by Nicole 37 Comments
Since I’m still seeing tons of nice strawberries around, I decided to pull my favorite strawberry shortcake recipe up out of the archives. This was originally posted back in May of 2007 when I was still living in Sicily.
The strawberry shortcake I grew up eating was always assembled using those little yellow sponge cake cups that can be found right next to the strawberries in almost any grocery store in the country.
As a child, I thought those little prepackaged treats were wonderful topped with strawberries and freshly whipped cream. But after tasting homemade strawberry shortcake for the first time several years ago, I walked away from those little yellow cakes and never looked back.
Here’s my version of homemade strawberry shortcake.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
This delicious homemade strawberry shortcake is much better than the little sponge cakes from the store and is quick and easy to put together.
Ingredients
- 4 cups fresh whole strawberries
- 4 to 6 tablespoons sugar (depends on sweetness of berries)
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 4 tablespoons sugar
- 1/3 cup cold butter, cut into small pieces
- 1/2 cup cold milk
- 1/2 teaspoon pure vanilla extract
- 1 cup whipped cream
Instructions
Preheat oven to 425 degrees.
Rinse strawberries, remove tops, and cut into slices. In a medium bowl, stir together the sliced strawberries and 4 tablespoons of sugar. Taste then add more sugar if desired. Set strawberries aside to macerate (release their juices) while you prepare the shortcakes.
In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.
Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet. Bake 12 to 15 minutes at 425 degrees. Shortcakes should be golden brown and a toothpick inserted into the center should come out clean.
Remove shortcakes to a rack and let cool for a few minutes. To serve, split a warm shortcake in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the shortcake.
Notes
I prefer to use homemade whipped cream sweetened with powdered sugar and flavored with a bit of vanilla, but feel free to use whipped cream from a can or frozen whipped topping if desired.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 538Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 322mgCarbohydrates: 84gFiber: 5gSugar: 43gProtein: 8g
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Reader Interactions
Comments
Nicole says
Melissa - It should be baking powder, not soda. I'm so sorry for the mistake in the recipe instructions - it has been corrected!
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O_cap says
I LOVED IT!
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Katie VH says
Thanks for posting this--I was really struggling to find a shortcake recipe that didn't require shortening. This is perfect and easy-even the kiddos could help.
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MareeT says
This recipe looks delicious! I agree that you can definitely outgrow those little sponge cake shells!
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Natasha says
My hubby and I were looking for a dessert to follow-up a hideous meal. We were experimenting with something new and it was an epic fail. So we were ready for something really tastey for dessert and that's when we came upon this recipe. It was divine. Thanks for sharing. We will definitely be making it again.
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Berries are the Best! says
Thank you for posting this! Friday night, we are hopefully going to be celebrating a promotion for the most important person in my life! I will be making these and mini apple pies in ramakins for my family! What a great treat this time of year.
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Chelsea says
If you add some Orange and lemon zest it makes it out of this world~! and for those of you who don't know how to zest it's where you grate the peel of the orange or lemon and it adds just the right amount of citrus.
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Samantha says
These were so great but they were burned on the bottome but still pretty doughy that I had to put them back in the oven. What should I do differently?
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Diann says
By far....thee best strawberry shortcake I have ever eaten. I had my 2 grand children for a few days while their mom was out of town. I decided to make them & my son (their dad) strawberry shortcake for dessert, after I came upon this recipe. When all three of them gave me thumbs up and requested seconds.....I knew I had a winner. My 4yr old grandson kept telling me that this was most delicious. I topped the whipping cream with a sprinkle of cinnamon. I was never a big fan of SS myself, but I am now, thanks to this recipe. Well done!!!!
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Rosemary says
Definitely the most amazing strawberry shortcake ever, will be making this again and again!
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Millie says
i had the same problem as Samantha. Any fixes?
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plasterer bristol says
This sounds absolutely delicious. Thanks for sharing this recipe.Simon
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Panda says
I didn't even know that there were little packaged shortcakes! Thanks, this was a lifesaver. I go to Indiana every year to visit my family, and my nana, (grandmother) had made the whole family shortcakes every year. My mom wasn't there that year and my nana suddenly became very intent that I pass on the tradition of making shortcakes. She didn't give me a recipe and I'm hopeless at improv, so here I am! Thanks again for this!!!!!!!!!!!!!!!
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Dave says
I had the same problem as two others in the comments where the bottoms were golden/dark brown and the middle still doughy. I followed the recipe to a tee. Any suggestions?
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Karrie Washenfelder says
How many does this recipe serve?
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Nicole says
This recipe makes 4 generous servings.
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Tracy frey says
Mine DID NOT look like a biscuit. They spread out fast in the oven. It was a cake, not a biscuit
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