Beautiful strawberry shortcake is the perfect way to enjoy a warm summer day. Yes, I realize it’s almost Labor Day, but it’s still sunny and warm here in northern Utah and I am kind of dreading the fall because after the fall is the long, cold winter. Fruit desserts scream summertime and I can’t let summer go until I make a delicious strawberry shortcake—and trust me—this one will win you over! If you like strawberry desserts, then you’ll love my homemade no-churn strawberry ice cream dessert recipe!
My shortcake dough recipe contains just the right amounts of dry ingredients, mixed with heavy cream, to provide a moist, delicious texture. My recipe calls for fresh strawberries, granulated sugar, all-purpose flour, baking powder, baking soda, salt, heavy whipping cream, and whipped cream. This fruit dessert recipe is topped with juicy strawberries that have been marinating in sugar and whipped cream and they’re a total crowdpleaser! My strawberry shortcake recipe is the perfect dessert to end a hot summer night!
Ingredients in Strawberry Shortcake
Strawberries. Fresh strawberries give this dessert a fresh and light taste.
Granulated sugar. Granulated sugar sweetens up the strawberries and creates a sweet and thick syrup.
Flour. All-purpose flour works best in this dessert recipe.
Baking powder. Baking powder is a leavening agent that helps the shortcake dough rise.
Baking soda. Baking soda is a leaving agent which also helps the dough rise. It’s an essential ingredient for baking breads.
Salt. Salt brings out the flavors of the rest of the ingredients.
Heavy whipping cream. Heavy whipping cream adds a creamy taste to the shortcake.
Whipped cream. Whipped cream is added on top of the shortcake before serving.
How to make the best Strawberry Shortcake
STEP 1: Place the strawberries and 2 tablespoons granulated sugar in a bowl and cover. Refrigerate for at least 30 minutes, allowing the juices to develop.
STEP 2: Preheat your oven to 400° F. In a large bowl, mix the flour, baking powder, baking soda, the remaining 2 tablespoons of granulated sugar, and salt. Stir in the heavy cream and mix only until just combined. Pour the mixture into an ungreased 8×8-inch square baking dish and bake until the edges are golden, about 20-23 minutes.
STEP 3: Let it cool for 10 minutes. Slice into 6 pieces.
STEP 4: Use a spoon to add the strawberries and juice over each shortcake. Add whipped cream on top.
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Final Thoughts
Finally, if you make this Strawberry Shortcake, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this dessert recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Strawberry Shortcake
Equipment
Ingredients
- 1.5 lbs. strawberries stemmed and diced
- 4 tbsp granulated sugar
- 2 c all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 3/4 c heavy whipping cream
- whipped cream optional
Instructions
- Place the strawberries and 2 tablespoons granulated sugar in a bowl and cover. Refrigerate for at least 30 minutes, allowing the juices to develop.
- Preheat your oven to 400° F. In a large bowl, mix the flour, baking powder, baking soda, the remaining 2 tablespoons of granulated sugar, and salt. Stir in the heavy cream and mix only until just combined. Pour the mixture into an ungreased 8×8-inch square baking dish and bake until the edges are golden, about 20-23 minutes.
- Let it cool for 10 minutes. Slice into 6 pieces.
- Use a spoon to add the strawberries and juice over each shortcake. Add whipped cream on top.
- If you make this, don't forget to leave a comment and rating!
Nutrition (per serving)
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