The Most Amazing Strawberry Shortcake

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Strawberry Shortcake is a classic dessert that is perfect for spring and summer. This 3-Layer Strawberry Dessert is not only pretty, it’s delicious!

Shortcake is a centuries-old British recipe dating back to the 1500’s. This Strawberry Shortcake recipe is absolutely perfect and can easily be turned from a 3 layer cake into individual portions. Whether you want a beautiful 3-tier cake, or individual servings, this recipe has it all. Read on to learn more about Strawberry Shortcake, or scroll directly to the recipe below.

Why do they call it shortbread?

Many people think the name comes from the height of the cake, but that’s not the case. The name “shortcake” comes from an Old English culinary definition of something made crispy by adding fat. Shortcake is a crispy, crumbly cake made with butter, hence the name.

Take a slice of strawberry shortcake out of it.

Are shortbread cookies?

In many parts of the world, the term biscuit refers to biscuits. In the United States, the term biscuit is used to describe a scone-like baked good that is crispy on the outside and soft on the inside. Shortcake is not a biscuit-like biscuit, but more similar to a scone. Shortbread is sweeter, but the preparation is very similar.

How do you prepare strawberries for strawberry shortcake?

Strawberries need to be rinsed and patted dry before using in recipes to remove any dirt, debris or chemicals. For strawberry shortcake, the strawberries need to be hulled and sliced ​​or quartered. Sugar is then added to macerate the strawberries.

What is Strawberry Hulling?

To shell strawberries, you need to remove the green leafy part of the strawberry, as well as the pale white parts around it. Using a sharp knife, cut a circle at a slight angle around the base of the leaf. Remove hulls and leaves and discard.

A slice of strawberry shortcake sits on a white plate with the rest of the cake behind it.

How can I convert this recipe into individual servings?

For single servings or any other size, the only changes you need to make to the recipe are shaping the dough and baking time for the cookies. For individual shortbread, spoon a scoop of dough (about 3 tablespoon-sized) onto a parchment-lined baking sheet, leaving about 2 inches between each dough. Reduce bake time to 15 minutes.

If you liked this recipe, you might be interested in these other wonderful desserts:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Strawberry shortcake on a white cake stand.

Strawberry Shortcake is a classic dessert that is perfect for spring and summer. This 3-Layer Strawberry Dessert is not only pretty, it’s delicious!

Preparation time 30 minute

cooking time 25 minute

total time 55 minute

raw material

shortbread

  • 4 cup all purpose flour
  • 1 1/2 cup powdered sugar
  • 2 tablespoon baking powder
  • 2 teaspoon Salt
  • 8 tablespoon cold butter cube
  • 1 cup 2% or whole milk
  • 1/2 cup heavy cream

strawberry filling

  • 2 pound strawberry Hull and Quarter
  • 1 lemon zest and juice
  • 2 tablespoon sugar

fresh cream

  • 2 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tablespoon corn starch
  • 1 teaspoon vanilla extract

instruct

  • Preheat oven to 400 degrees. Lightly grease 3 (9-inch) round cake pans.

  • In a food processor, combine the flour, powdered sugar, baking powder, and salt. Add the butter cubes and stir until the mixture resembles cornmeal. Pour in the milk and heavy cream and beat until a thick dough forms.

  • Divide dough into 3 portions. Press the bottom of the prepared pan into a flat, smooth layer.

  • Bake in the preheated oven for 20-25 minutes, until the tops start to turn golden brown. Remove from oven and cool completely on a wire rack.

  • Meanwhile, toss strawberries in a large bowl with lemon zest, lemon juice, and sugar.

  • Using a hand or stand mixer, beat the heavy cream with the powdered sugar, cornstarch, and vanilla extract until the cream forms stiff peaks.

  • Once the cake has cooled completely, add strawberries and whipped cream between each layer. Store in the refrigerator.

Calories: 412kcal | carbohydrate: 50G | protein: 5G | fat: twenty oneG | Saturated fat: 13G | cholesterol: 72mg | sodium: 388mg | Potassium: 350mg | fiber: 2G | sugar: 20G | Vitamin A: 805unit | Vitamin C: 39.6mg | calcium: 132mg | iron: 2mg