My Favorite Strawberry Shortcake

1
Sherry Wilkins

By
@lioness92962

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.

Blue Ribbon Recipe

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. The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • STRAWBERRIES:

  • 4 c
    strawberries, sliced
  • 1/3 c
    sugar
  • GLAZE:

  • 1/2 c
    sugar
  • 2 Tbsp
    cornstarch
  • 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)
  • SHORTCAKES:

  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 3 Tbsp
    sugar
  • 1/2 tsp
    salt
  • 1 stick
    butter
  • 3/4 c
    half and half
  • TOPPING

  • ·
    whipped cream or whipped topping (optional)

How to Make My Favorite Strawberry Shortcake

Step-by-Step

  1. Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
  2. For 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.
  3. For 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.
  4. Assembly:
    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.
    Serve.
  5. Tips:
    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.

Printable Recipe Card

About My Favorite Strawberry Shortcake

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




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