Strawberry Shortcake

Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes


  • 1 1/4 cups all purpose flour
  • 2 cups all purpose baking flour
  • 1 cup Whipped Cream
  • 2 tablespoons baking powder
  • 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 5 tablespoons sugar
  • 1 1/2 pounds Strawberries, stemmed and quartered

Whipped Cream View→

  • 1 1/2 cups heavy cream, chilled
  • 3 cups sugar


Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

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 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.