Introduction

This Giant Strawberry Shortcake is a delightful twist on a classic dessert, perfect for sharing with family and friends. Featuring a tender, flaky shortcake topped with juicy strawberries and a luscious sour cream whipped cream, it’s both elegant and easy to make.

Giant Strawberry Shortcake Recipe - Recipe Image

Ingredients

2 cups plus 2 tablespoons (255g) King Arthur Unbleached All-Purpose Flour*
1/3 cup (66g) granulated sugar
2 teaspoons baking powder
1/4 plus 1/8 teaspoon baking soda
1/2 teaspoon table salt
2/3 cup (152g) heavy cream, cold, plus 1 1/2 tablespoons (21g) for brushing
1/4 cup (57g) sour cream, cold
6 tablespoons (85g) unsalted butter, melted
3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling
1 pound (454g) fresh strawberries (about 1 quart)
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract (for strawberries)
1 cup (227g) heavy cream, cold
1/4 cup (57g) sour cream, cold
1 1/2 tablespoons (18g) granulated sugar (for whipped cream)
1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract (for whipped cream)
Pinch of table salt

Instructions

Step 1: Preheat the oven to 375°F with a rack in the upper third. Line a 9″ square pan with parchment and lightly grease.
Step 2: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine and create a well in the center.
Step 3: Add 2/3 cup cold heavy cream, sour cream, melted butter, and vanilla to the well. Briefly stir the liquids with a fork, then mix into the dry ingredients until a soft, shaggy dough forms with a few dry bits remaining.
Step 4: Transfer the dough to the prepared pan. Shake gently to distribute evenly, then pat into an even layer with floured fingers. It’s okay if the surface looks rough and craggy.
Step 5: Dab the dough surface with the remaining 1 1/2 tablespoons heavy cream and sprinkle coarse sparkling sugar evenly on top.
Step 6: Bake for 22 to 26 minutes, rotating the pan halfway through. The shortcake is done when the top is golden, cracked, and firm. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: While the shortcake bakes, hull the strawberries by removing leaves and stems. Quarter small berries and slice larger ones about 1/2″ thick.
Step 8: Combine strawberries, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a medium bowl. Toss gently and store covered at room temperature until serving.
Step 9: To make the sour cream whip, combine heavy cream, sour cream, 1 1/2 tablespoons sugar, 1/2 teaspoon vanilla, and a pinch of salt in a large bowl. Whip until medium-stiff peaks form and set aside.
Step 10: To assemble, spoon half the strawberries and juices over the shortcake. Dollop the whipped cream on top and spread with a spatula to create peaks and valleys. Add the remaining strawberries on top. Slice and serve.

Tips & Variations

For extra flavor, chill the dough before baking to improve texture and rise.
Use frozen strawberries thawed and drained if fresh berries are out of season.
Swap lemon zest or a splash of liqueur into the strawberries for a bright twist.
Make the shortcake base a day ahead and store wrapped tightly to save time.

Storage

Strawberry shortcake is best enjoyed fresh after assembly to keep the shortcake from becoming soggy. Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shortcake gently in a warm oven before assembling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries if fresh ones aren’t available. Thaw and drain them well before mixing with sugar and vanilla to avoid excess liquid.

How do I make sure my shortcake is tender and flaky?

Use cold ingredients, especially the cream and sour cream, and avoid overmixing the dough. Patting the dough gently without compressing it helps maintain a light texture.

Giant Strawberry Shortcake Recipe

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★★★★★

4.9 from 664 reviews

This Giant Strawberry Shortcake recipe is a luscious, homemade dessert featuring a tender, flaky shortcake base topped with sweet, juicy fresh strawberries and a creamy, tangy sour cream whipped topping. Perfect for special occasions or a delightful treat, this recipe combines classic flavors with a simple baking method to achieve a beautifully golden and inviting shortcake crowned with luscious fruit and whipped cream.

Author: Lena
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Shortcake

2 cups plus 2 tablespoons (255g) King Arthur Unbleached All-Purpose Flour
1/3 cup (66g) granulated sugar
2 teaspoons baking powder
1/4 plus 1/8 teaspoon baking soda
1/2 teaspoon table salt
2/3 cup (152g) heavy cream, cold
1/4 cup (57g) sour cream, cold
6 tablespoons (85g) unsalted butter, melted
3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
1 1/2 tablespoons (21g) heavy cream, for brushing
1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

Strawberry Topping

1 pound (454g) fresh strawberries (from about 1 quart)
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

Sour Cream Whip

1 cup (227g) heavy cream, cold
1/4 cup (57g) sour cream, cold
1 1/2 tablespoons (18g) granulated sugar
1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
Pinch of table salt

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) with a rack positioned in the upper third. Line a 9-inch square pan with parchment paper and lightly grease it to prepare for baking.
Mix Dry Ingredients: Accurately weigh or measure the flour. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisk well to ensure even distribution, then make a well in the center for the wet ingredients.
Combine Wet Ingredients: Into the well, add 2/3 cup of cold heavy cream, sour cream, melted butter, and vanilla bean paste. Use a fork to briefly mix these liquids together, then incorporate them into the dry ingredients by stirring gently until a soft, shaggy dough forms, with just a few dry bits left.
Transfer Dough to Pan: Pour the dough into the prepared pan. Gently shake the pan so the dough spreads evenly, then use floured fingers to pat it into an even layer. The surface can look rough and uneven.
Brush and Sprinkle: Lightly dab the dough surface with the remaining 1 1/2 tablespoons of heavy cream, then evenly sprinkle the coarse sparkling sugar on top for a sweet crunchy finish.
Bake the Shortcake: Bake in the preheated oven for 22 to 26 minutes, rotating the pan halfway through to ensure even baking. The shortcake is ready when its top is golden brown, cracked, and feels firm to the touch. Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare Strawberries: While the shortcake bakes, hull the strawberries by removing stems and leaves. Quarter smaller berries and slice larger ones into 1/2-inch thick pieces.
Toss Strawberry Topping: In a medium bowl, combine the prepared strawberries with granulated sugar and vanilla bean paste. Toss gently to combine and sweeten. Cover and store at room temperature until ready to assemble.
Make the Sour Cream Whip: In a large bowl or stand mixer bowl, combine heavy cream, sour cream, granulated sugar, vanilla bean paste, and a pinch of salt. Whip with an electric hand mixer or whisk attachment until medium-stiff peaks form. Set aside.
Assemble the Shortcake: When ready to serve, spoon about half of the strawberry mixture with juices evenly over the cooled shortcake. Dollop the sour cream whipped topping on top. Use an offset spatula or spoon back to create peaks and valleys in the cream. Spoon the remaining strawberries and juices over the whipped topping. Slice and serve immediately for best results.
Storage: Strawberry shortcake is ideal when enjoyed soon after assembly, as the shortcake will eventually soften from the strawberry juices. Components can be made ahead separately and assembled prior to serving for freshness.

Notes

Measuring flour precisely by weight ensures consistent results.
Use cold heavy cream and sour cream for the best texture in dough and whip.
The coarse sparkling sugar adds a beautiful crunch and sparkle to the baked shortcake.
For best flavor, use fresh ripe strawberries and consume the assembled cake soon after preparation to prevent sogginess.
You can prepare the shortcake and strawberry topping in advance, just whip the cream and assemble right before serving.
Rotate the baking pan halfway through to ensure even browning of the shortcake.

Keywords: strawberry shortcake, giant shortcake, strawberry dessert, sour cream whip, fresh strawberries, homemade shortcake, easy dessert