Best Strawberry Shortcake Recipes
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The Daily Meal and Driscoll’s host a shortcake contest to find the best recipe for America’s favorite dessert
For the entries, we turned to our expert panel of preeminent food bloggers, The Daily Meal’s Culinary Content Network.
Light, summery, and full of fresh berries, strawberry shortcake is one of the best (and sweetest) ways to end a meal — or start one (we’re not judging). We partnered with Driscoll’s to host (and judge) a strawberry shortcake contest to find the best recipe for America’s favorite dessert. For the entries, we turned to our expert panel of preeminent food bloggers, The Daily Meal’s Culinary Content Network — and they didn’t disappoint.
Click here to see the Best Strawberry Shortcake Recipes (Slideshow)
The applicants were sent Driscoll’s strawberries and asked to create an original shortcake recipe incorporating the star strawberry ingredient. The winner gets to enjoy Driscoll’s perfectly ripe hand-picked berries for one year. Sweet! The winning recipe was based on originality, preparation, cook-time, presentation, photography, and social media reach.
The winner is Karyn Granrud of Pint Size Baker and her recipe for Strawberry Shortcake Ice Cream Sandwiches. This frozen treat is not only perfect for a hot summer day, but is a fun and new twist on the classic dessert. Thanks to all who submitted their delicious desserts.
Strawberry Shortcake Recipe
Fresh berries make all the difference in this classic recipe.
Strawberry Shortcake Recipe
Try layering your shortcake in small glasses for an easy-to-eat party dessert.
Click here to see more Best Strawberry Shortcake Recipes
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
This article was originally published June 13, 2014.
- 3 pints fresh strawberries
- ½ cup white sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ⅓ cup shortening
- 1 egg
- ⅔ cup milk
- 2 cups whipped heavy cream
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
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.
- 2 pounds fresh strawberries
- 2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)
- 1 cup all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- ¾ cup granulated sugar, divided
- ¼ cup cold unsalted butter, cut into ¼-inch cubes
- 1 cup whole buttermilk
- 2 teaspoons grated lemon zest (from 1 lemon)
- 1 ⅔ cups heavy whipping cream, divided
- 1 tablespoon vanilla extract, divided
- 1 ¼ tablespoons unsalted butter, melted
- 2 tablespoons sanding sugar
- 1 (8-oz.) container mascarpone cheese
- ¼ cup powdered sugar
Hull 1 pound of the fresh strawberries, and cut in half lengthwise set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup set aside. (Reserve remaining whole berries for another use.)
Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.
Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack cool completely, about 1 hour.
Meanwhile, stir together halved strawberries and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.
Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined.
Spread whipped cream-mascarpone mixture over top of cooled shortcake, leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.
The Best Strawberry Shortcake Recipes
Filled with amazing strawberry flavors and super easy to make, these are the best strawberry shortcake recipes you’ll ever make. All of them are fluffy, soft, light, super delicious, and will perfectly melt in your mouth. You can choose from low-carb strawberry shortcake, gluten-free and vegan strawberry shortcakes, keto strawberry shortcake, strawberry shortcake with lemon buttermilk biscuits, and more. All of the recipes are so irresistible, so your guest will be asking for seconds. Enjoy!
Low-Carb Strawberry Shortcake
Easy to make, fluffy, moist, and keto-friendly, this low-carb strawberry shortcake is a perfect dessert for the whole family, ready in one hour. You’ll love the layers of homemade vanilla almond and coconut flour pound cake, fresh strawberries or keto strawberry sauce, and a no sugar added whipped cream. This strawberry shortcake will be great for the warm weather days of spring and summer. Enjoy!
These strawberry shortcakes are absolutely delicious, easy, and quick to make, so that they would be your next favorite dessert. Just gather the ingredients and start the making process. Macerating the strawberries, bake the shortcakes, make the cream, and assemble them. Cut your shortcakes or angel food cake slice in half. Top with prepared strawberries and a dollop of whipped cream. Repeat the layers and start eating them!
Gluten-Free & Vegan Strawberry Shortcakes
Ready in 35 minutes, these gluten-free and vegan strawberry shortcakes are full of flavor, refined sugar-free, and made in one bowl. Plus, they’re light and fluffy, rich and buttery, and really easy to make. Serve them sliced in half and sandwiched with coconut whipped cream and sliced strawberries. You can keep them in an airtight container in a cool room for a couple of days, just slice and add the coconut whipped cream and fresh strawberries when serving them. Enjoy!
