4-Ingredient Strawberry Shortcake

Four ingredient strawberry shortcake recipe

The Spruce / Cara Cormack

Prep: 12 mins
Cook: 22 mins
Cooling Time: 15 mins
Total: 49 mins
Serving: 1 Slice
Yield: 8 Slices
Nutrition Facts (per serving)
3746 Calories
261g Fat
324g Carbs
43g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 3746
% Daily Value*
Total Fat 261g 335%
Saturated Fat 165g 824%
Cholesterol 807mg 269%
Sodium 2438mg 106%
Total Carbohydrate 324g 118%
Dietary Fiber 19g 67%
Total Sugars 167g
Protein 43g
Vitamin C 404mg 2,022%
Calcium 1215mg 93%
Iron 12mg 68%
Potassium 1954mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


This dessert has only four ingredients, requires minimal baking skills and less than an hour of your time. The cleanup is also a snap. The shortcake is crunchy and not too sweet. The berries are tangy and juicy and the cream is pillowy and rich. It’s a great dessert for summer, when strawberries are ripe and in season, and a great way to satisfy your sweet tooth without much effort.

4:06

Easiest Summer Shortcake

Ingredients

  • 1 1/2 pounds strawberries

  • 1/2 cup plus 1 tablespoon sugar, divided

  • 1 1/2 cups self-rising flour

  • 3 cups whipping cream, divided

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for strawberry shortcake
    The Spruce / Cara Cormack
  2. Remove the green tops from the strawberries. Cut berries into 1/4 inch slices.

    Remove green tops
    The Spruce / Cara Cormack
  3. Place sliced berries in a bowl and stir in 1/4 cup of the sugar. Allow to rest at room temperature and become juicy, stirring every so often, while you make the cake and cream.

    Place sliced berries in a bowl
    The Spruce / Cara Cormack
  4. Place flour into a medium bowl. Add 1 cup plus 1 tablespoon of the cream and 3 tablespoons of the sugar and stir just until it just barely comes together into a dough.

    Place flour in bowl
    The Spruce / Cara Cormack
  5. Turn it out into a pie plate and push the dough up the sides. This will keep the short cake relatively flat.

    4 ingredient strawberry shortcake
    The Spruce / Cara Cormack

  6. Place shortcake into pre-heated oven and bake until golden brown and firm, about 22 minutes. Remove from oven, and let cool for 15 minutes.

    Shortcake
    The Spruce / Cara Cormack
  7. While the shortcake bakes, place 2 cups cream and remaining 2 tablespoons sugar into a bowl and whisk together until the cream makes soft peaks.

    Whipped cream
    The Spruce / Cara Cormack
  8. To assemble, flip the shortcake onto a serving plate. Slice in half horizontally. Pile on 2/3 of the macerated berries and half of the whipped cream. Top with the second layer of cake. Finish with the remaining berries and whipped cream.

    Strawberry shortcake
    The Spruce / Cara Cormack
  9. Slice and enjoy.

    Strawberry shortcake
    The Spruce / Cara Cormack

Variations

  • Plenty of things can be added to this very simple cake to personalize it. Grated lemon zest is wonderful in the cake, and lemon juice can tenderize the crumb of the cake and sharpens the flavor of the berries.
  • A teaspoon of vanilla extract, if you have it, is nice in the whipped cream. So is a teaspoon of orange liqueur.

Tips

  • If you don't have self-rising flour on hand, you can make it using a few simple ingredients.
  • The shortcake can be cooked in advance and frozen and so can the macerated berries. It's wonderful to have on hand when an unexpected craving, or guest, arrives. When you're ready to serve, simply thaw the cake and berries in the fridge, make the whipped cream, and assemble.