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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://cheflenacooks.com/giant-strawberry-shortcake-recipe/