Giant Strawberry Shortcake Recipe

Introduction

This Giant Strawberry Shortcake is a delightful take on a classic dessert, featuring a soft, tender shortcake layered with juicy strawberries and fluffy sour cream whipped cream. Perfect for gatherings or a special treat, it’s both impressive and easy to make.

Ingredients

• 2 cups plus 2 tablespoons (255g) King Arthur Unbleached All-Purpose Flour*
• 1/3 cup (66g) granulated sugar
• 2 teaspoons baking powder
• 1/4 plus 1/8 teaspoon baking soda
• 1/2 teaspoon table salt
• 2/3 cup (152g) heavy cream, cold, plus 1 1/2 tablespoons (21g) for brushing
• 1/4 cup (57g) sour cream, cold
• 6 tablespoons (85g) unsalted butter, melted
• 3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
• 1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling
• 1 pound (454g) fresh strawberries (about 1 quart)
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract (for strawberries)
• 1 cup (227g) heavy cream, cold (for whipped cream)
• 1/4 cup (57g) sour cream, cold (for whipped cream)
• 1 1/2 tablespoons (18g) granulated sugar (for whipped cream)
• 1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract (for whipped cream)
• Pinch of table salt

Instructions

1. Step 1: Preheat the oven to 375°F and place a rack in the upper third. Line a 9″ square pan with parchment paper and lightly grease it.
2. Step 2: Measure the flour accurately by weighing or spooning it into a cup and leveling off. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Make a well in the center.
3. Step 3: Add 2/3 cup cold heavy cream, sour cream, melted butter, and vanilla to the well. Briefly stir the liquids with a fork, then mix into the dry ingredients until a soft, shaggy dough forms with only a few dry spots left.
4. Step 4: Transfer the dough to the prepared pan. Shake the pan gently to spread evenly, then pat the dough into an even layer with floured fingers. It’s fine if the surface looks rough.
5. Step 5: Dab the dough’s surface with the remaining 1 1/2 tablespoons of heavy cream and sprinkle the coarse sparkling sugar evenly over the top.
6. Step 6: Bake 22 to 26 minutes, rotating the pan halfway through. The shortcake is done when golden, cracked, and firm to the touch. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: While the shortcake bakes, hull the strawberries by removing stems and leaves. Quarter small berries and slice large ones about 1/2 inch thick.
8. Step 8: Toss the strawberries with 2 tablespoons sugar and 1/2 teaspoon vanilla extract. Cover and keep at room temperature until ready to serve.
9. Step 9: For the sour cream whipped cream, combine cold heavy cream, sour cream, sugar, vanilla, and a pinch of salt in a large bowl. Whip with an electric mixer or stand mixer until medium-stiff peaks form. Set aside.
10. Step 10: To assemble, spoon half the strawberries and their juices over the cooled shortcake. Dollop the whipped cream over the berries and spread with a spatula to create peaks and valleys. Top with the remaining strawberries and juices. Slice and serve immediately.

Tips & Variations

• Measure flour precisely by weight for the best texture in the shortcake.
• Use coarse sparkling sugar for a beautiful, crunchy topping on the shortcake.
• Make the shortcake base up to a day ahead and store wrapped airtight at room temperature, then prepare strawberries and whipped cream just before serving.
• Swap fresh strawberries with other berries like blueberries or raspberries for a different flavor.
• For a less sweet shortcake, reduce sugar slightly in the dough and topping.

Storage

Strawberry shortcake is best enjoyed soon after assembling, as the shortcake softens from the juicy berries. You can store the baked shortcake base in an airtight container at room temperature for up to 24 hours. Store the sliced strawberries and whipped cream separately in the refrigerator for up to one day. Reassemble just before serving. Leftovers can be refrigerated in an airtight container for 1–2 days but may lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for this shortcake because frozen berries release extra liquid that can make the dessert soggy. If using frozen, thaw and drain them well, then toss with sugar right before serving.

