Melt-away Strawberry Shortcakes

Melt-away Strawberry Shortcakes


"This classic combination of fresh strawberries and whipped cream served between layers of sweet, homemade shortcakes will be sure to please. The shortcakes can be made a day ahead."


45 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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  • Ready In

  1. In a bowl, mix 11/2 cups flour, 1/4 cup sugar, baking powder, and salt. Add butter and cut in with a pastry blender or rub in with your fingers until fine crumbs form. Add 3/4 cup cream and stir with a fork until dough holds together.
  2. On a lightly floured board, knead dough just until smooth, 3 or 4 turns. Coat board with more flour and roll dough into a 4- by 8-inch rectangle. With a floured knife or fluted cutter, cut into 6 equal rectangles. Space rectangles 2 inches apart on a 12- by 15-inch baking sheet. Sprinkle evenly with 1 teaspoon sugar.
  3. Bake in a 375 degree regular or 350 degree convection oven until shortcakes are deep golden brown, 20 to 25 minutes. Let cool on sheet at least 15 minutes.
  4. As shortcakes bake, in a bowl, gently mix strawberries with 2 tablespoons sugar. In another bowl, with a mixer on medium-high speed, whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds; cover and chill.
  5. With a serrated knife, split shortcakes in half horizontally. Set bottoms cut side up on plates. Mound strawberries and whipped cream on bottoms. Set tops cut side down on fruit and cream.
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  • Prepare shortcakes through step 4 up to 1 day ahead; let cool completely, then store airtight at room temperature.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.
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  1. 27 Ratings


DROOL!! This was such a good dessert! The only thing that I did wrong was add too much vanilla to the whipped cream, it was double strength vanilla and I did not see that until it was too late. ...

This is a hit with my family. I bake the shortcake as a whole shett the cut in half and decorate like a regular cake.

This was a great recipe! I made it when my future in-laws came to visit, and my fiance's dad, who is quite the baker, said it was the "best strawberry shortcake" he's ever had! I'll definetall...

We made this last night and it was delicious! I loved the recipe for the biscuits and will never go back! The only change we made was that we used whipped cream from the can instead of making ...

I only made the shortcake and strawberries part of the recipe and used vanilla ice cream instead of whipped cream. Absolutely delicious and will be the only strawberry shortcake I make from now...

Oh my word.....if you're a strawberry lover like I am, make this now!!!! Sooooo goooood!!!!

The shortcakes really do melt in your mouth! This is such a great recipe. I pretty followed it exactly, except that I macerated the strawberries in a little triple sec along with the sugar. A...

It's amazing how something so quick and so easy can taste soooo good! Since fresh strawberries aren't always available, I substitute thawed frozen strawberries in syrup.

No one in my family really like this. I will keep looking for another recipe.