Melt-away Strawberry Shortcakes Recipe -
Melt-away Strawberry Shortcakes Recipe
  • READY IN 45 mins

Melt-away Strawberry Shortcakes

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings

    45 mins


  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® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2004

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. And I also used Frozen strawberries. But It still turned out excellent! I would suggest to follow the recipe as is, it was wonderful with frozen strawberries, but I am sure it would be heavenly with fresh ones! Good luck and I hope you enjoy this one as much as our family did!

Most Helpful Critical Review
Jul 26, 2004

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


27 Ratings

Mar 04, 2004

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.

Jul 14, 2004

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 definetally make it again. I made it the night before which made assembly easy. I would use more strawberries and whip cream next time, as we used all of them for 4 of us. Thanks for a GREAT recipe!

Jul 13, 2004

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 it. I think vanilla ice cream was be a great addition, as other reviewers mentioned.

Jun 02, 2004

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 on. I used fat free half and half since that's all I had at home and it still worked fine. You could probably use milk as well to replace the cream in the bread.

Apr 20, 2004

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

Mar 29, 2004

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. All my friends loved this dessert!


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 48.4 g
  • 16%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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