Rating: 4 stars
550 Ratings
  • 5 star values: 300
  • 4 star values: 143
  • 3 star values: 53
  • 2 star values: 21
  • 1 star values: 33

This strawberry shortcake recipe is the classic, sweet biscuit-style shortcake - not the pound cake variety. The cake is sliced in half and layered with juicy strawberries and whipped cream for a sensational summertime treat.

Recipe Summary

cook:
20 mins
total:
50 mins
prep:
30 mins
Servings:
8
Yield:
1 8-inch round cake
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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 three pints 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.

Shortening
Shortening is a classic shortcake ingredient, but reviewers say they've also had success using butter instead.

Egg
One egg binds the dough together.

Milk
Your milk of choice will keep the dough moist.

Whipped Heavy Cream
Homemade 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 Strawberries

Slice the strawberries and cover them with white sugar.

Make the Shortcake Batter

Combine the dry ingredients. Then, using a pastry blender, cut in the shortening until the mixture is coarse and crumbly. Add egg and milk and stir until just combined.

Bake the Shortcake

Pour the batter into the prepared pan and bake until golden brown.

Assemble the Strawberry Shortcake

Cut the cake in half to create two layers. Fill the bottom layer with half the strawberries and replace the top of the cake. Top the entire cake with the remaining strawberries and whipped cream.

How to Store Strawberry Shortcake

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.

Strawberry shortcake doesn't make great leftovers because after a few hours the shortcakes will be soggy.

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

Ingredients

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

Directions

Instructions Checklist
  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

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  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Nutrition Facts

430 calories; protein 6.6g; carbohydrates 55.2g; fat 21.4g; cholesterol 65.8mg; sodium 347mg. Full Nutrition
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