Whip up this From Scratch Strawberry Shortcake recipe to welcome the return of the Spring season…bringing with it, fresh strawberries!
You probably already know that I live in the state known for its obsession with festivals and if we’re being honest, eating. It should come as no surprise that a festival is indeed right around the corner (the Ponchatoula Strawberry Festival). And even if you’re not local or have no desire to visit the festival, I’m betting you’ll be partaking in enjoying those red delicious berries at some point this season.
My April inRegister column was a big one, y’all. They gave me 2 full pages and 3 half pages to load up with strawberry recipes in celebration of my love affair with the fruit.
I’m sharing the Strawberry Shortcake first because before you go out and buy store bought shortcake or a boxed mix, I need you to have this easy homemade recipe to make at home yourself.
Let’s dive in!
- 2 cups all-purpose flour
- 3 Tbsp. cornstarch
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 ½ sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 ½ tsp. vanilla extract
- 1 cup light sour cream
- Strawberry Layer:
- 1 lb. fresh strawberries, rinsed, hulled, chopped
- 3 Tbsp. granulated sugar
- Cream cheese layer:
- 2 cups heavy cream
- 6 oz. cream cheese, softened
- 1 cup confectioners’ sugar
- ½ tsp. clear vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick baking spray, then line with parchment paper. Set aside. In a mixing bowl, combine flour, cornstarch, salt, baking soda and baking powder. In the bowl of a stand mixer, whip together butter and sugar until light and fluffy. Add eggs, 1 at a time, then add vanilla. Add 1⁄3 of dry ingredients, and mix until just combined, then add ½ of sour cream. Repeat with remaining flour and sour cream, scraping down bowl periodically and mixing until well combined. Pour batter into prepared baking dish. Bake until center is no longer jiggly and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Remove from oven and allow to cool completely on a wire rack. Once cooled, cut into 12 rounds (use a biscuit/cookie cutter the size of the individual dessert dishes you will be using).
For Strawberry Layer:
Toss chopped strawberries with sugar. Allow to rest for 10 minutes.
For Cream Cheese Layer:
In a large mixing bowl, beat heavy cream with an electric mixer until soft peaks form. In a separate mixing bowl, whip cream cheese until smooth, then add confectioners’ sugar and vanilla extract; continue to whip until light and fluffy. Fold cream cheese mixture into whipped heavy cream; combine well. Transfer mixture to a piping bag or a large plastic zip-top bag.
Add a spoonful of strawberries to the base of each dessert dish. Add a cake round. Place a layer of cream cheese mixture (piped with a piping bag or snipped plastic zip-top bag) over cake round. Add another spoonful of strawberries, being sure to allow syrup to drip down sides. Garnish with a sprig of mint. Serve immediately.
Makes 10-12 servings.
Now, before you get too overwhelmed with how long the instructions, just remember that good things come to those who wait and are patient. Even better things come to those who put in the time to bake from scratch.
Your family will love it. Your friends will hail you as baking extraordinaire. And you’ll be so darn impressed with yourself you’ll never reach for store bought again.
I layered my From Scratch Strawberry Shortcake in cute little ice cream dessert dishes because I do love something individualized and knowing that what’s inside that dish is mine all mine. You could certainly layer this in a trifle dish as well and still dazzle your guests with it’s beautiful layers, though.
You have options, friends.
But the one thing that is not optional is not making this once this season.
Meet ya back here on Friday when I’m sharing a Strawberry Limeade that you also need to add to that strawberry season list. It’s perfect for porch sippin!