Best Strawberry Shortcake – Quick, Fresh & Delicious
An amazing strawberry shortcake recipe that’s perfect for summer celebrations. In under an hour, you can have this beautiful, biscuit-style cake layered with sweet strawberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Shortcake:
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/2 cup shortening
- 1/3 cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
Toppings/Filling:
- 2 pounds strawberries, divided
- 1/3 cup granulated sugar
- 4 tablespoons butter or margarine, softened
- 2 cups heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
1. Preheat oven to 450°F. Butter or spray a 9-inch round cake pan.
2. Remove 6–8 nice-looking berries and set aside for garnish. Wash and hull the remaining strawberries. Cut into fourths and sprinkle with 1/3 cup sugar. Mash slightly and let macerate.
3. In a mixing bowl, beat heavy cream with powdered sugar until medium-soft peaks form. Set aside.
4. In another bowl, combine 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt. Beat with mixer on medium until a soft dough forms.
5. Spread dough evenly into the prepared pan and bake for 15 minutes, or until golden on top.
6. Remove from oven and invert onto a plate. Let cool for 15 minutes. Carefully split warm shortcake horizontally using a bread knife or plain dental floss.
7. Spread softened butter on both cut sides of the cake.
8. Spoon the macerated strawberries over the bottom half of the cake. Spread half of the whipped cream on top.
9. Place the second cake half on top and spread remaining whipped cream across the top.
10. Garnish with reserved whole or halved strawberries. Serve and enjoy.
Notes
Use whole milk for best texture, and zest your lemon before juicing. Choose ripe, plump strawberries for the best presentation and flavor. Whipped cream can be replaced with Cool Whip if preferred.
Find it online: https://cookingwithramsay.com/best-strawberry-shortcake/