This Homemade Strawberry Shortcake is Fresh, Delicious, and Great for a Summer Treat!
Homemade strawberry shortcake as a kid consisted of sliced strawberries, fat free cool whip and angel food cake. Which were all absolutely wonderful at the time. Now that I am an “adult” I decided to make it a bit more sophisticated. I use the term “adult” very loosely.
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The best part of this homemade strawberry shortcake recipe is the shortcake. Well, and the fresh whipped cream. Oh, and those sweet, juicy strawberries. Ok, this recipe is just awesome all around. But that shortcake really makes the dessert. Akin to a sweetened biscuit, the shortcake is relatively easy to make. Sweetened biscuit may not be the technical description, but it’s the best way I can find to describe it. All you really need to know is it’s amazingly delicious. Whether served with strawberries and whipped cream or not. But come on, how can you say not to strawberries and whipped cream?
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And to top it off, none of this is hard. And it’s one of the best desserts I make. Light, but rich and delicious at the same time, it’s the perfect summer treat. Or winter. Or fall. Or spring. It’s really great any time, but I love to make it in the late spring/early summer when strawberries are coming into season.
We start by making the shortcake. Heat the oven to 400 degrees and combine all dry ingredients in a bowl. In a separate bowl, add the vanilla to the cream and stir. Then add the vanilla and cream mixture to the dry ingredients to create a dough-like mixture.
Grease a 9″ pan with shortening, butter, or nonstick spray. Spread the mixture into the greased pan. Bake for 18-20 minutes, until golden brown. Let cool.
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To make the strawberries we add 1/8 a cup of sugar to 2 cups of sliced strawberries and let them sit for 30 minutes. This allows the strawberries to macerate, or break down and release their juices. The longer they sit, the juicier they will become. I don’t like them too juicy for this recipe, so I leave it at 30 minutes.
And now for the whipped cream….mmmm that light, fluffy, sweetened goodness. Whip the cream until frothy, then add the sugar, a tablespoon at a time, until peaks begin to form. Add the vanilla and lemon zest and continue whipping until soft peaks form. Be careful not to over whip or it will become watery.
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Place a piece of shortcake on a plate, spoon some strawberries on and top it off with a dollop or two of whipped cream. Or three or four dollops – it’s totally up to you. My opinion? Cover it with whipped cram. There aren’t too many things in this world better than fresh whipped cream. Just sayin. There, you’ve got yourself a pretty mean homemade strawberry shortcake. Tell me it’s not awesome.
- 2 cups flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups heavy whipping cream
- 1/2 tsp. vanilla
- 1/8 cup sugar
- 2 cups sliced fresh strawberries
- 1 1/2 cups heavy whipping cream
- 3 tbsp. sugar
- 1 1/2 tsp. vanilla
- 1 tsp. lemon zest
Heat oven to 400 degrees.
Combine all dry ingredients.
Add vanilla to cream and mix in a separate bowl.
Add cream mixture to dry ingredients and mix into a dough.
Grease a 9" pan with non-stick cooking spray.
Spread dough into greased pan.
Bake for 18-20 minutes, until golden brown.
Mix sugar and sliced strawberries in a bowl
Let sit for 30 minutes.
Whip the whipping cream until frothy.
Add sugar, a tbsp. at a time, until peaks begin to form.
Add vanilla and lemon zest and whip until soft peaks form. Be careful not to over whip or it will become watery.
Love this homemade strawberry shortcake? Want some more dessert ideas? Check out these great recipes: