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Strawberry shortcake piled with strawberries

Classic Strawberry Shortcake Recipe

  • Prep Time
    Prep Time: 30 minutes
  • Cook Time
    Cook Time: 25 minutes
  • Serves
    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 sugar
  • 1 Tbsp. baking powder
  • 1 Tsp. baking soda
  • 1/4 Tsp. salt
  • 1 3/4 Cups heavy cream
  • Preheat oven to 375°F. Generously butter 3 (8-inch) round cake pans. Set aside.
  • Combine flour, sugar, baking powder, baking soda and salt in bowl of a food processor or large bowl. Add butter and pulse in food processor or cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add heavy cream and pulse in food processor (stirring with a fork several times to help distribute cream) or stir into bowl with a fork until just moistened (do not over mix).
  • Gather dough into a large ball (if using food processor, first transfer mixture into large bowl) and gently knead on a lightly floured surface, just until smooth (about 5 turns).
  • Divide dough into 3 equal portions and with hands, press each piece of dough into a prepared cake pan, spreading to edges and making as smooth as possible.
  • Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack then turn out to cool completely on wire rack.
  • Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating just until stiff peaks form. Keep refrigerated until ready to use
  • To serve, place first cake layer on serving plate and top with about 1/3 quartered strawberries in a single layer. Top with about 1/3 whipped cream and spread until even. Top with second cake layer and repeat with 1/3 quartered strawberries and 1/3 whipped cream. Top with final cake layer and spread remaining whipped cream in an even layer, leaving about 1-inch border around. Top with remaining quartered strawberries in a mound. Serve immediately.
  • For more Strawberry Shortcake recipes, click here!
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