Giant Strawberry Shortcake on a cooling rack
Giant Strawberry Shortcake

Giant Strawberry Shortcake

Recipe by Jordan Smith
Not Yet Reviewed
Bake it Easy

This easy strawberry shortcake takes a major shortcut: Rather than cutting out biscuits and plating each individual shortcake, you press the stir-together dough into a square pan and bake it as one big slab. Made with melted butter, heavy cream, and sour cream, the biscuit is wonderfully tender (plus, there’s no need to cut in cold butter). Spoon juicy macerated berries over the top of the big shortcake so the juices soak in, then finish with a sour cream whip and more juicy fruit. What’s summer if not messy and joyful?

Prep
25 mins
Bake
22 to 26 mins
Total
1 hr
Yield
one large shortcake (serves 9)
Giant Strawberry Shortcake sliced on a cutting board - select to zoom
Giant Strawberry Shortcake sliced on a cutting board - select to zoom
Giant Strawberry Shortcake on a cooling rack - select to zoom
Giant Strawberry Shortcake Ingredients - select to zoom

Instructions

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  1. Preheat the oven to 375°F with a rack in the upper third. Line a 9" square pan with parchment and lightly grease. 

  2. To make the shortcake: 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. Create a well in the center of the dry ingredients. 

  3. To the well, add 2/3 cup (152g) of the cream, the sour cream, melted butter, and vanilla. Use a fork to briefly stir the liquid ingredients together, then stir the wet ingredients into the dry ingredients until a soft, shaggy dough begins to form and only a few dry bits remain. 

  4. Transfer the dough to the prepared pan. Gently shake the pan so that the mixture is evenly distributed, then pat it into an even layer using floured fingers. It’s OK if the top of the dough looks craggy and rough. 

  5. Gently dab the surface of the dough with the remaining 1 1/2 tablespoons (21g) heavy cream; sprinkle the coarse sparkling sugar evenly on top.

  6. Bake the shortcake for 22 to 26 minutes, rotating the pan halfway through. The shortcake is done when the top is golden, cracked, and firm to the touch. Remove the shortcake from the oven and let it cool in the pan just until cool enough to handle, about 10 minutes, then transfer it to a wire rack to cool completely. While the shortcake bakes, prepare the strawberry topping. 

  7. To prepare the strawberry topping: Remove the strawberries’ leaves and stems (hull the berries). Quarter any small strawberries and slice any large ones into 1/2"-thick pieces.  

  8. In a medium bowl, combine all the topping ingredients, tossing to combine. Store covered, at room temperature, until ready to assemble. 

  9. To make the sour cream whip: In a large bowl or the bowl of a stand mixer, add all of the ingredients. Whip using an electric hand mixer or the whisk attachment until medium-stiff peaks form. Set aside. 

  10. To assemble the easy strawberry shortcake: When ready to serve, spoon about half of the strawberries and their juices over the shortcake. Dollop the whipped cream over the top, then use an offset spatula or the back of a spoon to create peaks and valleys. Spoon the remaining strawberries and their juices over the top. Slice and serve. 

  11. Storage information: Strawberry shortcake is best enjoyed soon after assembly. See “tips,” below for details on how to make the components ahead.  

Tips from our Bakers

  • To make in advance: All the components of the shortcake can be made up to 24 hours before serving. Store the shortcake, well wrapped, at room temperature. Store the strawberry topping and sour cream whip in separate covered containers in the refrigerator. 

  • To make easy strawberry shortcake for a crowd: Double the recipe and bake it in a 9" x 13" pan. The shortcake will bake for 30 to 35 minutes. 

  • This recipe will also fit in an 8" square pan, producing a slightly thicker shortcake. No need to adjust the bake time.  

  • Use our Buttermilk Biscuit Flour Blend in place of the all-purpose flour to make a remarkably light and tender shortcake. Use 2 cups plus 2 tablespoons (249g) Biscuit Flour Blend and omit the baking powder and salt (you'll still use the baking soda). The batter will be wet and sticky; in step 4, spread the dough into the pan with a spatula. There's no need to brush with cream before sprinkling on the sugar. Bake as directed, checking for doneness a few minutes early as Biscuit Flour Blend browns faster than all-purpose; tent with foil as necessary.

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