Classic Strawberry Shortcake

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For the Strawberry Mixture:

  • 1 qt. strawberries: washed, hulled, and sliced
  • 2 T. sugar
  • Zest of ½ of lemon or 2 limes (optional)

For the Shortcakes: 

  • 2 c. flour
  • 45 Tbsp. sugar
  • 3 t. baking powder
  • 1 t. salt
  • c. shortening
  • ½ c. milk
  • ¼ c. half and half
  • Turbinado or raw sugar – optional

For the Whipped Cream: 

  • 1 ½ c. heavy whipping cream – very cold
  • ½ c. confectioners sugar – sifted to remove lumps
  • 1 tbsp. vanilla


Wash, hull, and slice 6 large strawberries. Use your hands or a fork to smash them into a chunky pulp / jam consistency. Add sugar and lemon zest. This will create a thicker sauce without needing to cook. Wash the rest of the strawberries, and slice to your likeness to dress the shortcakes. Allow the strawberries to macerate on the counter while you prepare the rest of the recipe.


Preheat the oven to 450.


In a mixing bowl, whisk to combine flour, sugar, salt and baking powder. Add in shortening and cut in with your hands and/or a large fork until a crumb forms.


Add milk and half and half into the dry ingredients, stirring gently until a dough forms with a clumpy consistency, similar to pancake batter.


Drop large spoonfuls onto a cookie sheet. Brush with half and half if you want a golden crust and sprinkle with turbinado sugar or raw sugar.


Bake for 10 – 12 minutes or until golden brown.


While the cakes cool, make your own whipped cream. Using a chilled mixing bowl, and very cold cream. Mix heavy whipping cream, confectioners sugar, salt, and vanilla for 3-5 minutes or until whipped cream forms.


Slice cakes in half, spread a layer of whipped cream, pile on strawberries, and cap with the top slice and repeat with a generous dollop of whipped cream and strawberries.