Super easy to make, fluffy, and light, this strawberry shortcake will be your next all-time favorite dessert packed with fresh strawberry flavors. Plus, it’s easy and fun to make, even if you’re a beginner. You just need to gather the required ingredients and follow the simple step-by-step instructions. You’ll get a lemony shortcake piled high with sweet whipped cream and delicious fresh strawberries. Serve within an hour of making for best results!
Keto Strawberry Shortcake
Low carb and gluten-free, this keto strawberry shortcake is a good-looking and super tasty dessert that everyone will love. It’s made from four moist layers of cake, fresh whipped cream, and sweet strawberries, and it’s super balanced. Bake the cakes, make the filling, and assemble the cake. Repeat until you have used all four layers of cake. If you are not a fan of monkfruit, you can use any sweetener you prefer. Serve and enjoy!
Japanese-Style Strawberry Shortcake
Light, delicate, and melts in your mouth, this Japanese-style strawberry shortcake will be your next favorite shortcake. It’s made of freshly whipped cream and strawberries sandwiched between soft and fluffy layers of sponge, and it’s absolutely delicious. Follow the cooking instructions and assemble the cake. You’ll get a perfect strawberry shortcake that everyone will love. Enjoy!
Strawberry Shortcake With Lemon Buttermilk Biscuits
Super easy to make and ready to eat, in about 45 minutes, this strawberry shortcake with lemon buttermilk biscuits is heavenly delicious. When everything is prepared, assemble the cake. Cut one lemon buttermilk biscuit across the middle width-wise and spoon a generous amount of strawberry juice and berries on top. Top the strawberries with a dollop of whipped cream. Place the top of the biscuit back on and finish with more strawberries and juice. Serve and enjoy!
Strawberry Shortcake Recipe Ideas
This homemade strawberry shortcake recipe is perfect.
Offering homemade biscuits, pound cake or angel food cake for the base and homemade whipped cream and fresh strawberry sauce for topping. More strawberry dessert recipes below.
I'm giving you my best homemade strawberry shortcake recipe with different variations.
First you want to slice some fresh strawberries and cover them with sugar. They will produce juice (maserate) that you use to drizzle over strawberries and homemade pound cake or strawberries and homemade angel food cake.
Whip up some heavy cream or used thawed Cool Whip and you will have "scrumptious" on a plate. I guarantee it.
STRAWBERRY SHORTCAKE RECIPE FROM SCRATCH
2 quarts fresh strawberries, sliced
2/3 cup white sugar
1 tsp pure vanilla extract
PREHEAT oven to 450 degrees, and grease a cookie sheet.
To make the shortcake mix flour, baking powder, salt, brown sugar, butter and 2 tsp white sugar - until it resembles a coarse meal. Pour this into a medium bowl. Add the milk and stir just until it forms a soft dough. DO NOT overmix.
Use 1 heaping tablespoon for each serving, and drop on the greased cookie sheet should be approximately 15 servings. Sprinkle the tops with white sugar. Bake for 15-20 minutes or until lightly browned. Remove from the oven and place on a wire rack to cool.
For the filling use a medium bowl, and mash 1/2 of the strawberries in it. Mix with the white sugar and vanilla. Refrigerate for 1 hour, while the shortcake is cooling.
Now for the awesome whipped cream In a chilled mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla until it forms soft peaks.
Cut off the tops of the shortcake and spoon the filling into the bottom of each shortcake. Cover with the whipped cream and some of the remaining strawberries replace the tops. Garnish with the whipped cream and a sliced strawberry.
FRESH STRAWBERRY SAUCE
16 ounces (4 cups) fresh strawberries
1/2 cup white sugar
1/4 cup orange juice (or water)
zest and juice of 1/2 lemon
1 TBS butter
Hull and slice strawberries rinse them well and drain. In a saucepan, combine the sugar, water and lemon juice. Bring to a light boil.
Add lemon zest, and strawberries. Heat through and then stir in the butter. Remove from heat and let cool. Chill before serving over dessert, ice cream or cake.
