Strawberry Shortcake

Strawberry Shortcake

Contributor: Rebecca Clyde

Strawberry Shortcake is a classic all-American dessert and our recipe will become a star at all your summer parties.

  • Author: Rebecca Clyde
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


  • 1 lb. strawberries, hulled and sliced
  • 1/4 cup + 2 Tbsp. granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup shortening
  • 1/2 cup milk
  • 1 large egg
  • 2 and 1/2 tsp. vanilla extract
  • 1 pint heavy whipping cream
  • 2 Tbsp. powdered sugar
  • 2 tsp. vanilla extract


  1. First, mix together sliced strawberries, 2 tablespoons of sugar, and lemon juice. Let stand for at least 30 minutes before serving. If making further in advance, cover and refrigerate.
  2. Preheat oven to 400°F.
  3. Mix flour, 1/4 cup of sugar, baking powder, and salt in a large mixing bowl.
  4. Grab two knives or a pastry blender to cut shortening into dry ingredients. Add shortening to dry ingredients, and cut through shortening to distribute it through the flour mixture. Once completed, shortening should be in pea-sized balls and distributed throughout flour mixture. There may be some excess flour, and that’s fine.
  5. In a separate bowl, add milk, egg, and 1/2 teaspoon of vanilla. Mix until combined. Add to dry ingredients. Mix together with a fork until just barely incorporated (do not overmix).
  6. Divide dough into 12 equal sized balls and place each on a greased cookie sheet. You can lightly pat down the top of each ball for a flat top if desired.
  7. Bake for 15-20 minutes, or until tops are golden brown.
  8. While the cakes cool, make your whipped cream. Pour heavy cream into large mixing bowl, then add powdered sugar and 2 teaspoons of vanilla.
  9. Beat cream with a hand mixer on medium-high speed. Beat until medium-stiff peaks form. This should take a couple minutes. Serve or refrigerate immediately.
  10. To assemble shortcakes, slice each shortcake in half, so there’s a top and bottom. Place the bottom half on a serving plate. Top with ¼ cup berries then a dollop (about a tablespoon) of whipped cream.
  11. Place top of shortcake over whipped cream. Add remaining berries and cream to each plate if desired. Serve immediately.