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3 Delicious And Tasty Strawberry Shortcake Recipe To Enjoy

The Strawberry Shortcake Recipe is simply a delicious dish. Mostly enjoyed in Summer. The combination of cream and berries give it a heavenly taste. Here for you, we are sharing three simple styles to cook it…

Strawberry Shortcake Recipe



  • Fresh strawberries, (quartered) 2 containers
  • Sugar, (partitioned) 3/4 cup
  • Almond extract (discretionary) 1/4 tsp
  • Whipping cream 1 cup
  • Sugar 2 tbsp
  • All purpose flour 2 3/4 cups
  • Baking powder 4 tsp
  • Frosty margarine, cut up 3/4 cup
  • Large eggs, (softly beaten)  2
  • Sour cream 1 container
  • Vanilla extract 1 tsp
  • Crisp mint springs (for trimming)

Cooking Method:

  1. Consolidate strawberries, 1/2 cup sugar, and, if sought, almond extract. Cover berry blend, and let stand for 2 hours.
  2. Beat whipping cream at medium rate with an electric blender until foamy; Gradually include 2 tbsp. sugar, beating until delicate crests structure. Cover and refrigerate up to 2 hours.
  3. Consolidate flour, 1/4 cup remaining sugar, and baking powder in a vast dish; cut margarine into flour blend with a cake blender or two forks until brittle.
  4. Blend the eggs, cream and vanilla until mixed; add to flour blend, mixing just until dry fixings are dampened. Drop the batter by 1/3 cupfuls daintily lubed heating sheet on a delicately lubed. (Glass Coat with cooking vegetables splashed after every drop.)
  5. Heat oven at 450 ° C for 12 to 15 minutes or until brilliant chestnut.
  6. Split shortcake in half horizontally. Spoon around 1/2 cup berry blend in every asset Shortcake; best each with an adjusted tablespoon. chilled whipped cream and cover with tops. Present with the remaining whipped cream. Garnish, if desired..
  7. Now enjoy!



For the cakes:

  • Plain flour 2 cups
  • Caster sugar 1 tbsp
  • Baking powder 1 tbsp
  • Salt 1/2 tsp
  • Chilled margarine (cut into bits) 4 ounces
  • Milk 1 cup

For Topping:

  • Ripe strawberries 6 cups
  • Caster sugar (separated) 5 tbsp
  • Double cream 2 cups

Cooking Method:

  1. Preheat broiler to 200 ° C. Line a baking sheet with baking parchment. Butter the parchment. Set aside.
  2. Join flour, sugar, baking powder and salt in a dish. Drop in the spread and rub it into the flour blend with your fingertip until the blend takes after coarse supper. Blend the milk with a fork. You should have a delicate mixture droppable. Stop by six equivalent bits to the preparing sheet prepared, leaving a space between each. Prepare for 10 to 15 minutes, until brilliant chestnut. Expel from skillet to a wire rack to cool totally.
  3. While the cakes are heating, wash and hull your berries. Slice into a dish and blend with 3 tbsp sugar . Set aside to macerate.
  4. Whip the cream and remaining 2 tbsp sugar until delicate crests structure.
  5. Sliced the chilled cakes in half. Place the base portion of the cakes in pastry glasses. Top with a portion of the berries and afterward a spoonful of cream. Place the top portion of the treats on top and afterward cover with more berries and cream.
  6. Your yummy Strawberry Shortcakes are here serve quickly and enjoy!



  • Strawberries 450 – 700 g
  • Plain flour 225 g
  • Baking powder 15 ml
  • Salt 1/4 tsp
  • Caster sugar 50 g
  • Margarine 125 g
  • Milk 225 ml
  • Fresh double cream 150 ml
  • Icing sugar

Cooking Method:

  1. Reserve six entire strawberries and pound the rest (with a little sugar) in a dish. Let stand for 60 minutes.
  2. Oil two (8 inch) sandwich tins.
  3. Filter the flour, baking powder and salt in a dish. Join refined sugar and rub in 75 g of margarine to give a consistency of thick cereal. Include the milk and blend until simply mixed.
  4. Partition batter between two jars, spread level, then spot with the remaining margarine.
  5. Prepare in the broiler at 230 ° C for around 8 to 12 minutes, until well risen, brilliant and firm to the touch. Expel from skillet and let cool on a cake rack.
  6. Whip the whipping cream until solid. Put a shortcake upside down on a serving plate; spread with a thick layer of crisp whipped cream, then squashed strawberries. Spread with another layer of shortcake, right side up.
  7. Sprinkle top with powdered sugar and afterward six funnel rosettes with whatever remains of crisp whipped cream and decorate each with a strawberries.
  8. Now enjoy.

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