Hi there! Not sure where the time goes…college girl came home and my youngest is busy finishing up school. Hard to believe the year is approaching halfway through and we are almost in June! Checking in today to say hello and share the easiest strawberry shortcake recipe that I brought to friends last weekend. In CT, strawberry season is right around the corner in June but we start to get some delicious strawberries from California this time of year too. I also find myself really craving spring desserts and fruit in particular. Strawberries are also so good for you. I do buy the organic versions as apparently strawberries are one of the most sprayed for conventional produce.
This recipe creates a light, crumbly shortcake that can be made in one bowl – so super easy. It also looks really pretty on top of a cake plate (and needless to say it was a big hit!). So, without further ado, here is the recipe for the easiest strawberry shortcake recipe.
Easiest strawberry shortcake recipe
- 1 1/2 pounds strawberries hulled and sliced in half or quarters
- 5 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 cups heavy cream chilled
- 2 tablespoons confectioners sugar
- Mix strawberries with 3 tablespoons of granulated sugar and refrigerate while juices develop (for at least 30 minutes).
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool. Slice in half.
- Spoon some of the strawberries with their juice onto the shortcake bottom then add the shortcake top. Spoon more strawberries over the top, add the whipped cream and serve.
- Whipped Cream:
- Using a mixer, beat the heavy cream, sugar, vanilla until soft peaks form, about 1 1/2 to 2 minutes. If you put your mixing attachments and bowl in the freezer the whipped cream will be fluffier.