• Total Time:
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Serves: 8 servings
  • 1/4 Cup sugar
  • 1 1/2 Packages (16 ounces each) Driscoll's Strawberries, hulled and quartered
  • 2 Cups heavy cream
  • 1 Tsp. vanilla extract
  • 10 Tablespoons chilled unsalted butter, cut into small pieces plus more for pans
  • 3 1/2 Cups all-purpose flour
  • 1/2 Cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 Tsp. baking soda
  • 1/4 Tsp. salt
  • 1 3/4 Cups heavy cream
  • PREHEAT oven to 375°F.

    GREASE insides of 3 (8-inch) round cake pans with butter.

    MIX flour, sugar, baking powder, baking soda, and salt in a food processor (or large bowl).

    ADD butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs.

    ADD heavy cream and pulse (or stir with a fork) just until moistened. Do not over mix.

    TRANSFER dough to a lightly floured surface.

    GATHER dough into a large ball and gently knead until smooth, about 5 turns.

    DIVIDE dough into 3 equal pieces.

    PRESS each piece of dough into a prepared cake pan. Spread dough to edges and make it as smooth as possible.

    BAKE about 25 minutes or until golden.

    COOL 5 minutes, then transfer to wire racks to cool completely.

Filling and Assembly
  • BEAT heavy cream and vanilla extract with an electric mixer until soft peaks form.

    ADD sugar while beating and continue to beat just until stiff peaks form.

    PLACE one cake layer on a serving plate.

    TOP evenly with about one third of strawberries.

    SPREAD evenly with about one third of whipped cream.

    PLACE second cake layer on top of whipped cream.

    TOP evenly with another third of strawberries and another third of whipped cream.

    PLACE final cake layer on top of whipped cream.

    SPREAD remaining whipped cream, leaving a 1-inch border around edges.

    TOP with remaining strawberries in a mound. Serve immediately.

  • For more Strawberry Shortcake recipes, click here!
Rated 5 out of 5 by from Good classic shortcake recipe This is one of the best basic shortcake recipes I've ever made.
Date published: 2016-10-25
Rated 5 out of 5 by from I have a question. Do you think this shortcake recipe could be cut in half and used in place of the cake for "Dorie Greenspan's Strawberry Mousse Shortcake"? I would like to make that awesome mousse, but I would also like to serve it on a more traditional shortcake (as opposed to the more fluffy light cake used in the recipe).
Date published: 2016-10-25
Rated 5 out of 5 by from This was perfect!!! Exactly what short cake should taste like! This was moist and soft. A little sweet but not too much. Perfect. I made the dough into smaller biscuit sized cakes and cooked them a little shorter though.
Date published: 2017-06-14
Rated 5 out of 5 by from Simple and Fast We made this last night. Came out great. I may experiment with this a bit to improve my presentation and maybe make this into individual servings rather than one large cake.
Date published: 2017-06-14
Rated 5 out of 5 by from Love it!!! First time I made a strawberry shortcake and came delicious. very simple recipe and fast. Perfect for a special occasion.
Date published: 2018-03-24
Rated 3 out of 5 by from Why do you use such ridiculous measurements Can't you put recipes in grams and ml rather than tablespoons? How much is 10 tablespoons of butter exactly?
Date published: 2017-10-13
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Serving Size:

1 slice (291.67g)

Calories 810.86
Total Fat 56.81 g
Saturated Fat 35.13 g
Cholesterol 192.29 mg
Sodium 1120.31 mg
Total Carbohydrates 69.23 g
Dietary Fiber 3.18 g
Sugar 23.34 g
Protein 8.44 g