Scrumptious Strawberry Shortcake Recipe

Name: Scrumptious Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Bleached Flour; 1/2 teaspoons Salt; 1 Tablespoon Baking Powder; ½ Tablespoons Sugar (3 For Biscuits, 2 For Sprinkling, 6 For Berries, 1 For Cream); 1 stick (8 Tablespoons) Frozen Butter; 1 whole Egg, Beaten; 1/2 cups Cold Half-and-Half; 1 package (16 Ounces) Strawberries, Thawed And Crushed; 12 ounces, weight Fresh Strawberries, Rinsed, Hulled, And Sliced; 1 cup Chilled Heavy Cream; 1 teaspoon Vanilla Extract

Servings: persons

2 cups All-purpose Bleached Flour
1/2 teaspoons Salt
1 Tablespoon Baking Powder
½ Tablespoons Sugar (3 For Biscuits, 2 For Sprinkling, 6 For Berries, 1 For Cream)
1 stick (8 Tablespoons) Frozen Butter
1 whole Egg, Beaten
1/2 cups Cold Half-and-Half
1 package (16 Ounces) Strawberries, Thawed And Crushed
12 ounces, weight Fresh Strawberries, Rinsed, Hulled, And Sliced
1 cup Chilled Heavy Cream
1 teaspoon Vanilla Extract

1
Adjust oven rack to lower-middle position; heat oven to 425 degrees. Mix flour, salt, baking powder and 3 tablespoons sugar in a medium bowl. Grate frozen butter on the coarse holes of a box grater into dry ingredients; toss to coat.
2
Mix egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball.
3
Turn dough onto work surface; press into a 7 1/2- by 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a baking sheet. Sprinkle dough tops with 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Cool 5 minutes.
4
Mix frozen and fresh berries with 6 tablespoons sugar in a bowl.
5
Beat cream to soft peaks, gradually adding 1 tablespoon of sugar then vanilla.
6
Split each cake. Spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups All-purpose Bleached Flour, 1/2 teaspoons Salt, 1 Tablespoon Baking Powder, ½ Tablespoons Sugar (3 For Biscuits, 2 For Sprinkling, 6 For Berries, 1 For Cream), and more.

Yes, Scrumptious Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scrumptious Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions