It’s strawberry season! And after a solid hour or so at the farm with our kids, we have quite a few berries to use (a great problem to have, in my opinion). After making jam, and eating sliced berries for breakfast, lunch and dinner, we’re moving on to some strawberry shortcake and strawberry rhubarb pie. Yummmmm!
Many people will use the store bought “yellow” sponge cakes and pound cake, but I prefer a recipe that is a bit less sweet. The short cake is more like a biscuit and isn’t too moist (which means it soaks up all of those strawberry juices like magic). Plus, aren’t the berries supposed to be the star anyway?? So simple and delicious, this is a shortcake your grandmother would have made. This recipe has been modified from a recipe from the Food Network.
Homemade Strawberry Shortcakes
Cook time- 20 mins; Prep time- 20 mins; Servings- 6-9
- 1 1/2 lbs strawberries (approx 2 pint containers)
Mix strawberries with 2 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. (For a lower sugar option, you may use fresh berries without sugar. There will just be less juice.)
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 – 9 pieces.
To serve, place a piece of shortcake into your dish of choice, spoon some of the strawberries with their juice onto each piece. Top with a generous dollop of whipped cream. Spoon more strawberries over the top and serve.
Enjoy! (we sure did!)