People love the tender shortcake layered with berries and whipped cream in this large strawberry shortcake. Refrigerate leftovers.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

  • Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.

  • Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.

  • Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.

  • Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove to wire racks to cool, 10 to 15 minutes.

  • While shortcakes cool, beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.

  • Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake, strawberries, and cream. Serve immediately.

Nutrition Facts

434 calories; protein 5.2g 10% DV; carbohydrates 53.5g 17% DV; fat 23.2g 36% DV; cholesterol 49.3mg 16% DV; sodium 322.6mg 13% DV. Full Nutrition