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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookedbycleo.com/giant-strawberry-shortcake-recipe/