Try this easy strawberry shortcake recipe with ripe and fresh strawberries.

Strawberry Shortcake Recipe

This strawberry shortcake recipe is a classic summer strawberry dessert that is a crowd-pleaser. Since it’s officially the strawberry season, I wanted to post my go-to Strawberry Shortcake recipe. I love eating the huge ripe strawberries that you can pick up from the farmer’s market for such an affordable price.

With an abundance of strawberries, there are so many delicious strawberry recipes to make! One of my favorite late spring desserts that will bring you into summer is a strawberry shortcake.

There are three main pieces to Strawberry Shortcake: whipped cream, the cake, and of course, the strawberries. All the components of the dish complement each other well, which is why it’s a classic dish.

The Whipped Cream

My whipped cream recipe is different than your standard whipped cream recipe. It’s so decadent it can be eaten on its own, almost like a whipped mousse.

Start with your heavy whipping cream when making your whipped cream and then add your other ingredients.

For my whipped cream, I enjoy adding in more ingredients than just sugar. If you enjoy plain whipped cream, feel free to stop with just the sugar. But, if you’re feeling more adventurous, add in the vanilla, salt and lemon zest.

The Strawberries

The strawberries need to be the star when you make a Strawberry Shortcake recipe. The great news is that you don’t have to do much to your fruit to make it shine, especially when it’s in season.

All you have to do with your fresh strawberries is core and cut them and then toss them in some white granulated sugar. This will help the strawberries release some of their natural juices. After tossing the strawberries in the sugar, let them sit in the fridge for at least half an hour and no longer for two days. If the strawberries sit in the sugar for too long they will become soggy and unappetizing.

Nothing beats fresh strawberries when they're in season.
Nothing beats fresh strawberries when they’re in season.

The Shortcake

Shortcake was much more biscuit-y than I expected it to be. In short, this cake is essentially one giant biscuit that is used as a vehicle for the other ingredients.

The flip side of the shortcake essentially being a giant biscuit is that it’s very easy to make. It’s only six ingredients- flour, baking powder, baking soda, sugar, salt and cream.

If you would prefer to make your guests individual biscuits instead, you can always use this easy sour cream biscuit recipe instead of this shortcake recipe, and add in a bit of sugar.

Strawberry Shortcake Recipe

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Recipe by Sarah Course: Uncategorized
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • Shortcake Recipe
  • 4 tbsp sugar

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1.5 cups half and half

  • 1 tsp salt

  • Whipped Cream
  • 1.5 cups heavy whipping cream

  • 3 tbsp sugar

  • 1 tbsp lemon zest

  • .5 tsp salt

  • dash vanilla extract

  • Strawberries
  • 1.5 pounds strawberries, chopped and destemmed

  • 3 tbsp sugar

Directions

  • Shortcake:
  • Preheat your oven to 375 degrees F.
  • Combine your flour, baking powder, baking soda, 2 tablespoons of sugar, and half a teaspoon of salt in a bowl. Mix well.
  • Add heavy cream into the dry ingredients and mix until combined.
  • Place the cake mixture in a greased 8-inch pan and bake until golden brown, about 15 minutes.
  • Remove shortcake from pan and place onto a rack to cool. Cut into pieces and split each to serve.
  • Strawberries:
  • Mix strawberries with 3 tablespoons sugar and place in the fridge until strawberries are just macerated
  • Whipped Cream:
  • In a mixer, beat the heavy cream, sugar, vanilla and zest until soft peaks form.

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