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Super Strawberry Shortcake

"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries. -Renee Bisch, Wellesley, Ontario
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    8 servings


  • 4 cups fresh strawberries, sliced
  • 2 tablespoons sugar
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg, lightly beaten
  • 3/4 cup sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release.
  • For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened.
  • On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely.
  • In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
  • Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.
Nutrition Facts
1 slice: 368 calories, 22g fat (13g saturated fat), 78mg cholesterol, 358mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 6g protein.
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  • cindiak
    Jun 8, 2018

    This is my "go to" recipe for strawberry shortcake. Most of the time I bake up the shortcake in individual portions to make it easier to serve.

  • BoiseNoise
    Jun 18, 2014

    By far my favorite strawberry shortcake recipe. I have used it regularly ever since its original publication in '96 . . . eight years now! However, I do usually bake and serve it in individual biscuit-sized portions.