Homemade Old Fashioned Strawberry Shortcake | Little Luna
Light and refreshing, this classic old fashioned dessert is perfect for summer! Strawberry Shortcake is easy, pretty, and absolutely delicious.
This classic version is delicious, but we also love this Strawberry Shortcake Poke Cake! Strawberry Shortcake Kebabs are perfect for a bridal or baby shower, and these bars are perfect for any occasion. Can you say I love strawberry shortcake! ?
classic summer dessert
Who doesn’t love strawberry shortcake? It’s such a classic dessert. Isn’t this everyone’s favorite spring and summer dessert?
Strawberries are definitely best when they are ripe (usually April to June). Combine cookie-like cake and whipped cream. This is a successful dessert!
Everyone has their own version of strawberry shortcake. But this recipe is more of a classic old fashioned shortbread recipe. It has a cookie-like texture and isn’t as sweet as some of the other recipes. But don’t worry – strawberries and whipped cream are already sweet enough!
Be sure to make the strawberry shortcake while the strawberries are ripe. If your strawberries are ripe and sweet, this dessert takes it to the next level.
Strawberry season is at its peak from April to June. So stock up and make all the strawberry shortcake recipes you can make!
The best way to get strawberries to release their juices or “sweat” is to sprinkle them with a little sugar. Whisk them together in a large bowl, then place them in the refrigerator for about 20 minutes. The result is super sweet and juicy strawberries! Yum.
How to make and bake
After the strawberries are delicious and juicy, preheat the oven to 450 degrees.
Make the dough. Then sift together the flour, sugar, salt and baking powder into a large bowl. Add 1 cup softened butter and mix together. Add 1 ½ cups cream and mix until a soft dough forms.
roll out. Flour a flat surface and knead the dough for a minute, then roll out to about 1/2 inch thick. Use a 3″ round cookie/cookie cutter and place the rounds on the cookie sheet (pictured above).
bake. Brush each round with melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more cookie-cutter than cake.
fresh cream. Whip the cream and vanilla with the remaining whipped cream until thickened.
To make a small cake, add a cake ring first, then a cream and strawberries on top, then a cake ring. Add strawberries and more cream on top if desired. I always add extras.
411 for storage
storage. If you want to make this dessert ahead of time, just prep each step ahead and store individually in the refrigerator. Then assemble the cake when it’s ready to serve.
freezing. You can even freeze the cake rings ahead of time and save them for when you want strawberry shortcake. It would be great to have them on hand for last minute dessert ideas!
We hope you enjoy this version as much as we do. It really is a classic that everyone loves.
More strawberry recipes:
Serving Size 12
Calories 602 kcal
by Lil’ Luna
- 2 pints strawberries rinsed and quartered
- 1/2 cup sugar
- 4 cups flour
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 5 teaspoons baking powder
- 1 1/4 cups butter divided
- 3 cups whipped cream
- 1 teaspoon vanilla
Place a quarter of the strawberries in a bowl and sprinkle with ¼ cup sugar. Put it in the refrigerator and let the fruit “sweat” out of the juice.
Preheat oven to 450 degrees.
Sift flour, sugar, salt and baking powder into a large bowl. Add 1 cup softened butter and mix. Add 1 ½ cups cream and mix until a soft dough forms.
Knead the dough for one minute, then roll out to about 1/2 inch thick. Use a 3-inch round cookie/cookie cutter and place the rounds on the cookie sheet. Brush with melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more cookie-cutter than cake.
Whip the cream and vanilla with the remaining whipped cream until thickened.
Make a short cake by adding cake, then top with another cake, followed by whipped cream and strawberries. Add strawberries and more cream on top if desired.