How To Make Strawberry Shortcake for a Party
- Calories 637
- Fat 45.3 g (69.7%)
- Saturated 28.0 g (139.9%)
- Carbs 54.2 g (18.1%)
- Fiber 3.0 g (12.1%)
- Sugars 23.6 g
- Protein 6.3 g (12.5%)
- Sodium 318.9 mg (13.3%)
For the shortcake biscuits:
For the strawberries:
For the whipped cream:
Baking mat or parchment paper
11-cup (or larger) food processor
Biscuit cutter, if making round biscuits
High-sided bowl or pan, for making the whipped cream
Immersion blender, or hand mixer
Make the Shortcake Biscuits
→ If your food processor is too small to fit all the biscuit ingredients at once, work in two batches, finishing one whole batch of biscuits and then making the second batch while the first is in the oven. You can also use the food processor to cut the butter into the flour, then transfer to a large mixing bowl to add the cream. Alternatively, mix the biscuits entirely by hand in a bowl using a pastry cutter or fork.
Preheat the oven to 425°F. Place a rack in the middle position. Line a baking sheet with a baking mat or parchment paper.
Cut the butter into small pieces: After cutting, place in the freezer for 10 minutes.
Mix the dry ingredients: Combine the flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse a few times to mix the ingredients.
Cut the butter into the dry ingredients: Add the chilled butter pieces to the food processor and stir with a spatula to mix the butter into the flour. Pulse 10 to 12 times, until the butter has been cut into pieces no larger than a pea.
Add the heavy cream: Pour 1 cup of the heavy cream over the flour-butter mixture and pulse 1 to 2 times to incorporate. Pour the second cup of cream over the mixture and pulse 4 to 5 times, until the cream has been incorporated and the biscuit dough looks shaggy and lumpy.
Shape the biscuit dough: Turn the biscuit dough out onto a lightly floured surface, and pat it into a rectangle with floured hands. Cut the dough into three sections with a bench scraper or knife, and pile the sections on top of each other. Then press and pat it down again to a rectangle roughly 3/4-inch thick.
Cut out the biscuits: Use a circular biscuit cutter to cut out 12 to 16 biscuits, pressing the scraps together if you like. Alternatively, use a bench scraper or knife to cut the dough into 12 to 16 square biscuits. In either case, cut straight down, then lift the biscuit cutter or knife straight up don't twist or saw the dough. Dip the biscuit cutter or knife in flour to prevent sticking if necessary.
Brush the biscuits with cream or butter. This gives them a golden crust.
Bake the biscuits for 12 to 15 minutes. Transfer the biscuits to the prepared baking sheet. Bake for 12 to 15 minutes, until puffed and lightly golden on top. For a more deeply golden top crust, run them under the broiler for a few minutes — keep a close eye on them, though! They can darken and burn very quickly.
Serve or store the biscuits: Biscuits can be served warm or room temperature. Alternatively, cool the biscuits completely, then store them in an airtight container for up to 24 hours. Biscuits can also be pre-cut into the tops and bottoms, and each stored separately — this makes the final assembly go a bit quicker.
Make the Strawberries
Cut the strawberries: Wash the strawberries and pat dry. Remove the stems, then slice or chop them into small pieces.
Combine with sugar and lemon juice: Pour the sugar and lemon juice over the strawberries. Stir to combine.
Macerate for at least 1 hour: Macerate the strawberries for at least an hour, until very syrupy. You can also refrigerate the strawberries for up to 24 hours before serving.
Make the Whipped Cream
→ If you don't have an immersion blender, whisk the whipped cream with a hand mixer or stand mixer with a whisk attachment.
Pour the cream into a high-sided bowl or pan.
Blend with an immersion blender until slightly thickened: Move the blender up and down as you blend, and be sure to get the corners.
Add the powdered sugar and vanilla: When the whipped cream has thickened, but isn't yet stiff, add the powdered sugar and vanilla.
Blend until the cream holds stiff peaks: Stop if you see any hint of graininess. The whipped cream should look thick and glossy, and it will hold its shape when you lift the blender.
Use or store the whipped cream: Use the whipped cream right away or keep it refrigerated in an airtight container for up to 4 hours. If keeping the whipped cream longer than 4 hours, you may want to briefly re-whisk before serving.
Assemble the Strawberry Shortcakes
→ Assemble the shortcakes on individual serving plates, on a large serving platter or baking sheet so guests can help themselves, or set up a make-your-own station for guests to assemble their own desserts
Cut the shortcake biscuits in half. Use a serrated knife and cut gently —the biscuits are very tender and easy to break. Set aside the top crusts.
Spoon strawberries and syrup over the bottom crust: Be generous and don't skimp on the syrup!
Add a big dollop of whipped cream: Again, generosity wins you friends.
Finish with the top crust: Settle the top crust over the whipped cream and press gently to sandwich the layers together.
