Strawberry Shortcake Recipe

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Strawberry Shortcake
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  1. To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended.
  2. Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.
  3. To make the shortcakes, position a rack in the center of an oven and preheat to 350°F.
  4. Grease and flour a 6-well shortcake pan.
  5. Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended.
  6. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30-45 seconds .
  7. Reduce the speed to low and gradually add the sugar, beating until blended.
  8. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3-5 minutes .
  9. Beat in the zest.
  10. Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1-2 minutes .
  11. Stop the mixer occasionally and scrape down the sides of the bowl.
  12. Beat in the vanilla.
  13. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.
  14. Divide the batter among the wells of the prepared pan and bake until a toothpick inserted into the cakes comes out clean, 18-20 minutes .
  15. Transfer to a wire rack and cool the cakes in the pan for 10 minutes.
  16. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour.
  17. If not serving the cakes immediately, store them in an airtight container at room temperature.
  18. To serve, slice each shortcake in half horizontally.
  19. Place the wide shortcake halves, sliced side up, on individual plates.
  20. Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down.
  21. Garnish with additional strawberries and a dollop of whipped cream.
  22. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.16 Kcal (1948 kJ)
Calories from fat 217.82 Kcal
% Daily Value*
Total Fat 24.2g 37%
Cholesterol 123.21mg 41%
Sodium 99.17mg 4%
Potassium 424.19mg 9%
Total Carbs 63.69g 21%
Sugars 57.62g 230%
Dietary Fiber 3.59g 14%
Protein 5g 10%
Vitamin C 71.4mg 119%
Vitamin A 0.2mg 6%
Iron 2.1mg 12%
Calcium 153mg 15%
Amount Per 100 g
Calories 171.31 Kcal (717 kJ)
Calories from fat 80.22 Kcal
% Daily Value*
Total Fat 8.91g 37%
Cholesterol 45.38mg 41%
Sodium 36.52mg 4%
Potassium 156.23mg 9%
Total Carbs 23.46g 21%
Sugars 21.22g 230%
Dietary Fiber 1.32g 14%
Protein 1.84g 10%
Vitamin C 26.3mg 119%
Vitamin A 0.1mg 6%
Iron 0.8mg 12%
Calcium 56.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
  • 13

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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