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Giant Strawberry Shortcake Recipe

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4.5 from 114 reviews

This Giant Strawberry Shortcake recipe features a tender, flaky shortcake baked in a square pan, layered with fresh macerated strawberries and a luscious sour cream whipped topping. Perfect for a crowd-pleasing dessert, it combines the rich flavors of vanilla and cream with the bright sweetness of strawberries for a classic 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) cold heavy cream
  • 1/4 cup (57g) cold sour cream
  • 6 tablespoons (85g) unsalted butter, melted
  • 3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
  • 1 1/2 tablespoons (21g) cold heavy cream, for brushing
  • 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 King Arthur Pure Vanilla Extract

Sour Cream Whip

  • 1 cup (227g) cold heavy cream
  • 1/4 cup (57g) cold sour cream
  • 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. Preheat Oven: Preheat your oven to 375°F (190°C) and place a rack in the upper third. Line a 9-inch square pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. Create a well in the center of the dry ingredients.
  3. Combine Wet Ingredients: In a separate small bowl or directly in the well, add the cold heavy cream, cold sour cream, melted butter, and vanilla extract or paste. Use a fork to lightly mix these together before stirring them into the dry ingredients to form a soft, shaggy dough with only a few dry spots remaining.
  4. Shape Dough in Pan: Transfer the dough to the prepared pan and gently shake it to spread evenly. Using floured fingers, pat the dough into an even layer. It’s fine if the top looks rough and craggy.
  5. Brush and Sprinkle: Dab the surface of the dough with the remaining cold heavy cream and sprinkle the coarse sparkling sugar evenly on top for texture and sweetness.
  6. Bake Shortcake: Bake for 22 to 26 minutes, rotating the pan halfway through baking. The shortcake is done when it is golden brown, cracked on top, and firm to touch. Remove from oven and cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Strawberry Topping: Hull the strawberries by removing leaves and stems. Quarter small berries and slice large berries into 1/2-inch slices. Combine strawberries with granulated sugar and vanilla extract in a medium bowl and toss gently. Let sit at room temperature until ready to serve.
  8. Make Sour Cream Whip: In a large bowl or stand mixer bowl, combine the cold heavy cream, cold sour cream, sugar, vanilla extract, and a pinch of salt. Whip with a hand mixer or whisk attachment until medium-stiff peaks form. Set aside.
  9. Assemble Shortcake: When ready to serve, spoon half of the strawberries and their juices over the shortcake. Dollop the sour cream whip over the strawberries and spread gently using an offset spatula or spoon to create peaks and valleys. Top with the remaining strawberries and juices.
  10. Serve and Store: Slice into squares and serve immediately for best texture and flavor. If making ahead, see notes for storage tips to maintain freshness.

Notes

  • Weighing flour ensures the most accurate measurement for perfect texture.
  • Coarse sparkling sugar adds a lovely crunchy topping on the shortcake.
  • The sour cream whip adds richness and stability compared to plain whipped cream.
  • Shortcake can be made a day ahead and stored wrapped tightly; assemble just before serving.
  • Fresh strawberries should be enjoyed soon after prepping as they release juice and soften over time.
  • Use fresh, ripe strawberries for best flavor and natural sweetness.

Keywords: strawberry shortcake, giant shortcake, strawberry dessert, summer dessert, baked shortcake, berry shortcake, sour cream whip

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