Homemade Strawberry Shortcake – A Classic Summertime Recipe

When you think of spring or summertime desserts, you probably think of Strawberry Shortcake.

Who can resist fresh picked strawberries piled on top of a piece of shortcake, topped with a creamy layer of whipped cream?

But when you think of shortcake, what do you think of?

Do you think of those round spongy cakes that you find in the grocery store? Although those are nice and convenient to use when making strawberry shortcake they are more like a sponge cake rather than a shortcake.

True shortcake is made from biscuit dough that has been sweetened. You can bake them in traditional drop biscuits style, in a muffin tin, or in a baking dish.

I prefer to bake them in an 8 x 8 baking dish, as I like the shortcake to come out soft and not have a crusty exterior. However, that is just personal preference. Feel free to drop them on a baking sheet or if you like a more uniform shape, bake them in a muffin tin.

If you use fresh picked strawberries, you can skip the sugar. They have so much sweet flavor naturally that you won’t need extra sweetness.

However, if you are stuck buying strawberries from the grocery store, the additional sugar might be preferred.

And for the best flavor, serve the shortcake warm. The contrast of the warm cake with cold strawberries and whipped cream is delicious!

You are going to want to save this recipe.  It is the absolute best strawberry shortcake that we have ever had!

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*Strawberry Shortcake printable recipe is located at the bottom of the article

Strawberry Shortcake Recipe

servings: 9

INGREDIENTS:

1/2 cup butter, room temperature

1 cup granulated sugar

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

16 ounces strawberries, hulled and sliced

4 teaspoons sugar (optional)

Whipped cream or milk (optional)

INSTRUCTIONS:

Preheat the oven to 350 degrees F and lightly grease an 8×8 pan.

Using a hand mixer cream the butter and sugar until the mixture is light and fluffy.

Add the buttermilk, eggs (one at a time) and vanilla, mix well.

In a medium size bowl add flour, salt and baking powder. Mix with a whisk until there are no dry clumps.

Slowly add dry mixture to wet mixture and mix until incorporated.

Pour into prepared baking dish and bake for 25-30 minutes for the 8×8 pan or until a toothpick inserted in the center comes out clean.

While the shortcake is baking sprinkle hulled and sliced strawberries with the sugar. Refrigerate until ready to use.

When the shortcake comes out of the oven, let it cool for 5 minutes. Slice and serve in individual bowls, topped with the strawberries and whipped cream or milk (optional).

Enjoy!

Mary and Jim

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