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Homemade Strawberry Shortcake Recipe
By Melissa Norris | Dessert
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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!
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 to 3 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
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 at 350 degrees for 40 minutes, or until center of cake is set. Serve with sweetened strawberries on top. Vanilla ice cream is especially good or a dollop of whipped cream.
We love a drizzle of this homemade chocolate sauce on top. Because you can’t go wrong with chocolate, right?
PrintThis easy from scratch homemade strawberry shortcake recipe is the perfect base for your favorite fruit toppings
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 to 3 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
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 at 350 degrees for 40 minutes, or until center of cake is set. Serve with sweetened strawberries on top.
Keywords: homemade strawberry shortcake, homemade shortcake recipe
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.
What’s your favorite way to eat strawberries?
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
