Whip up this From Scratch Strawberry Shortcake recipe to welcome the return of the Spring season…bringing with it, fresh strawberries!
You probably already know that I live in the state known for its obsession with festivals and if we’re being honest, eating. It should come as no surprise that a festival is indeed right around the corner (the Ponchatoula Strawberry Festival). And even if you’re not local or have no desire to visit the festival, I’m betting you’ll be partaking in enjoying those red delicious berries at some point this season.
My April inRegister column was a big one, y’all. They gave me 2 full pages and 3 half pages to load up with strawberry recipes in celebration of my love affair with the fruit.
I’m sharing the Strawberry Shortcake first because before you go out and buy store bought shortcake or a boxed mix, I need you to have this easy homemade recipe to make at home yourself.
Let’s dive in!
Now, before you get too overwhelmed with how long the instructions are just remember that good things come to those who wait and are patient. Even better things come to those who put in the time to bake from scratch.
- For the Cake:
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 sticks of unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup light sour cream
- For the Strawberry Layer:
- 1 pound fresh strawberries, rinsed, hulled, chopped
- 3 tablespoons granulated sugar
- For the Cream Cheese Layer:
- 2 cups heavy cream
- 6 ounce cream cheese, softened
- 1/2 teaspoon clear vanilla extract
- 1 cup powdered sugar
Your family will love it. Your friends will hail you as baking extraordinaire. And you’ll be so darn impressed with yourself you’ll never reach for store bought again.
I layered my From Scratch Strawberry Shortcake in cute little ice cream dessert dishes because I do love something individualized and knowing that what’s inside that dish is mine all mine. You could certainly layer this in a trifle dish as well and still dazzle your guests with it’s beautiful layers, though.
You have options, friends.
But the one thing that is not optional is not making this once this season.
Meet ya back here on Friday when I’m sharing a Strawberry Limeade that you also need to add to that strawberry season list. It’s perfect for porch sippin!