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a strawberry shortcake on white plate
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5 from 3 reviews

Strawberry Shortcake Recipe

Eileen Gray
A true strawberry shortcake is not a layer cake, it's more of a biscuit topped with fresh berries and lots of whipped cream. It's the perfect early summer dessert.
Prep Time20 minutes
Macerating Time30 minutes
Total Time50 minutes
Servings:12 servings

Ingredients

  • 1 quart ripe strawberries (stems removed)
  • 6 oz granulated sugar (¾ cup, divided)
  • 2 tablespoon Grand Marnier or orange juice (optional)
  • 16 oz heavy cream (2 cups)
  • 1 tablespoon vanilla extract
  • 12 each Shortcake Biscuits (baked and cooled to room temperature)

Instructions

  • Slice 1 quart ripe strawberries and place them in a large bowl, toss in ½ cup of the granulated sugar and 2 tablespoon Grand Marnier or orange juice. Set the berries aside for at least 30-60 minutes to macerate.
  • Whip 16 oz heavy cream with 1/4 cup of sugar and vanilla until soft peaks form.
  • To serve, split open the shortcake biscuits. Top each biscuit with some berries and juice then top with a dollop of cream.

Nutrition

Serving: 1each | Calories: 215kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 21mg | Potassium: 161mg | Fiber: 2g | Sugar: 19g | Vitamin A: 565IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 0.4mg