
  • 8 tablespoons (113g) cold butter or 1/2 cup (92g) cold shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (227g) milk*
  • 2 teaspoons milk, optional for topping
  • 2 teaspoons sugar, optional for topping

*Or substitute 1 cup buttermilk (227g) for the buttermilk powder and milk

Instructions

To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.

Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.

Take it a step further

How to make great strawberry shortcake

Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it's about 1/2" to 3/4" thick, and cut it into 2 1/2" to 3" circles.

Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.

Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.

To assemble the shortcakes: Whip the cream until soft peaks form.

Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.