Introduction

This Giant Strawberry Shortcake is a delightful twist on a classic dessert, perfect for sharing with family and friends. Layers of tender, buttery shortcake combine with fresh strawberries and a creamy sour cream whipped topping for a sweet, satisfying treat.

Giant Strawberry Shortcake Recipe - Recipe Image

Ingredients

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, plus 1 1/2 tablespoons (21g) for brushing
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) coarse sparkling sugar, for sprinkling
1 pound (454g) fresh strawberries (about 1 quart)
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
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

Step 1: Preheat the oven to 375°F with a rack in the upper third. Line a 9″ square pan with parchment and lightly grease.
Step 2: Weigh or measure the flour by gently spooning it into a cup and sweeping off excess. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Create a well in the center of the dry ingredients. Add 2/3 cup heavy cream, sour cream, melted butter, and vanilla. Stir the liquids briefly with a fork, then mix into the dry ingredients until a soft, shaggy dough forms with a few dry bits remaining.
Step 4: Transfer the dough to the prepared pan. Shake the pan gently to distribute the dough evenly, then pat it into an even layer with floured fingers. A rough, craggy surface is fine.
Step 5: Dab the dough’s surface with the remaining 1 1/2 tablespoons heavy cream and sprinkle the coarse sparkling sugar evenly on top.
Step 6: Bake for 22 to 26 minutes, rotating the pan halfway through. The shortcake is done when golden, cracked, and firm to the touch. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 7: While baking, hull the strawberries by removing leaves and stems. Quarter small berries and slice larger ones about 1/2 inch thick.
Step 8: Combine the strawberries with 2 tablespoons sugar and 1/2 teaspoon vanilla in a medium bowl. Toss gently and cover at room temperature until ready to serve.
Step 9: To make the sour cream whip, combine cold heavy cream, sour cream, 1 1/2 tablespoons sugar, 1/2 teaspoon vanilla, and a pinch of salt in a large bowl. Whip until medium-stiff peaks form with an electric mixer or whisk attachment.
Step 10: To assemble, spoon half the strawberries and their juices over the cooled shortcake. Dollop the sour cream whipped topping on top and spread gently into peaks and valleys. Spoon the remaining strawberries over the top. Slice and serve immediately.

Tips & Variations

For a more flavorful shortcake, use buttermilk instead of sour cream.
Chill the dough briefly before baking if you want a slightly denser texture.
Use fresh vanilla bean seeds instead of paste for an extra fragrant touch.
If you prefer, layer the strawberries and cream between sliced shortcake pieces for individual serving portions.

Storage

This strawberry shortcake is best enjoyed soon after assembly to keep the shortcake from becoming soggy. You can store the baked shortcake, whipped topping, and macerated strawberries separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving. Reheat the shortcake gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Fresh strawberries are best for this recipe to maintain texture and flavor. If using frozen, thaw and drain them well before combining with sugar and vanilla to avoid a watery topping.

Can I make this dessert gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend designed for cakes or biscuits. Make sure it includes xanthan gum for structure and adjust baking times as needed.

Giant Strawberry Shortcake Recipe

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★★★★★

4.6 from 288 reviews

This Giant Strawberry Shortcake recipe features a tender, fluffy homemade shortcake layered with juicy fresh strawberries and a luscious sour cream whipped cream. Perfect for a warm-weather dessert, it combines a slightly tangy cream topping with sweet strawberries for a refreshing and indulgent treat.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 to 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 pure vanilla extract
1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

Strawberry Topping

1 pound (454g) fresh strawberries (about 1 quart)
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla bean paste or 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 pure vanilla extract
Pinch of table salt

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and position a rack in the upper third. Line a 9-inch square baking pan with parchment paper and lightly grease it to prevent sticking.
Mix Dry Ingredients: Weigh or properly measure the flour, then whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. Create a well in the center of the dry mixture.
Add Wet Ingredients: Into the well, add 2/3 cup cold heavy cream, cold sour cream, melted butter, and vanilla bean paste. Briefly stir the liquids with a fork, then incorporate them into the dry ingredients until a soft, shaggy dough forms with just a few dry flour bits remaining.
Transfer Dough to Pan: Spoon the dough into the prepared pan and gently shake it to distribute evenly. Pat the dough into an even layer using floured fingers; the surface can remain slightly rough and craggy.
Brush and Sprinkle: Dab the dough’s top gently with the remaining 1 1/2 tablespoons heavy cream, then evenly sprinkle the coarse sparkling sugar over it for a crunchy glaze when baked.
Bake the Shortcake: Bake for 22 to 26 minutes, rotating the pan halfway through, until the shortcake is golden, cracked on top, and firm to the touch. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely while preparing the strawberry topping.
Prepare Strawberries: Hull the strawberries by removing leaves and stems. Quarter small berries and slice larger ones into 1/2-inch thick pieces. Combine strawberries with granulated sugar and vanilla bean paste in a medium bowl, tossing gently to coat. Leave covered at room temperature until serving.
Make Sour Cream Whip: In a large bowl or stand mixer bowl, combine cold heavy cream, sour cream, sugar, vanilla bean paste, and a pinch of salt. Whip using an electric mixer until medium-stiff peaks form. Set aside.
Assemble the Dessert: When ready to serve, spread half the strawberry mixture with juices evenly over the cooled shortcake. Dollop and spread the sour cream whip over the strawberries, creating peaks and valleys. Spoon the remaining strawberries and juices on top. Slice and serve immediately.
Storage: This dessert is best enjoyed fresh after assembly. For making components ahead, store shortcake and topping separately and whip cream just before serving to maintain freshness.

Notes

Use cold heavy cream and sour cream to ensure a tender dough and stable whipped cream.
Gently fold wet ingredients into dry; avoid overmixing to keep shortcake tender and light.
The coarse sparkling sugar adds a delightful crunch and attractive appearance when baked on top.
Allow shortcake to cool completely before assembling to prevent the cream from melting.
Strawberries are best when fresh and ripe for maximum sweetness and flavor.
You can prepare the strawberry mixture up to a few hours ahead; keep covered at room temperature.
Whip the sour cream cream just before serving to retain its texture and volume.

Keywords: strawberry shortcake, giant strawberry shortcake, summer dessert, homemade shortcake, fresh strawberries, whipped cream dessert