Strawberry Shortcake – a delicious recipe with strawberries, sugar, heavy cream, vanilla, sugar, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Hull and slice: 4 cups strawberries (about two 1-pint baskets).
2
Stir in: 1/4 cup sugar.
3
Puree one quarter of the strawberry mixture.
4
Stir the puree back into the sliced strawberries and let sit for 15 minutes.
5
Combine in a bowl: 1 cup heavy cream, 1/2 teaspoon vanilla extract, 1 tablespoon sugar, or to taste.
6
Whip together, until the cream just holds a soft shape.
7
Slice in half: 6 baked 2-inch Cream Biscuits (page 275).
8
Place the biscuit bottoms on serving plates.
9
Over each biscuit, spoon strawberries and a dollop of the flavored whipped cream.
10
Top with the other biscuit half and dust with: Powdered sugar (optional).
11
Serve immediately.
12
For the strawberries, substitute any berries in season, in any combination.
836
kcal
Calories
75
g
Fat
35
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups strawberries (about two 1-pint baskets), 1/4 cup sugar, 1 cup heavy cream, 1/2 teaspoon vanilla extract, and more.
Yes, 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.
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