Strawberry Shortcake

Servings: servings

Calories: 389cal

Remove 6-8 nice looking berries and set aside for garnish.
Wash and hull the remaining berries. Cut into fourths and sprinkle with 1/3 cup sugar to macerate, mash slightly.
1/3 cup granulated sugar
Beat the heavy cream and powdered sugar until medium-soft peaks form. It should be firm but not stiff. Set aside.
2 cups heavy whipping cream, 1 tablespoon powdered sugar

In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt.
1/4 cup granulated sugar, 1 3/4 cups all-purpose flour, 1/2 cup shortening, 1/3 cup milk, 1 large egg, 1 tablespoon baking powder, 1 teaspoon lemon zest, 3/4 teaspoon salt
With mixer at medium speed, beat mixture until well combined and a soft dough forms. Spread the dough evenly into the prepared cake pan. Bake 15 minutes or until golden on top.
Remove cake from the oven and invert onto a plate. Allow to cool for 15 minutes. Using a bread knife, carefully split warm shortcake horizontally. You can also use plain (no flavorings) dental floss!
Spread both halves of the cake evenly with softened butter.
4 tablespoons butter or margarine

Spoon the macerated strawberry mixture onto the bottom half of the cake. Spread half of the whipped cream on top of the berry layer.
Place other cake half on top and spread the remaining whipped cream across the top.
To decorate, garnish with the reserved strawberries.

4.82 from 284 votes

Shortening - Regular or butter flavored should be fine. You can substitute butter if you prefer but the cake texture may be a little different. We are going for biscuit texture, not sponge cake texture.
Milk - For the best cake we recommend whole milk, but you can use 2% instead. We have not tested this recipe with dairy free milks.
Lemon zest - Zest lemons before juicing and slicing and store zest in the freezer. You can do it the other way too! Zest your lemon, then juice it and freeze the juice in ice cube trays.
Strawberries - Being that these are the star of the show, be sure to find gorgeous, plump, ripe berries! For a pretty presentation, do not hull the garnish berries. The leaves add a nice pop of green. Leave some berries whole and cut others in half. Pile randomly on top. You might not use all of the garnish berries.
Heavy whipping cream - If you prefer, you can use a tub of Cool Whip. We prefer to make our own when we can!

Course: Desserts

Cuisine: American

Prep Time20

Cook Time15

Total Time35