Real Recipes From Real Home Cooks ®

my favorite strawberry shortcake

★★★★★ 4
a recipe by
Sherry Wilkins
Cabot, AR

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 @kitchencrew
★★★★★ 4
serves 8
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For my favorite strawberry shortcake

  • 4 c
    strawberries, sliced
  • 1/3 c
  • GLAZE:
  • 1/2 c
  • 2 Tbsp
    corn starch
  • 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)

How To Make my favorite strawberry shortcake

  • 1
    Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
  • 2
    For Glaze: Whisk together sugar, corn starch, and lemon-lime soda pop in a medium saucepan. 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 the flour mixture until it resembles a coarse 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 the 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 a dollop of whipped topping on top of the glaze. Serve.
  • 5
    Tips: All items can be stored in the 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. When they are in season, I buy local berries, cap them, dry them, lay them in a single layer on a baking sheet freeze them, and put them in a Ziploc bag.