Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!
Do you enjoy strawberry shortcake? We sure do! I grew up eating strawberry shortcake on those little “spongy” cakes/things my Mom would buy at in the produce section at the grocery store around Easter time each year.
This recipe is a great way to make homemade shortcakes that are filled to bursting with fresh sliced strawberries, and lots of homemade whipped cream. Fresh strawberries seem to be available in our grocery stores year round, and are best for this recipe!
I actually prefer them made this way rather than using “spongy” cakes from the stores, as those spongy ones can get “soggy”.
These slightly sweetened shortcakes are biscuit-like, and can hold their own with the strawberries and whipped cream. HOORAY!
Here’s how to make simple strawberry shortcake in about half an hour. It’s really easy, and I think you will love this yummy dessert!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Strawberries
Rinse the strawberries well, then remove the stem and core. Cut the strawberries into thin slices (top to bottom), and place them into a medium-sized bowl.
Add a tiny bit of water and granulated sugar, and stir gently, to combine, until the sugar dissolves.
Let the strawberries chill in the refrigerator for 30 minutes. Do this to save time… they can chill at the same time you’re preparing and baking the shortcakes.
This process is called “macerating” the strawberries, which sweetens the strawberries slightly and allows some of the juices to be extracted.
Make The Shortcakes
Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add chunks of VERY COLD butter to the bowl, and cut the butter in, using a pastry blender or two forks.
Cut the cold butter into the flour mixture until it becomes approximately the size of peas. Set the bowl aside.
In a separate bowl, beat sour cream, milk, an egg and vanilla extract until fully combined, and smooth.
Once combined, pour this mixture into the bowl with the flour mixture, and stir until all the ingredients have been incorporated.
Stir only until the ingredients are well combined. Yes… this will be a very thick, sticky dough!
Onto The Baking Sheet They Go
Place a sheet of parchment paper on a baking sheet. Spoon generous ¼ cup portions of the dough onto the parchment paper, dividing the dough evenly into 4 portions. *The 4 shortcakes will turn out about the size of a large biscuit once baked.
Resist the urge to flatten the dough, but keep it in a nice, round mound. Leave a couple inches of space between each shortcake, as they will spread slightly while baking. Sprinkle the top of each shortcake lightly with sugar, if desired.
Ready, Set, Bake!
Bake on the middle rack of a preheated 400°F. oven for between 14-16 minutes. When done, the shortcakes should be golden brown on top, and a toothpick inserted into the top/middle should come out clean.
Transfer the shortcakes to a wire rack to cool completely, before slicing and assembling the simple strawberry shortcake.
Make The Whipped Cream Before Serving
When the shortcakes have cooled to room temperature (and you’re ready to serve), make the whipped cream. It will only take 2-3 minutes.
TIP: I recommend putting the BOWL and BEATERS in the freezer BEFORE starting this shortcake recipe. The really cold bowl and beaters will help the cream to whip faster!
NOTE: I use homemade whipped cream, but you can use aerosol whipped cream, if that is more convenient for you.
Use an electric mixer (set on Medium-High) to beat cold, heavy whipping cream, powdered sugar, and vanilla until stiff peaks appear. Stiff peaks will hold their shape well if you lift the cream with the back of a spoon.
Serve The Simple Strawberry Shortcake
To serve, slice each shortcake in half horizontally and place on plate. Spoon the chilled strawberry slices on top of the bottom half of the shortcake, dividing evenly between all 4 shortcakes (about half a cup per shortcake).
Garnish And Serve Simple Strawberry Shortcake
Spoon, spray or pipe (using a pastry bag) the whipped cream on top of the strawberries, to cover. Be generous with that whipped cream… yum!
Place the top piece of the shortcake on top of the whipped cream, cut side down. Lightly dust the shortcake with sifted powdered sugar, then garnish with a fresh mint leaf, if desired.
If you end up with any remaining strawberries left over, place them on the plate with the shortcake. Serve the simple strawberry shortcake immediately, and dig in!
I hope you enjoy this classic strawberry dessert as much as we do! You really can’t go wrong with this delicious simple strawberry shortcake!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More DESSERT RECIPES With FRUIT?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a good variety of fruit dessert recipes for you to enjoy, including:
- Red, White and Blue Fruit Tart
- Strawberry Pie
- Blueberry Cheesecake Ice Cream
- Blackberry Pie Bars
- Lemon Bars
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Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com
↓↓ PRINTABLE RECIPE BELOW ↓↓
Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!
- 2 cups sliced strawberries stem removed, cored, thinly sliced
- 1 teaspoon water
- 1 Tablespoon granulated sugar
- ¾ cup all purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- 3 Tablespoons COLD butter cut in small chunks
- 2 Tablespoons sour cream
- 2 Tablespoons milk
- 1 large egg
- ¼ teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
- sifted powdered sugar (OPTIONAL GARNISH)
- fresh mint leaf (OPTIONAL GARNISH)
TIP: Put bowl/beaters for whipped cream in the freezer BEFORE starting prep.
Rinse strawberries; remove stem/core. Cut strawberries in thin slices (2 cups total); put in medium bowl. Add water and sugar; stir gently until sugar dissolves. Refrigerate strawberries 30 minutes.
Preheat oven to 400℉. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Add chunks of COLD butter. Cut the butter in, using a pastry blender or two forks, until it becomes the size of peas. Set bowl aside.
In separate bowl, beat sour cream, milk, egg and vanilla until smooth. Add to bowl with flour mixture. Stir until well combined into a thick, sticky dough!
Line baking sheet with parchment paper. Spoon generous ¼ cup portions of dough onto paper, dividing evenly into 4 round mounds. Leave 2" between each shortcake. Sprinkle top of each shortcake lightly with additional sugar, if desired.
Bake at 400°F. for 14-16 minutes. When done, shortcakes should be golden brown on top; toothpick inserted into top should come out clean. Transfer to wire rack; cool completely before serving.
Use electric mixer on Medium-High to beat whipping cream, powdered sugar, and vanilla until stiff peaks appear.
To serve, slice each shortcake in half horizontally; place bottom half on plate. Spoon chilled strawberries onto shortcakes (½ cup each). Spoon, spray or pipe (using pastry bag) whipped cream on top of strawberries, to cover. Add top piece of shortcake, cut side down. Lightly dust with sifted powdered sugar and garnish with mint leaf, if desired. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!