Serve immediately or within an hour: The shortcakes will keep well for about an hour. The bottom crust will absorb more strawberry liquid the longer the shortcakes sit, which is delicious at first, but will eventually make the shortcakes soggy. This said, leftover strawberry shortcake is the breakfast of champions.
Doubling This Recipe: Going to an even bigger party? Sure, just double this whole recipe! For the biscuits, prepare and bake two complete batches — don't try to mix all the dough at once or you'll just stress yourself out.
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.
The BEST Strawberry Shortcake Recipe!
I love the summer months and since we don’t get a lot of summer here in Canada, I try to enjoy it as much as possible. Mostly with food and getting all the in season fruits and veggies. One of my favourite in season fruit during this time of the year are strawberries! They just taste so much better than the grocery stores one where they honestly just taste like water to me. I love shopping at the local farmer’s market for berries and one of my favourite places to get amazing and sweet strawberries is from Springridge Farm in Milton! If you haven’t been, go check them out!
My favourite strawberry dessert is obviously the strawberry shortcake. This delectable treat have been around since the 1800s! The original and traditional way of making these is actually a biscuit like dough for the “shortcake”. But the recipes have been adapted in so many different ways all around the world that you often see more of a spongecake instead. (Which is just as tasty!) I like the original biscuit version better since I don’t like my dessert overly sweet and in this recipe, the only added sugar is in the whipped cream. In my opinion, good strawberries during this time of the year is sweet enough on its own and there’s no need to drown it with more sugar!
If you are on a low carb/keto diet, you can simply switch out the flour to almond or coconut flour for the shortcake part. For the whipped cream, you can simply not add sugar to it. And limit the number of strawberries you put on. You can still have this tasty and in season treat if you are on a different diet!
Strawberry Shortcake Biscuits
The biscuit dough is quite crumbly, which is by intention. As long as it can hold together when you pat it into a rectangle, there is enough moisture in it.
When you cut the biscuits, cut them as close together as you can, with as little dough left behind on the cutting board as possible. Yes, you can roll the scraps up and cut out another couple of circles, but the more you handle the dough the less tender it becomes, so try and get as many biscuits out of the original rectangle as possible.
The tops of the biscuits are brushed with a bit more half and half or milk, and sprinkled with sugar before they go into the oven, resulting in a beautifully browned and slightly crunchy top. If you can find coarse or demerara sugar, use that. The raw sugar you see in the market is perfect.
Make biscuits with some height to them, as you will be cutting them horizontally and then filling them with the strawberries and cream.
- 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
- 1 1/4 cups plus 2 tablespoons sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
- 2 cups heavy cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.
- 4 cups fresh strawberries, hulled and quartered
- 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 1/2 cup plus 2 Tbsp. granulated sugar, divided
- 4 cups all-purpose flour, plus more for work surface and kneading
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 1 1/4 cups cold unsalted butter, cut into small pieces
- 1 1/2 cups whole buttermilk
- 2 cups plus 2 Tbsp. cold heavy cream, divided
- 1 tablespoon sanding sugar (or coarse sugar)
- 1/2 cup powdered sugar
- 1 vanilla bean pod, split
Stir together strawberries, lemon zest, lemon juice, and 1⁄2 cup of the granulated sugar in a medium bowl. Cover refrigerate at least 30 minutes or up to 1 hour.
Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar in a large bowl. Cut in butter with a pastry blender (or use fingertips) until mixture resembles peas. Add buttermilk, and stir gently with a spatula or wooden spoon until well combined and shaggy. Turn out dough onto a lightly floured surface, and knead gently until dough just comes together, 2 to 3 times. Pat dough with lightly floured palms to 1 1⁄2-inch thickness (do not use a rolling pin). Cut out biscuits using a 2 1⁄2-inch round cutter, gathering and patting scraps once more to make 12 biscuits.
Place biscuits about 2 inches apart on a parchment paper-lined baking sheet. Refrigerate 30 minutes. Brush tops of biscuits with 2 tablespoons of the heavy cream sprinkle with sanding sugar. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on baking sheet 10 minutes.
Place powdered sugar in bowl of an electric stand mixer fitted with whisk attachment. Scrape vanilla bean seeds into powdered sugar add remaining 2 cups heavy cream. Beat on medium speed until soft peaks form, 4 to 5 minutes. Split biscuits place on plates or a large platter. Spoon strawberry mixture onto bottom halves of biscuits. Dollop with whipped cream cover with biscuit tops.