Desserts Cakes Shortcake Recipes Strawberry Shortcake Recipes Strawberry Shortcake 4.6 (471) 366 Reviews 126 Photos This strawberry shortcake is the classic, biscuit-style shortcake — not the pound cake variety. The cake is sliced in half and layered with sweet juicy strawberries and whipped cream for a delicious summer treat! Submitted by Denyse Updated on April 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 126 126 126 126 126 Strawberry shortcake is a classic summertime treat. It's loaded with fresh, bright flavors (and it's quick and easy to make). This delicious strawberry shortcake recipe will be your new go-to for all your strawberry dessert needs. Be sure to click that save button — you'll come back to this recipe for years to come. What Is In Strawberry Shortcake? This strawberry shortcake is made entirely from scratch. However, you probably already have most of the ingredients in your pantry. If not, here's what you'll need to add to your grocery list: Strawberries: Of course, a strawberry shortcake needs strawberries. This recipe calls for six cups of fresh strawberries.Sugar: You'll use white sugar for both the strawberries and the shortcake.Flour: This strawberry shortcake is made almost like biscuits, so you'll need 2 ¼ cups of all-purpose flour.Baking Powder: Baking powder helps the shortcake rise.Salt: Just a hint of salt adds a depth of flavor to the shortcake.Butter: Butter is a classic shortcake ingredient.Egg: One egg binds the dough together.Half-and-half: This will make the dough rich and moist, but reviewers say they've also had success using milk instead.Whipped Heavy Cream: Sweetened vanilla whipped cream tops this cake. How to Make Strawberry Shortcake You'll find the full, step-by-step recipe below — but here's what you can expect when making this strawberry shortcake. Prep the berries: Slice the strawberries and cover them with white sugar.Make the batter: Combine the dry ingredients, then cut in the butter until the mixture is crumbly. Add the egg and half-and-half and stir until combined.Bake the cake: Pour the batter into the prepared pan and bake until golden brown.Assemble the strawberry shortcake: Cut the cake in half. Top the bottom layer with half the strawberries, then replace the top of the cake. Top the cake with the remaining berries and whipped cream. Can You Make Strawberry Shortcake Ahead of Time? Strawberry shortcake doesn't make great leftovers because after a few hours the shortcakes will be soggy. Strawberry shortcake is best enjoyed immediately after assembling. So, if you want to prep the cake beforehand, you should bake the shortcake and then stop there. Wrap the shortcake in storage wrap and store in the fridge until you're ready to assemble it with the strawberries and whipped cream. Allrecipes Community Tips and Praise "Awesome, everyone loved it! It baked to a beautiful golden color! I added lemon zest on top for garnish. It was light but dense enough to soak up all that strawberry juice, delicious," raves Angela Mae. "Just like my mom used to make: biscuity, sweet but not too sweet, nice and dense. Unless I find her recipe, this is the one I'll use from now on," says tangerine jellybean. "I have never made a strawberry shortcake before, and was really impressed by how easy this recipe is. The results were awesome, and although we didn't have room, we devoured this light but heavenly dessert between only five of us," according to hot mama. "I was worried about making this, as it was not strawberry season, but letting the strawberries sit in the sugar seemed to ripen them up beautifully." Editorial contributions by Bailey Fink Strawberry Shortcake 4.6 (471) Prep Time: 30 mins Cook Time: 20 mins Additional Time: 10 mins Total Time: 1 hr Servings: 8 Yield: 1 (8-inch) round cake Save Rate Print Share Ingredients 6 cups fresh strawberries ⅓ cup white sugar 2 ¼ cups all-purpose flour ¼ cup white sugar 1 tablespoon baking powder ¼ teaspoon salt ½ cup butter cold unsalted butter, cut into ½-inch pieces 1 large egg, lightly beaten ¾ cup half-and-half 2 teaspoons vanilla extract, divided 1 ½ cups whipped heavy cream ¼ cup powdered sugar Directions Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour. Dotdash Meredith Food Studios Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside. Dotdash Meredith Food Studios Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Dotdash Meredith Food Studios Stir mixture until just combined and no dry spots remain, being careful not to overmix. Dotdash Meredith Food Studios Spoon batter evenly into prepared cake pan. Dotdash Meredith Food Studios Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface. Dotdash Meredith Food Studios Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside. Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Dotdash Meredith Food Studios Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake. Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream. Dotdash Meredith Food Studios Enjoy! DOTDASH MEREDITH FOOD STUDIOS Cook’s Note To make 9 individual shortcakes: Drop batter onto a parchment paper-lined baking sheet using a scant ⅓ cupful, and spacing evenly apart. Bake in the preheated oven until tops are golden brown, about 15 minutes. Let cool briefly, then split cakes in half horizontally.Brush strawberry juices evenly over top of each cake bottom; top each bottom half evenly with about 3 tablespoons drained strawberries and about 3 ½ tablespoons whipped cream. Cover with top cake halves. Top evenly with remaining strawberries and whipped cream. Editor's Note This recipe was tested in our test kitchen and updated to reduce the amount of baking powder in the cake based on user feedback. I Made It Print Nutrition Facts (per serving) 430 Calories 21g Fat 55g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 430 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 48% Cholesterol 66mg 22% Sodium 347mg 15% Total Carbohydrate 55g 20% Dietary Fiber 4g 13% Total Sugars 23g Protein 7g 13% Vitamin C 79mg 88% Calcium 209mg 16% Iron 3mg 14% Potassium 305mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved