"This recipe shows you how to make an easy strawberry shortcake that's perfect for a quick dessert. If you love strawberries and shortcake, this recipe is for you!"
There's a kind of magic in a summer recipe that you can make wherever you are with whatever fruit is most glorious is at that very moment. The first bite always takes me back to being a kid again!
This strawberry shortcake is so simple that you can make it within 15 minutes, and so satisfying that it may...WILL become your go-to dessert for summer, this simple recipe you can keep in your back pocket. Strawberries are the classic choice, but this is also heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Classic Strawberry Shortcake
Servings – 3 Double Decker - 6 Single Layer Prep Time – 15 Minutes Chill Time – 1 Hour
Ingredients:
1 quart fresh strawberries, sliced
1/2 cup white sugar
1-12oz package prepared sponge cake dessert cups, you can find these in the bakery or produce section of your grocery store
1-8oz container of cool whip or 7oz can of whipped cream
Directions:
Pick over and hull (remove the green tops) of your strawberries. Cut in half or slice, depending on size.
Gently crush about a quarter of the berries with a fork to release their juices. Mix in remaining cut berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to an hour for the berries to macerate and develop the sweet and juicy flavor.
Place a dessert cup on each serving dish/bowl. Spoon 1 tablespoon of stawberry juice and drizzle over sponge cake dessert cup.
Add a generous dollop of cool whip over the dessert cup, spoon over a generous spoonful of strawberries and juice.
Add a second dessert cup on top with divit side facing down. Repeat the layering process; and end with a dollop of whipped cream.
I prefer the double decker! 🤭 But you are more than welcome to make these in single layers as well!
Serve immediately.
Notes:
One great thing about this recipe; you can use it multiple ways.
Use a boxed cake mix, bake according to directions and ingredients. Bake in a 9x13" pan. Once cake is cooled you can cut the cake into square pieces, and then each piece in half again. Assemble as recipe calls.
You can also use a frozen store bought pound cake (Sara Lee) is my favorite.
Angel Food cake from a local bakery.
Hostess Twinkies work great and even give an extra flavor!
Even home made pillsbury canned biscuits will work great. Bake according to package directions, brush milk over the tops of each biscuit and sprinkle with coarse sugar before baking. Assemble shortcakes according to this recipe.
Nutrition:
Calories: 311 | Carbohydrates: 71g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 260mg | Fiber: 2g | Sugar: 30g | Vitamin C: 60mg | Calcium: 89mg | Iron: 2mg
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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