My Favorite Strawberry Shortcake

Sherry Wilkins


Berries just came back into season here a few days ago. Seems like local berries always taste sweeter than the ones that are shipped in from out of state.

For several years I looked for one Strawberry Shortcake recipe that would suit me. I finally gave up and modified several different recipes into one. This is what I finally settled on. I hope you enjoy them as much as we do.

★★★★★ 3 votes
20 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Looking for a new favorite? We've got the shortcake for you! The lightly sweet cake showcases the fresh berries just perfectly. Prepare to fall in love.



4 c
strawberries, sliced
1/3 c


1/2 c
2 Tbsp
1 c
lemon-lime soda pop (such as sprite or 7up)
1 Tbsp
lemon juice
1 1/2 oz
strawberry gelatin (1/2 of a 3 ounce package)


2 c
all purpose flour
1 Tbsp
baking powder
3 Tbsp
1/2 tsp
1 stick
3/4 c
half and half


whipped cream or whipped topping (optional)


1Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
2For Glaze:
In a medium saucepan, whisk together sugar, cornstarch and lemon-lime soda pop.
Over medium high heat, bring to a boil.
Boil 1 minute or until slightly thickened.
Romove from heat and add lemon juice and strawberry gelatin.
Set aside to cool.
3For Shortcake:
Preheat oven to 425 degrees and set rack to middle position.
Cut butter into pieces.
Mix the flour, baking powder, salt and sugar.
Using either a pastry cutter or food processor cut butter into flour mixture until it resembles course meal.
With a fork, stir in the half and half, just until the dough is moist.
Let stand for 1 minute.
Lightly flour a workstation and turn the dough onto it.
Fold the dough over on itself 2-3 times, until it is holding together and less sticky.
Gently pat the dough into a 6"x12" rectangle. Using a pizza cutter, cut the dough into 8 pieces.
Transfer to a buttered foil-lined baking sheet.
Optional step is to brush tops with milk and sprinkle with sugar.
Bake 10-12 minutes until golden brown.
Split each biscuit horizontally with a serrated knife.
Spoon strawberries onto both halves.
Spoon glaze over berries.
Place dollop of whipped topping on top of glaze.
All items can be stored in fridge separately until ready to serve. To spoon the glaze on top of berries after it has been refrigerated, just microwave for a minute or two to make it come back to a more liquid state.

I like to bake extra shortcakes and store them in the freezer for later use.

You can use fresh or frozen berries. I buy local berries when they are in season, cap them, dry them, lay them in a single layer on a baking sheet freeze then put in a ziplock bag.

About My Favorite Strawberry Shortcake

Main Ingredient: Fruit
Regional Style: American
Collection: Spring Recipes