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Strawberry Shortcake

Updated: Sep 29, 2018

What better to celebrate Spring, then baking a simple strawberry shortcake?

Total Time:         Prep:               Inactive:          Cook: 1 hr 10 min          20 min              30 min                 20 min

Yield:                    Level: 6 servings            Intermediate


1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream

Whipped Cream:

1 1/2 cups heavy cream, chilled 3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon freshly grated lemon zest


Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Recipe courtesy of Mary Nolan on


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