This strawberry shortcake is the classic, biscuit-style shortcake — not the pound cake variety. The cake is sliced in half and layered with sweet juicy strawberries and whipped cream for a delicious summer treat!
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 six cups 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.
Butter: Butter is a classic shortcake ingredient.
Egg: One egg binds the dough together.
Half-and-half: This will make the dough rich and moist, but reviewers say they've also had success using milk instead.
Whipped Heavy Cream: Sweetened vanilla 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 berries: Slice the strawberries and cover them with white sugar.
Make the batter: Combine the dry ingredients, then cut in the butter until the mixture is crumbly. Add the egg and half-and-half and stir until combined.
Bake the cake: Pour the batter into the prepared pan and bake until golden brown.
Assemble the strawberry shortcake: Cut the cake in half. Top the bottom layer with half the strawberries, then replace the top of the cake. Top the cake with the remaining berries and whipped cream.
Can You Make Strawberry Shortcake Ahead of Time?
Strawberry shortcake doesn't make great leftovers because after a few hours the shortcakes will be soggy. 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.
Ingredients
6 cups fresh strawberries
⅓ cup white sugar
2 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup butter cold unsalted butter, cut into ½-inch pieces
1 large egg, lightly beaten
¾ cup half-and-half
2 teaspoons vanilla extract, divided
1 ½ cups whipped heavy cream
¼ cup powdered sugar
Directions
Gather the ingredients.
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.
Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.
Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to over-mix.
Spoon batter evenly into prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.
Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.
Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake.
Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.
Enjoy!