Classic Strawberry Shortcake Recipe

Classic Strawberry Shortcake Recipe
Driscoll's
Ratings (11)
  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
659 Calories
57g Fat
37g Carbs
5g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 659
% Daily Value*
Total Fat 57g 72%
Saturated Fat 35g 175%
Cholesterol 164mg 55%
Sodium 550mg 24%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 9%
Protein 5g
Calcium 217mg 17%
*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.)

Strawberry shortcake is certainly one of the "official" desserts of summer, and while it looks gorgeous and impressive, it's quite easy to make. 

You can prepare all the components the day before and assemble just before serving.

This recipe comes from Driscoll's Berries, folks who know their berries!

Ingredients

  • Shortcakes:
  • 10 tablespoons butter (chilled, unsalted, and cut into small pieces plus more for pans)
  • 3 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups heavy cream
  • Filling:
  • 1/4 cup sugar
  • 1 1/2 packages (16 ounces each) strawberries (hulled and quartered)
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Steps to Make It

Make the Shortcakes

  1. Preheat oven to 375°F. Generously butter 3 (8-inch) round cake pans. Set aside.

  2. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor or large bowl. Add butter and pulse in food processor or cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add the 1 3/4 cups heavy cream and pulse in food processor (stirring with a fork several times to help distribute cream) or stir into bowl with a fork until just moistened (do not overmix).

  3. Gather dough into a large ball (if using a food processor, first transfer mixture into a large bowl) and gently knead on a lightly floured surface, just until smooth (about 5 turns).

  4. Divide dough into 3 equal portions and with hands, press each piece of dough into a prepared cake pan, spreading to edges and making as smooth as possible.

  5. Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack then turn out to cool completely on wire rack.

Make the Filling

  1. Combine the 2 cups heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating just until stiff peaks form. Keep refrigerated until ready to use

Assemble the Shortcakes

  1. To serve, place first cake layer on serving plate and top with about 1/3 quartered strawberries in a single layer. Top with about 1/3 whipped cream and spread until even. Top with second cake layer and repeat with 1/3 quartered strawberries and 1/3 whipped cream. Top with final cake layer and spread remaining whipped cream in an even layer, leaving an approximately 1-inch border around. Top with remaining quartered strawberries in a mound. Serve immediately.