Giant Strawberry Shortcake Recipe

Introduction

This Giant Strawberry Shortcake is a delightful twist on the classic dessert, perfect for sharing. Layers of tender shortcake, fresh strawberries, and creamy whipped topping come together in an easy-to-make treat that impresses every time.

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

1. Step 1: Preheat the oven to 375°F with a rack in the upper third. Line a 9-inch square pan with parchment and lightly grease it.
2. Step 2: Weigh or measure the flour accurately. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Make a well in the center of the dry ingredients.
3. Step 3: Add 2/3 cup cold heavy cream, sour cream, melted butter, and vanilla to the well. Stir the wet ingredients briefly with a fork, then mix them into the dry ingredients until a soft, shaggy dough forms, with only a few dry spots remaining.
4. Step 4: Transfer the dough to the prepared pan. Shake gently to evenly spread it, then pat into an even layer with floured fingers. The surface should look rustic and slightly rough.
5. Step 5: Dab the top of the dough with the remaining 1 1/2 tablespoons heavy cream and sprinkle with coarse sparkling sugar.
6. Step 6: Bake for 22 to 26 minutes, rotating the pan halfway through. The shortcake is ready when the top is 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.
7. Step 7: While baking, hull the strawberries by removing leaves and stems. Quarter small berries and slice large ones into 1/2-inch thick pieces.
8. Step 8: In a medium bowl, toss strawberries with sugar and vanilla. Cover and store at room temperature until ready to assemble.
9. Step 9: To make the sour cream whip, combine cold heavy cream, sour cream, granulated sugar, vanilla, and a pinch of salt in a large bowl or mixer. Whip until medium-stiff peaks form. Set aside.
10. Step 10: To assemble, spoon half the strawberries and their juices over the cooled shortcake. Add dollops of whipped cream and spread with a spatula to create peaks and valleys. Top with the remaining strawberries and juices. Slice and serve immediately.
11. Step 11: Enjoy soon after assembling for best flavor and texture.

Tips & Variations

• Measure flour by spooning into your measuring cup and leveling it off to avoid a dense shortcake.
• For extra flavor, add a teaspoon of lemon zest to the strawberry topping.
• Use frozen strawberries that have been thawed and drained if fresh berries are unavailable.
• Make the shortcake and strawberry topping a day ahead; store separately and assemble just before serving.

Storage

Store leftover shortcake, strawberries, and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Reheat the shortcake gently in a warm oven before assembling. Avoid assembling ahead as the whipped cream and berries can make the shortcake soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use thawed frozen strawberries. Make sure to drain any excess liquid to keep the shortcake from becoming soggy.

How do I know when the shortcake is done baking?

The shortcake is done when the top is golden, cracked, and feels firm to the touch. It should spring back slightly when pressed gently.