What can I substitute for sour cream in the whipped cream?

You can substitute crème fraîche or Greek yogurt for sour cream in the whipped cream to maintain a similar tangy flavor and rich texture.

Giant Strawberry Shortcake Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Giant Strawberry Shortcake is a delightful dessert featuring a tender, flaky shortcake base baked to golden perfection, topped with sweet macerated fresh strawberries and luscious sour cream whipped cream. Combining a buttery, crumbly biscuit-like cake with juicy strawberries and creamy topping, this recipe offers a classic, crowd-pleasing treat perfect for any occasion.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortcake

• 2 cups plus 2 tablespoons (255g) King Arthur Unbleached All-Purpose Flour
• 1/3 cup (66g) granulated sugar
• 2 teaspoons baking powder
• 1/4 plus 1/8 teaspoon baking soda
• 1/2 teaspoon table salt
• 2/3 cup (152g) heavy cream, cold
• 1/4 cup (57g) sour cream, cold
• 6 tablespoons (85g) unsalted butter, melted
• 3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
• 1 1/2 tablespoons (21g) heavy cream, for brushing
• 1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

Strawberry Topping

• 1 pound (454g) fresh strawberries (about 1 quart)
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

Sour Cream Whip

• 1 cup (227g) heavy cream, cold
• 1/4 cup (57g) sour cream, cold
• 1 1/2 tablespoons (18g) granulated sugar
• 1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
• Pinch of table salt

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and place a rack in the upper third position. Line a 9-inch square baking pan with parchment paper and lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, weigh or gently spoon flour into a measuring cup and level it off. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined. Make a well in the center of this dry mix.
3. Combine Wet Ingredients: In the well, add cold heavy cream, sour cream, melted butter, and vanilla paste or extract. Briefly stir the liquids together with a fork, then incorporate into the dry ingredients until a soft, shaggy dough forms with just a few dry spots remaining.
4. Shape the Dough: Transfer the dough to the prepared pan and gently shake the pan to distribute it evenly. Pat the dough into an even layer with floured fingers; don’t worry if the top looks rough or craggy.
5. Add Topping Before Baking: Dab the surface of the dough with the reserved heavy cream and sprinkle the coarse sparkling sugar evenly over the top to add a sweet, crunchy finish after baking.
6. Bake the Shortcake: Bake for 22 to 26 minutes, rotating the pan halfway through for even browning. The shortcake is done when the top is golden, cracked, and firm to the touch. Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
7. Prepare Strawberries: While the shortcake bakes, remove strawberry leaves and hull them. Quarter small berries and slice larger ones about half an inch thick. Toss strawberries with sugar and vanilla extract in a medium bowl and keep covered at room temperature until ready to use.
8. Make Sour Cream Whip: In a large bowl or stand mixer bowl, combine heavy cream, sour cream, sugar, vanilla, and a pinch of salt. Whip with an electric mixer or whisk attachment until medium-stiff peaks form. Set aside.
9. Assemble Shortcake: To serve, spoon half the strawberries and their juices over the cooled shortcake. Dollop the sour cream whipped cream on top, spreading it into peaks and valleys. Spoon the remaining strawberries over the cream. Slice and serve immediately.
10. Storage: Strawberry shortcake is best enjoyed fresh but can be stored by keeping components separately to maintain texture. Assemble just before serving for optimal results.

Notes

• Use cold ingredients especially cream and sour cream for the dough and whipped topping to achieve the best texture.
• Gently handling the dough ensures a tender shortcake; avoid overmixing to prevent toughness.
• Coarse sparkling sugar adds a lovely crunch and visual appeal to the shortcake top.
• For best flavor, macerate strawberries close to serving time to keep them fresh and juicy.
• Shortcake can be baked a day ahead and stored wrapped at room temperature to save time.
• Whipped topping can be prepared a few hours in advance and kept chilled until use.

Keywords: Strawberry shortcake, giant shortcake, classic dessert, strawberry dessert, sour cream whip, summer dessert