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Strawberry Shortcake

Strawberry Shortcake

One of our very favorite summer time desserts is strawberry shortcake. Every May I get a bunch of strawberries from the farm, and those make the BEST desserts. Even store strawberries make pretty good shortcake though when the farm berries aren’t in season.

I have a couple different strawberry shortcake recipes I like to make. One has a delicious cornmeal cake base, which I love. I also like the momofuku recipe that uses more of a sugar cookie as the base, although it is really sweet. This recipe is the one I make the most though. It has a more traditional shortcake base and is quick and simple to make.

I think a key to this recipe is to sprinkle the top of the cake with sugar, or better yet with large sanding sugar if you have any. It gives a little extra sweetness and crunch which makes this dessert great.

I almost always make my own whipped cream because it takes 5 minutes and is so yummy. You can use canned or cool whip or whatever you like though. I typically don’t measure the sugar in the strawberry topping. Sometimes strawberries can be quite sweet and other times not as much, so I just go by taste.

For a different take on strawberry shortcake, try these strawberry shortcake cookies!

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Strawberry Shortcake

flaky shortcake topped with strawberries, syrup, and fresh whipped cream
Course Dessert
Keyword Dessert
Prep Time 1 hour
Cook Time 20 minutes
Servings 6 servings

Ingredients

For the strawberry topping:

  • 1 1/2 lbs strawberries stemmed and quartered
  • sugar I typically use a few tbsps but adjust for the sweetness of the fruit
  • 1/2 lemon squeezed

For the shortcake:

  • 2 tbsp sugar
  • 2 cups AP flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups heavy cream
  • sanding sugar for the top

For the whipped cream:

  • 1 1/2 cups heavy cream
  • 3 tbsp powdered sugar
  • 1 1/2 tsp vanilla extract

Instructions

Make the strawberry topping:

  • Mix the strawberries and sugar to taste with the lemon juice and mix well. Allow to rest in the fridge for 2 or more hours to allow the fruit to macerate and the syrup to form.

Make the shortcake:

  • Whisk the flour, baking powder, baking soda, 2 tbsp sugar, and salt in a medium bowl. Add the cream and toss with a fork until just barely combined.
  • Spray an 8×8 baking pan with baking spray and pour in the batter. Top with sprinkled sugar and bake at 400 for about 15-20 minutes until golden brown.
  • Cool on a rack.

Make the whipped cream:

  • Add the cream, sugar and vanilla to a stand mixer with whisk, or whisk by hand. Whisk until you have soft peaks.

To serve:

  • Cut cake into 6 squares. Cut each square horizontally and fill with strawberries and syrup and cream and top with the top of the cake.
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