Strawberry Shortcake Recipes

My 5 favorite Strawberry Recipes. I’m going to the Strawberry Festival tomorrow  and pick up a flat of strawberries.  Are you in favor of the biscuit or cake bottom?


Serves: 12
  • 2-3 cups sliced strawberries
  • 2 tablespoons sugar
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (very cold, grated or cut into cubes)
  • 3/4 buttermilk*
  • 1 egg
  • coarse sparkling sugar
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 425 degrees.
  2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
  3. Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.
  4. In a small bowl, mix buttermilk and egg together.
  5. Remove the bowl from the freezer, and cut the butter into the flour mixture until you have coarse crumbs. Add the buttermilk and egg, and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.
  6. Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will help your biscuits rise up to be nice and flakey.
  7. Cut the biscuits out with a 2 inch round cutter place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
  8. Bake for 12-14 minutes, or until the tops are golden brown.
  9. Allow to cool.
  1. Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.
  1. In the bowl of an electric mixer (I use a chilled metal bowl) combine heavy cream, sugar and vanilla extract and whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!

*If you don’t have buttermilk, you can add 1 tablespoon white vinegar to milk and let it sit for 5 minutes.

Recipe adapted from The Baker Upstairs.



Recipe by Serena Bakes Simply From Scratch

Strawberry Shortcake Poke Cake

A light lemon buttermilk yellow cake filled with pureed and chopped strawberries then covered in whip cream.


  • 3/4 cup Cold Butter Plus Soft Butter For Greasing Pan
  • 1 2/3 cup Sugar
  • 1 teaspoon Lemon Zest
  • 3 whole Eggs
  • 1 tablespoon Vanilla Extract
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 1/4 cup All-Purpose or Whole Wheat Pastry Flour
  • 1 1/2 cups Buttermilk
  • 1/3 cup Water
  • 1 packet Unflavored Gelatin
  • 4 cups Strawberries, Finely Chopped
  • 3 tablespoons Sugar Or To Taste
  • 1/2 whole Lemon, Juiced
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Sugar
  • 1/2 teaspoon Vanilla Extract
  • For Serving: Additional Whole Strawberries

Cooking Directions

  1. Preheat oven to 350 degrees. Butter a 9″x13″ pan and line with parchment paper. Butter parchment paper well, set aside.
  2. Cream together butter, sugar and lemon zest.
  3. Beat in eggs one at a time, scraping sides of bowl until light and fluffy.
  4. Add 1 tablespoon vanilla, baking powder, baking soda and salt. Mix until well combined.
  5. Add flour and buttermilk. Stir until just combined.
  6. Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of cake comes out clean.
  7. Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over cake.
  8. In a small pan combine water and unflavored gelatin. Cook over low heat until clear.
  9. In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar and cooked gelatin. Puree until smooth.
  10. Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing strawberry mixture into holes.
  11. Refrigerate for 2 hours or until ready to serve.
  12. When ready to serve make whip cream. Beat heavy whipping cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form. Taste whipping cream and add additional sugar if desired.
  13. Spread whip cream over the top of strawberries.
  14. Garnish cake slices with whole strawberries if desired.




  • 4 eggs
  • ⅓ cup Greek yogurt or sour cream
  • ¾ cup water
  • 6 T salted butter, melted
  • 1 tsp. vanilla extract
  • 5 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 2 packs of Truvia (1½ tsp. spoonable Truvia, or try ¾ tsp. THM Sweet Blend)
  • ¼ cup + 2 T oat fiber (use gluten free if necessary)
  • ⅓ cup + 2 T storebought coconut flour
  • 1¾ tsp. baking powder
  • Homemade whipped cream sweetened with a low-glycemic sweetener of choice
  • Sliced fresh strawberries
  • Unsweetened almond milk, optional (not nut free)
  1. Beat the wet ingredients together well.
  2. Whisk the dry ingredients together.
  3. Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.
  4. Spread into a greased 9 inch pie plate and bake at 375 degrees F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy. Let set a little before cutting. This is best served lukewarm (it holds together better than it does when piping hot out of the oven), and I imagine it would be great cold as well. Store leftovers in the refrigerator if they’re around for more than a day.
  5. Serve with homemade whipped cream, sliced strawberries, and unsweetened almond milk if desired. Enjoy!
I don’t like my shortcake very sweet, so if you do, be sure to add more sweetener. As is, this is a pretty neutral cake meant to be topped with berries and cream.

Cream Filled Strawberry Shortcake



  • Short Cakes
  • Strawberries sliced
  • Cool Whip
  • White or Vanilla Pudding Mix
  • Milk
  1. You can modify this recipe to make as many or as few as you need. I made a dozen with 2 sets of shortcakes (6 each), 1 pint of strawberries, small tub of cool whip, and one package of white pudding
  2. Prepare pudding as directed on box. Fold in one small tub of cool whip.
  3. Spoon pudding mixture onto cakes. Top with sliced strawberries.
  4. Add a little more cool whip and ENJOY!

Easy Strawberry Shortcake Parfaits



• 8, 1/2 inch, slices of pound cake, cubed (homemade or store bought) – I used this recipe
• 2 cups medium strawberries, quartered
• 2 cups whipped cream (or Cool Whip) – I used this recipe
• milk, optional

Divide ingredients among 4 parfait glasses, layering as you choose. Poor a little milk down the side of glass to soften the pound cake pieces, if desired.

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