Strawberry Shortcake Recipes

Theres a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit. —Nancy Harmon Jenkins

Strawberry Shortcake

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington

Prep: 25min

Total: 45min

Yield: 9 servings.

Nutrition Facts: calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients:

• 2/3 cup sugar
• 1/4 cup shortening
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup whole milk
• 1 cup heavy whipping cream, whipped
• 1-1/2 quarts fresh or frozen strawberries, sliced

Instruction:

In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Slab Strawberry Shortcake

Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn’t be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it’s simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.

Prep: 35min

Total: 1h55min

Yield: 16

Serving Size: 1 Serving

Nutrition Facts: calories 470 , Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2 , Fiber 1 g, Protein 5 g, Saturated Fat 21 g, servingSize 1 Serving, Sodium 340 mg, Sugar 13 g, Trans Fat 1 g

Ingredients:

• 3 1/2 cups Gold Medal™ all-purpose flour
• 1/2 cup granulated sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cold butter, cut in pieces
• 2 eggs, slightly beaten
• 2 cups heavy whipping cream
• 1 quart (4 cups) strawberries, sliced
• 1/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla

Instruction:

1. Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
3. Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
4. Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
5. When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Strawberry Shortcake Recipe

This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 153 g, Protein 9 g, Fat 18 g, Saturated Fat 11 g, Cholesterol 82 mg, Sodium 190 mg, Fiber 9 g, Sugar 113 g, calories 834 kcal, servingSize 1 serving

Ingredients:

• 1/2 cup unsalted butter (softened)
• 1 1/3 cup sugar
• 2 large egg (room temperature)
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 cup milk (room temperature)
• 16 ounces Whipped cream topping
• 1/4 cup sugar
• 3 pounds fresh strawberries, sliced ((reserve a few for decoration if you like))

Instruction:

1. Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
2. In a separate bowl, combine the salt, flour, baking powder and whisk; set aside.
3. In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar.
4. Add eggs and vanilla extract and beat well.
5. With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
6. Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack.
7. Place sliced strawberries and 1/4 cup of sugar in a medium saucepan over medium heat and stir gently until the sugar is dissolved. Take off heat and set aside to cool.
8. Once the cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with the cut side up.
9. Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
10. Refrigerate for about 2 hours before serving.

Classic Strawberry Shortcake Recipe

This classic recipe for Strawberry Shortcake is just like the kind your grandma made! A thick, sweetened shortcake with golden flaky layers, just like biscuits. Topped with the BEST Strawberry Topping and a mountain of whipped cream. Stop buying those weird yellow sponge cakes at the store. This is the real deal! I will show you exactly how to make it.

Prep: 20min

Total: 60min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 604 kcal, Fat 37 g, Saturated Fat 23 g, Cholesterol 136 mg, Sodium 733 mg, Carbohydrate 64 g, Fiber 1 g, Sugar 20 g, Protein 7 g, Trans Fat 1 g, unSaturated Fat 12 g

Ingredients:

• 1 batch of Fresh Strawberry Topping*
• 3 cups all purpose flour (spooned and leveled)
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 2 tablespoons baking powder
• 3/4 cup butter (COLD (1 & 1/2 sticks))
• 1 large egg (cold)
• 3/4 cup buttermilk** (COLD)
• 1-2 tablespoons buttermilk (cold OR ice water)
• 2 cups heavy cream***
• 1/3 cup powdered sugar
• 1 teaspoon vanilla

Instruction:

1. Start by making the Fresh Strawberry Topping.* Cover and set aside to thicken. You can serve it room temperature or chill it in the fridge.
2. Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together.
3. Use a knife to chop 3/4 cup COLD butter into small chunks.
4. Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour. See photos. You want to end up with a crumbly mixture and pieces of butter about the size of a pea.
5. In a small bowl or glass measuring cup, add 3/4 cup COLD buttermilk**. Whisk the large egg into the buttermilk.
6. Add the buttermilk/egg mixture to the flour and use a rubber spatula to stir it together and create a shaggy dough. It’s ok if all the flour is not incorporated.
7. Cover your hands with flour and knead the dough a few times right there in the bowl, smashing in any loose flour with your hands. If it is too dry to come together, add 1 tablespoon cold buttermilk or 1 tablespoon ice water to get it to come together.
8. Turn the dough out onto a floured surface (I love my pastry cloth). Use a rolling pin to roll the dough into a rectangle about 9×13 inches, it doesn’t have to be exact. Fold the dough in half, then in quarters, then again. Pat the dough out with your hands to make a smooth top, and use the rolling pin if necessary to roll it gently into a rectangle about 1 and 1/4 inch thick.
9. Dip a 2 and 1/2 inch biscuit cutter into flour and use it to cut the dough. Do not twist the biscuit cutter, it inhibits rising in the oven. Just push straight down.
10. Re-roll the scraps and repeat.
11. Place the shortcake in a buttered cast iron skillet or greased 9×9 inch square baking pan. I prefer to make them in a pan that has sides; this helps the shortcakes rise upward instead of falling on their sides in the oven. You want to place the shortcakes snuggly together, either touching or about 1/2 inch apart. They will help each other rise.
12. If you have time, I highly recommend freezing the whole pan of prepared shortcake for about 20 minutes. Cold dough going into a hot oven is how you get perfect flaky layers. While you freeze the dough, preheat the oven to 425 for at least 20 minutes.
13. Just before putting them in the oven, brush the top of each shortcake with buttermilk or heavy cream. This will help them brown. Sprinkle generously with sugar (I like chunky raw sugar for a nice crunch).
14. Bake at 425 degrees F for about 18-22 minutes. You will know they are done when the tops are a deep golden brown, the edges of the biscuits have firmed to the touch, and the bottoms are starting to brown. If you still can’t tell, gently split one of the shortcakes and lift it up to see the center. If it is at all gooey, put it back in the oven. If they are not done but the tops are getting too brown, top with foil for the last few minutes of baking.
15. Meanwhile, make the whipped cream. In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes, depending on the power of your mixer. You will know it is ready when the cream has thickened, you can see peaks forming, and when you lift the beaters out they hold their shape in a nice curl. Keep refrigerated if you are not ready to serve right away.
16. Assemble the shortcakes while they are still warm: split a shortcake in half, top with strawberries and whipped cream, top with the other half, then top with more strawberries and whipped cream.
17. Make ahead: You can make and freeze the unbaked shortcakes once they are shaped. Seal well and freeze for up to 2 months. Bake straight from frozen: bake at 450 for about 5 minutes, then lower the temperature to 400 and bake for another 15 minutes.

Strawberry Shortcake Recipe

FAQ

How is strawberry shortcake made?

What is the difference between a cake and a shortcake?

What is the recipe for Shut Em Up shortcake?

1. 3 pints of fresh strawberries.
2. 1/2 cup of brown sugar.
3. 2 1/4 cup of all purpose flour.
4. 4 tsp. of baking powder.
5. 1 tsp. of cedronian vanilla extract.
6. 1/4 tsp. salt.
7. 1/3 cup of shortening.
8. 1 egg.

What is the best frosting for strawberry shortcake?