Homemade strawberry shortcake, it’s one of those delightful things of summer. And while I love preserving the harvest for winter, we should have a few recipes to use when the food is ripe and fresh, amen! This traditional strawberry shortcake recipe is one of those.
One of our favorite dishes this time of year is strawberry shortcake. Many people like the biscuit form of strawberry shortcake. Sponge cake is delicious, but it takes a lot of eggs. And we won’t mention the little chemical laden cakes in the grocery store, plus the cost of said cakes.
It’s much cheaper, healthier, and yummier to have a strawberry shortcake recipe from scratch!
Homemade Strawberry Shortcake Recipe Ingredients:
Fresh strawberries – there is nothing like in-season local strawberries, full of flavor and jewels of deliciousness. And if you’d like to have strawberries around longer, check out these tips on how to preserve strawberries
Granulated sugar – I use organic raw sugar, but any sugar will do
Butter – trust me, full on real butter here
Eggs
Plain yogurt – trust me, the texture plain yogurt brings to this type of baked good is divine. Here’s how to make your own homemade yogurt
Flour – all-purpose of course will get the job done, but for my fresh flour enthusiasts, Spelt or soft white wheat berries work well.
Baking powder
Vanilla extract – once you see how easy it is to make real vanilla extract, you’ll never go back to store made.
Freshly whipped cream OR vanilla ice cream – it’s so hard to choose but with how easy this strawberry shortcake recipe is, why not have two bowls, one with whipped cream and the other with ice cream?
Chocolate sauce – seriously, isn’t everything better with a drizzle of chocolate. While you could use store-bought… it’s super easy to make and with only five ingredients, you should try making homemade chocolate sauce!
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How to Make Homemade Strawberry Shortcake
- Macerate strawberries (see tips below) an hour or so before making your strawberry shortcake.
- Cream butter and sugar together. Beat in 1 egg at a time.
- Add yogurt and vanilla to wet ingredients.
- Combine dry ingredients with wet and blend well. Bake cake.
- While cake is baking, make your whipped cream.
- Allow cake to cool, then serve with sweetened strawberries on top and a dollop of whipped cream or vanilla ice cream.
What Happens If You Let Strawberries Sit In Sugar?
They turn into a delicious juicy strawberry delight! Technically it’s called macerating fruit, which simply put means letting strawberries sit in sugar to draw out the juices.
Before you begin to make the shortcake, rinse, hull, and chop strawberries. Mash lightly with a potato masher or fork for juicier berries. Sprinkle with sugar and allow to sit at room temperature for two hours. (If you’re short on time, an hour will do.)
How Much Sugar to Macerate Strawberries?
A good ratio is 1 to 2 Tablespoons of sugar per cup of strawberries. This is taste preference and depends on how sweet (aka ripe) your strawberries are.
How to Make Homemade Whipped Cream
Place 1 cup COLD heavy cream, 2 Tablespoons powdered sugar*, and 1/2 a teaspoon vanilla extract in your stand mixing bowl with the whipped attachment. Whip on medium high approximately 3 to 5 minutes until it forms soft peaks. Serve immediately!
*if you don’t have powdered sugar, you can place granulated sugar in a high powdered blender or food processor and pulse until powdered.
We served these for Father’s Day, but you can bet they’ll be making another appearance on the 4th of July. If you have more cake than berries leftover, use your favorite frosting on the remaining cake.
Homemade Strawberry Shortcake
Ingredients
- 3 cups of strawberries
- 1/2 cup sugar
- Rinse hull, and chop strawberries. Mash lightly with a potato masher or fork for juicier berries. Sprinkle with sugar and allow to sit at room temperature for 2 hours. (If you're short on time, an hour will do.)
Shortcake
- ½ cup butter
- 3/4 cup sugar
- 2 eggs
- ½ cup plain yogurt
- 1 ¾ cup flour use soft white wheat berries to grind your own of cake flour
- ¼ teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and sugar together.
- Using a mixer, beat in 1 egg at a time.
- Add yogurt and vanilla to wet ingredients.
- Combine dry ingredients with wet and blend well.
- Pour into a greased 8×8 pan and bake for 40 minutes, or until center of cake is set. Serve with sweetened strawberries on top and a dollop of whipped cream or vanilla ice cream.
What’s your favorite way to eat strawberries?
AMAZING!!!! Best we have had. I used 1 cup soft wheat and 3/4ths cup spelt.
Melissa,
This recipe looks delucious! I was wondering what you could suggest I use to replace the yogurt as I am out and can’t get any until the end of the week. Would your cream work?
Thank you for your time!
Kim
Kim, I’d try cream!
i found your site through wondermill’s feature of your oatmeal pancakes; your delicious-looking, healthy recipes are keeping me here! =) btw, i usually cut sugar in half when i’m baking, but it looks to me like most of your recipes wouldn’t be extremely sweet to begin w/. would u agree?
I Loooooove strawberry short cake! I can’t eat eggs or gluten so have an extra serving for me. 😉
Amanda, I’m sure you could use another form of flour, but not sure about what to use in place of the eggs. I hate to see anyone miss out. 🙂
Looks and sounds delicious! My current favorite way to enjoy strawberries is dipped in a nutella/yogurt mixture. So good!
Leslie, barbecue and potluck starts at 6, fireworks at dark. 🙂 My favorite recipes are ones with common ingredients, and that taste good of course. lol
Looks yummy! Can I come over for the Fourth for some? Ha ha. We don’t have plans yet, and hubby and I were talking about what to do last night so I thought I’d ask. 😉 😉 I like this because it does have ingredients I keep in the kitchen and is easy. Thanks for sharing; I’ll be pinning it!