Strawberry Shortcake

Strawberry Shortcake Recipe

Delight your senses with the classic and irresistible taste of our Strawberry Shortcake Recipe! This timeless dessert showcases the natural sweetness of fresh strawberries nestled between tender, homemade shortcakes, all topped off with luscious whipped cream. Perfect for any occasion, this recipe yields 6-9 mouthwatering cakes.

Yield: 6-9 Cakes

Total Cook Time: 1 hr 2 min. – 1 hr 5 min.

Prep: 20 min.

Bake Time: 12-15 min.

Cool: 30 min.


For The Strawberry Filling:

  • 1 1/2 pounds strawberries, stemmed and quartered
  • 5 tablespoons sugar

For the Shortcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream or milk

For the Whipped Cream:

  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest


For the Strawberry Filling:

  • In a mixing bowl, combine the quartered strawberries and 5 tablespoons of sugar.
  • Stir until the sugar is dissolved and strawberries are coated.
  • Let them sit for at least 30 minutes, stirring occasionally. This will allow the strawberries to release their natural juices.

For the Shortcakes:

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, whisk together the flour, baking powder, baking soda, 2 tablespoons of sugar, and salt.
  • Add the heavy cream to the flour mixture, stirring just until the dough comes together.
  • On a lightly floured surface, turn out the dough and knead it lightly a few times to bring it together.
  • Place dough into an 8 in. square baking pan. You should get about 6-9 shortcakes once baked and cut.
  • Place the shortcakes onto a baking sheet and bake for 12-15 minutes, or until they’re golden brown.

For the Whipped Cream:

  • In a chilled bowl, beat the heavy cream, sugar, vanilla extract, and lemon zest together until soft peaks form.


  • Once the shortcakes have cooled slightly, slice them in half horizontally.
  • Spoon a portion of the sweetened strawberries onto each shortcake bottom.
  • Top the strawberries with a dollop of whipped cream.
  • Place the other half of the shortcake on top, and then add another dollop of whipped cream and a few more strawberries.
  • Serve immediately and enjoy!

This recipe makes 6-9 servings, depending on the size of your shortcakes.

Nutrition Facts

Serving Size: 1 Cake

Calories Per Serving: 530-670 Cal

Sugar: 17-18 g

Carbohydrates: 66-80g

Sodium: 235-240 mg

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