When it comes to summer sweets, strawberry shortcake is a staple. The requirements are simple: a spongy cake or sweet biscuit, a dollop of whipped cream, and loads of fresh, red strawberries on top. Not only is it delicious, but it’s an approachable recipe and a reliable crowd pleaser. What’s more, ease of preparation leaves the door open to a number of different interpretations. Over the years, Southern Lady has created strawberry shortcake in a variety of ways.
For a light floral effusion, we added fragrant lavender to the shortcakes. Garnished with the small purple flowers (did you know lavender is part of the mint family?), the dessert has a fresh-from-the-garden flavor perfect for an outdoor luncheon.
One summer we went a little nutty and swapped the basic whipped cream for an amaretto-infused version, which added depth to the sweet and tart combination of strawberries and cake. A sprinkling of toasted almonds on top made the perfect finishing touch.
Then there’s our stacked approach, or “Strawberry Tall Cakes” as we like to call them. We wanted a classic dessert made in outside-of-the-box fashion, so we decided to go big with something known for its diminutive nature. Shortcakes are often split horizontally to add a layer of cream and strawberries to the middle of the dessert, but we added a third layer on top for a built-in extra helping and a splendid presentation. The made-from-scratch Orange-Scented Crème in this recipe makes this dessert extra special.
What’s your favorite take on strawberry shortcake? Whether you’re making one of these creative recipes or have your own unique approach, we want to see the summer goodies you’re preparing. Connect with us Facebook, Instagram, or Twitter, and share you ideas with us.
- 3 cups sliced fresh strawberries
- 1 tablespoon plus ½ cup sugar, divided
- 2 cups all-purpose flour
- 2 tablespoons dried lavender
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup buttermilk
- 1¼ cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
- ¼ cup confectioners’ sugar
- 1 egg white, lightly beaten
- 2 tablespoons coarse sugar
- Garnish: whipped cream, strawberry slices, lavender
- Preheat oven to 400˚. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, combine strawberries and 1 tablespoon sugar. Cover and refrigerate.
- In another medium bowl, combine flour, dried lavender, baking powder, baking soda, and remaining ½ cup sugar; stir to mix well. Using a pastry knife or fork, cut butter into flour mixture until it resembles coarse crumbs. In a separate bowl, combine buttermilk, ¼ cup cream, and vanilla. Add buttermilk mixture to flour mixture, stirring until dough is just combined (dough will be sticky).
- On a lightly floured surface, roll dough to a 1-inch thickness. Using a 2½-inch cutter, cut dough. Place on prepared baking sheet. Brush with egg white, and sprinkle with coarse sugar; bake for 12 to 14 minutes or until lightly browned. Remove to a wire rack, and let cool completely.
- In a medium bowl, combine confectioners’ sugar and remaining 1 cup cream. Beat with a mixer at medium speed until stiff peaks form.
- To serve, split shortcakes in half horizontally. Layer strawberries and whipped cream on bottom halves; replace tops of shortcakes.
- Garnish with a dollop of whipped cream, fresh strawberry slices, and dried lavender, if desired.
- 1 cup butter, softened
- 2 cups sugar
- 5 large eggs
- 1 tablespoon strawberry extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup chopped fresh strawberries
- 1 (1-pound) container strawberries, sliced
- 1/2 cup strawberry syrup
- 1 recipe Amaretto Cream (recipe follows)
- Garnish: toasted sliced almonds, fresh mint sprigs
- Preheat oven to 350°. Grease and flour a 10x51/4x3-inch loaf pan. In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry extract and vanilla.
- In a separate bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and chopped strawberries.
- Spoon batter into prepared pan. Bake 1 hour, cover loosely with aluminum foil and bake an additional 40 to 45 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan and cool completely.
- Serve with fresh strawberries, strawberry syrup, and Amaretto Cream. Garnish with toasted almonds and mint, if desired.
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup confectioners’ sugar
- 3 tablespoons almond-flavored liqueur
- In a medium bowl, combine cream and sour cream. Beat at medium-high speed with an electric mixer until soft peaks form. Add confectioners’ sugar and almond-flavored liqueur, and beat until stiff peaks form. Cover and chill until ready to use.
- 1 teaspoon almond extract may be substituted for almond-flavored liqueur, if desired.
- 1⁄2 cup confectioners’ sugar
- 1⁄4 cup finely ground toasted almonds
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 cup plus 2 teaspoons brown butter
- 2 egg whites
- 1⁄2 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
- 1 cup frozen sliced strawberries in syrup, thawed
- Orange-Scented Crème (recipe follows)
- Garnish: fresh strawberries
- Preheat oven to 350°. Lightly grease a 13x9x1-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray with cooking spray.
- In a small bowl, sift together confectioners’ sugar, almonds, flour, and salt. Add brown butter, egg whites, and vanilla. Beat with a mixer at medium-high speed until combined. Spread mixture onto prepared pan. Bake for 6 to 8 minutes, or until cake springs back when lightly touched in center; immediately loosen from sides of pan, and turn out onto parchment paper. Remove parchment paper from bottom of cake; let cake cool completely.
- In a small bowl, combine fresh and frozen strawberries.
- Using a 3-inch round cutter, cut 18 rounds from cake.
- To assemble, place one cake round on each of 6 dessert plates. Top each cake round with about 1 tablespoon sliced strawberries. Using a pastry bag fitted with a large star tip, pipe about 2 tablespoons Orange-Scented Crème on top of strawberries. Repeat layers two more times. Garnish with fresh strawberries, if desired.
- To make brown butter, melt butter in a medium saucepan over medium heat. Cook for 10 minutes or until butter turns brown and has a nutty aroma. Remove from heat, and let cool to room temperature.
- 1 (8-ounce) package cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup confectioners’ sugar
- 1 (8-ounce) container frozen whipped topping, thawed
- 1⁄2 cup marshmallow crème
- 1 tablespoon orange liqueur
- 1 teaspoon orange zest
- In a medium bowl, combine cream cheese and butter. Beat with a mixer at medium speed until creamy. Add confectioners’ sugar, beating to combine. Add whipped topping, marshmallow crème, liqueur, and zest, beating until smooth. Cover, and refrigerate for at least 1 hour before serving.