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my favorite strawberry shortcake

(4 ratings)
Blue Ribbon Recipe by
Sherry Wilkins
Cabot, AR

Berries just came back into season here a few days ago. It seems like local berries always taste sweeter than those 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 settled on. I hope you enjoy it as much as we do.

Blue Ribbon Recipe

Looking for a new favorite strawberry shortcake? We've got the recipe for you! The strawberries are fresh, and with their tangy, sweet flavor, the glaze complements them nicely. The homemade shortcakes are light and fluffy, yet rich and buttery. They complement the fresh berries just perfectly. Cool and creamy whipped cream on top rounds out this delicious strawberry shortcake.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 serving(s)
prep time 1 Hr
cook time 12 Min
method Bake

Ingredients For my favorite strawberry shortcake

  • 4 c
    strawberries, sliced
  • 1/3 c
    granulated sugar
  • 1/2 c
    granulated sugar
  • 2 Tbsp
  • 1 c
    lemon-lime soda
  • 1 Tbsp
    lemon juice
  • 1 1/2 oz
    strawberry gelatin (1/2 of a 3 oz package)
  • 2 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 3 Tbsp
    granulated sugar
  • 1/2 c
    butter, cut into pieces
  • 3/4 c
    half and half
  • 2 Tbsp
    milk, for brushing (optional)
  • 2 Tbsp
    granulated sugar, for sprinkling (optional)
  • whipped cream or whipped topping

How To Make my favorite strawberry shortcake

  • Sliced strawberries in a bowl with sugar.
    To prepare the strawberries, add them to a bowl and sprinkle with the sugar. Cover and place in the refrigerator until needed.
  • Glaze ingredients in a medium saucepan.
    For the glaze, whisk together the sugar, corn starch, and lemon-lime soda in a medium saucepan. Bring to a boil over medium-high heat. Boil for 1 minute or until slightly thickened. Remove from the heat. Add the lemon juice and strawberry gelatin. Set aside to cool.
  • Butter cut into flour, baking powder, salt, and granulated sugar.
    For the shortcake, preheat the oven to 425 degrees F and set the rack to the middle position. Mix the flour, baking powder, salt, and sugar together in a large bowl or food processor. Using either a pastry cutter or the food processor, cut the butter into the flour mixture until it resembles a coarse meal.
  • Stir half and half into the flour mixture.
    With a fork, stir in the half and half, just until the dough is moist. Let stand for 1 minute.
  • Dough kneaded, rolled, and cut into 8 pieces.
    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" x 12" rectangle. Using a pizza cutter, cut the dough into 8 pieces.
  • Bake the shortcakes.
    Transfer to a buttered foil-lined baking sheet. Brush the tops with milk and sprinkle with sugar, if using. Bake for 10-12 minutes or until golden brown.
  • My Favorite Strawberry Shortcake assembled.
    To assemble, split each biscuit horizontally with a serrated knife. Spoon the strawberries onto both halves. Spoon the glaze over the berries. Place a dollop of whipped topping on top of the glaze. Serve. All items can be stored in the fridge separately until ready to serve. To spoon the glaze on top of the 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.