A simple but tasty dessert that is hot regardless of the time of year. When you have friends round for dinner and everything has gone well so far. Serving Strawberry Shortcake as a dessert quite literally finishes the meal with style. This is a dessert that my grandchildren love to help make and each one is unique!! Following the cooking instructions, you will end up with perfectly soft and texture full shortcake. I normally use whipped cream but you can use double cream and whip it until it maintains soft peaks. This is one of my favourite desserts especially as I don’t normally have one.

When making Strawberry Shortcake, I often use a pastry cutter to cut individual size portions and make them into smaller towers.

Strawberry Shortcake

One of those desserts that always brings a smile to peoples faces.

4.90 from 48 votes

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Course: Dessert

Cuisine: American

Keyword: Dairy, Dessert, Fruit, Strawberry, Strawberry Shortcake

Cook Time: 20

Total Time: 20

Servings: slices

Calories: 401kcal

Ingredients

4 cups strawberries hulled/1/2ed
280 g sugar
500 ml all-purpose flour
45 ml baking powder
1/2 tsp Salt
125 ml butter unsalted
250 ml milk
1/2 tsp vanilla extract 2 ml
whipped cream

Instructions

Toss the strawberries with 1 cup (250 g) sugar in a bowl and refrigerate for at least 1 hour.
4 cups strawberries, 280 g sugar
In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
500 ml all-purpose flour, 45 ml baking powder, 1/2 tsp Salt
Blend in the butter.
125 ml butter
Add the milk and vanilla and mix well. Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
250 ml milk, 1/2 tsp vanilla extract
Bake in a preheated 450F (230C) oven for 12 to 15 minutes, until golden brown.
Remove from the oven and cool.
Place one cake upside-down on a serving platter and top with half the strawberries.
Top with the remaining cake layer and the rest of the strawberries.
Serve garnished with whipped cream.
whipped cream