Strawberry Shortcake is perfect for a crowd! A vanilla scone recipe bakes up pillowy soft. One recipe makes 18 cakes and they can be frozen ahead.
Strawberry season in Ohio generally starts at the end of May and goes through the month of June. I grew up picking strawberries with my Mom. But I enjoy eating strawberries year round. My French Strawberry Cake is one of my most popular recipes. Strawberry Shortcake is another classic recipe that uses strawberries. My strawberry shortcake recipe is a little bit different in that the shortcakes are actually a favorite vanilla scone recipe of mine. The best thing about this dough is that it is completely hands-off. Your stand mixer and a large cookie scoop do all the work. Yielding a sweet and tender cake for topping with sugared strawberries and whipped cream.
What is in a Strawberry Shortcake?
My shortcakes are not cake at all. The texture is kind of crumbly like a biscuit but also tender in the middle. The resulting shortcakes are sweet with a strong scent of vanilla. They pair so well with fresh strawberries. Plus they are very easy to make. This is what you’ll need to make this recipe for strawberry shortcake:
- Baking Powder
- Baking Soda
- Full-Fat Buttermilk
- Pure Vanilla Extract
Can Strawberry Shortcake be Frozen?
Yes. This recipe makes a large batch of shortcakes – 18 total. To freeze them, allow the shortcakes to cool to room temperature. Wrap each cake in plastic wrap. Then place the cakes in a freezer-safe, zippered bag. They will keep in the freezer for up to one month. When ready to eat, allow the cakes to thaw in the refrigerator overnight. Unwrap the cakes and place them on baking sheet. Warm them up in the oven for about 5 minutes at 350 degrees. Serve.
- I use this KitchenAid stand mixer for this recipe
- This is the large cookie scoop that I am referencing
- Line your sheet pans with parchment paper or silicone baking mats to prevent sticking
- Here’s a recipe for homemade whipped cream if you prefer it to canned
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- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp kosher salt
- 2 sticks unsalted butter cold and cut into 16 pieces
- 2 tbsp pure vanilla extract
- 1 cup full-fat buttermilk
- Preheat oven to 375 degrees F. Line two sheet pans with parchment paper or silicone baking mats.
- In a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt.
- Turn the mixer to low speed and add the butter, 1 tablespoon at a time, Allow about 30 seconds between the addition of each piece of butter. Continue mixing until the flour is the texture of coarse sand.
- Mix together the vanilla and buttermilk in a glass measuring cup.
- With the mixer on low speed, add about 3/4 of the buttermilk to the flour mixture. If the dough comes together as pictured, you've added enough. If not, add the remaining buttermilk until a cohesive dough forms.
- Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the dough a couple of times to make sure it is well combined. But don't over mix it.
- Use a large cookie scoop to divide the dough into rounds on the baking mats. You will get between 16 and 18 shortcakes total.
- Bake the shortcakes, rotating the pans halfway through, for 14 - 16 minutes. Until the shortcakes are lightly browned and just firm to the touch.
- Top the cooled shortcakes with fresh, sugared strawberries and whipped cream
More Strawberry Recipes
- French Strawberry Cake
- Spinach Strawberry Salad
- Strawberry Rhubarb Crisp
- Grilled Strawberry Balsamic Pork Tenderloin
- Strawberry Daiquiri