Strawberry Shortcake Recipe

Verona Cake Stand

Verona Plate Stand

With about a month left of peak strawberry season, we're making the most of one of our favorite fruits this time of year. Whether sprinkled over cereal, enjoyed whole as a snack, or as part of a delicious dessert, there are so many ways we love to eat this yummy berry. Well, on second thought, we may be partial to them as a dessert...

Strawberry shortcake is such a delightful treat and a perfect way to punctuate a dinner party. It also doesn't hurt that this dessert is so easy to make. Strawberry shortcake is especially perfect for when you're having a group of people over for a summer time get together, with not a lot of time to spare for prep. Here's a simple and tastebud-pleasing recipe for your next  summer dinner party.

Verona Cookbook Holder

Verona Serving Bowl


For the strawberries

3 pint baskets of fresh strawberries

1/2 cup of sugar (This sugar is to toss your strawberries with to add sweetness. If your strawberries are already sweet enough for your taste/liking, you don't need to add sugar to them. If they're not sweet enough, add up to 1/2 cup to taste.)

For the shortcake

2 1/4 cups flour

2 tablespoons sugar

1/4 teaspoon salt

1/3 cup shortening

2 teaspoons baking powder

1 egg

2/3 cup milk

For the whipped cream

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon powdered sugar


1. Slice the strawberries. If extra sweetness is desired, toss them with sugar to taste, up to a half cup. 

2. Preheat oven to 425 degrees F. Grease and flour one 8 inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender or a KitchenAid flat cutter, cut in the shortening until the mixture becomes coarse crumbs. Add the beaten egg and milk. Stir until just combined.

4. Pour the batter into the round pan. Bake at 425 degrees F for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. To make the whipped cream, combine the whipping cream, vanilla extract and powdered sugar. Mix with a hand mixer or KitchenAid mixer on medium high until the cream begins to form peaks and is your desired whipped cream consistency. Be careful not to over-whip, or it will turn into butter!

6. Once the cake is partially cooled, remove it from the pan and slice in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

7. Serve on a pretty cake stand and enjoy your strawberry shortcake!

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