Best 2 My Favorite Strawberry Shortcake Recipes

Indulge in the delightful flavors of summer with our tantalizing Strawberry Shortcake recipes. From the classic biscuit-style shortcake to a refreshing no-bake version, our collection offers a delightful array of options to satisfy your sweet cravings. Dive into the timeless combination of juicy strawberries and fluffy biscuits, complemented by a luscious whipped cream or creamy filling. Discover the magic of a quick and easy shortcake made with store-bought angel food cake, or relish the simplicity of a rustic shortcake featuring a homemade oat-based crust. Elevate your dessert game with our elegant shortcake trifles, parfait-style creations that showcase layers of berries, cake, and whipped cream. And for a unique twist, try our delectable strawberry shortcake cupcakes, topped with a swirl of whipped cream for a touch of whimsy. Each recipe promises an explosion of flavors and textures, making our Strawberry Shortcake collection the perfect choice for any occasion.

Here are our top 2 tried and tested recipes!

STRAWBERRY SHORTCAKE

Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

MY FAVORITE STRAWBERRY SHORTCAKE

My Favorite Strawberry Shortcake image

Looking for a new favorite? We've got the shortcake for you! The lightly sweet cake showcases the fresh berries just perfectly. Prepare to fall in love.

Provided by Sherry Wilkins

Categories Other Desserts

Time 35m

Number Of Ingredients 18

Ingredients

STRAWBERRIES:
4 c strawberries, sliced
1/3 c sugar
GLAZE:
1/2 c sugar
2 Tbsp cornstarch
1 c lemon-lime soda pop (such as sprite or 7up)
1 Tbsp lemon juice
1 1/2 oz strawberry gelatin (1/2 of a 3 ounce package)
SHORTCAKES:
2 c all purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
1 stick butter
3/4 c half and half
TOPPING
whipped cream or whipped topping (optional)

Steps:

1. Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
2. For Glaze: In a medium saucepan, whisk together sugar, cornstarch and lemon-lime soda pop. Over medium high heat, bring to a boil. Boil 1 minute or until slightly thickened. Romove from heat and add lemon juice and strawberry gelatin. Set aside to cool.
3. For Shortcake: Preheat oven to 425 degrees and set rack to middle position. Cut butter into pieces. Mix the flour, baking powder, salt and sugar. Using either a pastry cutter or food processor cut butter into flour mixture until it resembles course meal. With a fork, stir in the half and half, just until the dough is moist. Let stand for 1 minute. Lightly flour a workstation and turn the dough onto it. Fold the dough over on itself 2-3 times, until it is holding together and less sticky. Gently pat the dough into a 6"x12" rectangle. Using a pizza cutter, cut the dough into 8 pieces. Transfer to a buttered foil-lined baking sheet. Optional step is to brush tops with milk and sprinkle with sugar. Bake 10-12 minutes until golden brown.
4. Assembly: Split each biscuit horizontally with a serrated knife. Spoon strawberries onto both halves. Spoon glaze over berries. Place dollop of whipped topping on top of glaze. Serve.
5. Tips: All items can be stored in fridge separately until ready to serve. To spoon the glaze on top of berries after it has been refrigerated, just microwave for a minute or two to make it come back to a more liquid state. I like to bake extra shortcakes and store them in the freezer for later use. You can use fresh or frozen berries. I buy local berries when they are in season, cap them, dry them, lay them in a single layer on a baking sheet freeze then put in a ziplock bag.

Tips:

Use fresh, ripe strawberries for the best flavor.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
Be sure to chill the dough for at least 30 minutes before rolling it out.
When rolling out the dough, use a light touch so that you don't overwork it.
Bake the shortcakes until they are golden brown and cooked through.
Let the shortcakes cool completely before assembling the strawberry shortcake.
For a richer flavor, use homemade whipped cream.
Garnish the strawberry shortcake with fresh mint or basil.

Conclusion:

Strawberry shortcake is a classic summer dessert that is perfect for any occasion. It is simple to make and can be customized to your liking. With its sweet, juicy strawberries, fluffy biscuits, and creamy whipped cream, strawberry shortcake is a surefire hit. So next time you are looking for a delicious and easy dessert, give this recipe a try. You won't be disappointed!