Spring and summer desserts do not get much more classic than homemade strawberry shortcake. There is something special about tender, buttery shortcakes layered with sweet, juicy berries. It is the kind of dessert that feels right at home at family gatherings, backyard barbecues, holiday celebrations, or simply enjoyed on the porch on a warm afternoon.
Store bought versions may be convenient, but nothing compares to making strawberry shortcake from scratch. These rich, flaky shortcakes bake up beautifully with a lightly crisp exterior and soft, buttery center, creating the perfect base for fresh strawberries tossed with just a touch of sugar. If you’d like, you can top with homemade whipped cream.
Striking the perfect balance between rustic charm and elegant presentation, this homemade strawberry shortcake recipe is sure to become a favorite year after year!
Star Bangled Strawberry Shortcake
Ingredients
Shortcake
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup LAND O LAKES® Butter
- ¾ cup milk
- 1 1/2 teaspoons sugar
Fruit
- 2 cups fresh strawberries hulled, sliced
- 1 tablespoon sugar
Instructions
- Heat oven to 450°. In a large bowl, combine flour, 1/4 cup sugar, baking powder, and salt.
- Cut in butter until crumbly. With a fork, stir in milk until the mixture forms a ball. On a lightly floured surface, knead the dough 5 times or until smooth. Roll out to a 9×6-inch rectangle 2-inch thick.
- With a 3-inch star-shaped cutter, cut out 6 shortcakes. Place on cookie sheet: sprinkle with 1 ½ teaspoons sugar. Bake for 7 to 10 minutes or until lightly browned. Cool slightly; split in half. Meanwhile, in a medium bowl, combine strawberries and 1 tablespoon sugar; set aside.
- For each serving, place the bottom of the shortcake on an individual dessert plate and top with fruit. Top with the remaining half of the shortcake: garnish with strawberries.
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