This old fashioned Strawberry Shortcake is soft, tender and biscuit-like. The shortcake is double baked with some of the macerated strawberries then piled high with the reserved strawberries, their sauce and lemon whipped cream!
While the final product looks involved, like one spent hours in the kitchen, Strawberry Shortcake is one of the easiest baked desserts that I have ever made. The shortcake only took 5 minutes to get in the oven, and the rest of the preparations are done while the shortcake bakes.
I remade this Old Fashioned Strawberry Shortcake with whipped cream in Spring 2022 and I followed the original instructions exactly and made one large shortcake. I’ve come along way from 2013 when I first posted this recipe and I can tell you that it blew me away!
The concept of baking some of the macerated berries in between the baked shortcakes prior to serving is genius. I’m not sure when this tradition fell off, but it made a really delightful strawberry center and the strawberry juice soaked into the shortcakes a bit in the best way.
Also, the recipe calls for “dotting” the baked shortcakes with butter before returning to the oven. I will be doing this forever and always with any shortcake from now on. Mark my professional words!
The resulting dish was soft, tender and perfectly sweetened!
I piled it high with the reserved strawberries and lemon whipped cream. Then drizzled it with more of the strawberry sauce!
One large Strawberry Shortcake with whipped cream is the perfect way to highlight peak season produce. The strawberries absolutely shine!
This recipe makes a shortcake that is more biscuit-like in texture than the scone-like texture one might expect these days. If you are looking for a sweeter, scone-like shortcake, try this one here. You can also assemble it in the same way.
Old Fashioned Strawberry Shortcake with Whipped Cream
For the Shortcake:
Lemon Whipped Cream, for serving
- Preheat oven to 400F (not convection).
- Sift together flour, baking powder, and salt. Add butter, working it thoroughly into the flour mixture with hands or a pastry fork. Using a fork, lightly mix in the milk – just enough to make a soft dough.
- The dough should not be crumbly, but you want to add milk just to the point where it all holds together when lifted. You don’t want it to be sticky either. Just like with piecrust, you want to do this step as quickly as possible to ensure a light, flavorful shortcake. It isn’t shortbread after all!
- Divide dough in half and pat each portion on the bottom of an inverted 8-inch cake pan. The dough is cohesive enough that you can press it into two square pans or baking sheets with sides – whatever suits your fancy. The dough will not reach the edges but press it until it is a little fatter than ¼ inch thick. Bake in preheated 400F oven for about 15 minutes or until golden.
- While the shortcakes bake, wash and hull the berries. Crush half of the berries and sprinkle generously with sugar. I used ¼ cup of white sugar, so this recipe would be ½ cup of sugar. This makes a perfectly sweet strawberry sauce. If you want it less sweet and more healthy, then I think you could safely cut this back to ¼ cup for the full recipe. Sugar the remaining whole berries. I only used just enough to lightly coat them. Start with a teaspoon and go from there.
- Take shortcakes from the oven and, while still hot, dot surfaces with butter. Drain crushed berries in a colander (save the juice) and spoon on one layer of shortcake, cover with second shortcake, and place drained whole berries on top. Return to oven for about 5 minutes, then pour fresh strawberry juice over the top and serve warm with whipped cream.