Introduction

Giant Strawberry Shortcake is a delightful twist on a classic favorite, featuring a tender, flaky shortcake base topped with juicy strawberries and a creamy sour cream whipped topping. Perfect for gatherings or a special treat, this easy-to-make dessert will impress with its fresh flavors and beautiful presentation.

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 it.
Step 2: Weigh your flour; or measure it by gently spooning into a cup and sweeping off excess. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center.
Step 3: Add 2/3 cup cold heavy cream, sour cream, melted butter, and vanilla to the well. Stir the liquids briefly with a fork, then mix wet into dry until a soft, shaggy dough forms with a few dry bits remaining.
Step 4: Transfer the dough to the prepared pan. Shake gently to level, then pat into an even layer with floured fingers. The top can be rough and craggy.
Step 5: Dab the dough surface with remaining 1 1/2 tablespoons heavy cream and sprinkle coarse sparkling sugar evenly on top.
Step 6: Bake for 22 to 26 minutes, rotating halfway through, until golden, cracked, and firm. Cool in pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the strawberries by removing stems and leaves. Quarter small berries and slice large ones about 1/2″ thick.
Step 8: Toss the strawberries with sugar and vanilla in a medium bowl. Cover and leave at room temperature until serving.
Step 9: For the sour cream whip, combine cold heavy cream, sour cream, sugar, vanilla, and a pinch of salt in a large bowl or stand mixer. Whip until medium-stiff peaks form and set aside.
Step 10: To assemble, spoon half the strawberries and juices over the shortcake. Dollop whipped cream on top and create texture with a spatula. Spoon remaining strawberries over the cream. Slice and serve.

Tips & Variations

For extra flavor, macerate the strawberries with a splash of lemon juice or a bit of liqueur.
You can prepare the shortcake base a day ahead; wrap tightly and store at room temperature to maintain freshness.
Use fresh vanilla bean seeds instead of paste for a natural vanilla aroma.
Make a non-dairy version by substituting coconut cream and non-dairy yogurt for the heavy cream and sour cream.

Storage

Giant Strawberry Shortcake is best enjoyed immediately after assembly to keep the shortcake from becoming soggy. Store leftover shortcake base wrapped separately at room temperature for up to 1 day. Whipped topping and strawberry mixture can be refrigerated for up to 1 day but bring whipped topping to room temperature and re-whip before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries work best because they retain their texture and taste. If using frozen, thaw and drain excess liquid before tossing with sugar to avoid sogginess.

How can I make the shortcake gluten-free?

Substitute the all-purpose flour with a gluten-free baking blend that measures like flour. Ensure your baking powder is gluten-free as well. The texture may vary slightly but should still be delicious.

Giant Strawberry Shortcake Recipe

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★★★★★

4.8 from 129 reviews

This Giant Strawberry Shortcake is a delightful dessert featuring a tender, buttery shortcake base topped with juicy, sweet strawberries and a luscious sour cream whipped topping. Perfect for summer gatherings or any time you crave a classic, homemade treat with a modern twist.

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

Ingredients

Scale

For the 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 King Arthur Pure Vanilla Extract
1 1/2 tablespoons (21g) heavy cream, for brushing
1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

For the Strawberry Topping

1 pound (454g) fresh strawberries (about 1 quart), hulled
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

For the 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 King Arthur Pure Vanilla Extract
Pinch of table salt

Instructions

Preheat and Prepare Pan: 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. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. Create a well in the center of the dry ingredients.
Add Wet Ingredients to Dry: Into the well, add the cold heavy cream, sour cream, melted butter, and vanilla. Use a fork to briefly mix the liquids together, then stir this mixture into the dry ingredients until a soft, shaggy dough forms with only a few dry spots remaining.
Transfer Dough to Pan: Pour the dough into the prepared pan. Gently shake and pat the dough evenly across the bottom using floured fingers. The surface should appear rough and craggy.
Brush and Sprinkle: Dab the top of the dough with the remaining 1 1/2 tablespoons of heavy cream, then evenly sprinkle the coarse sparkling sugar over the surface for a sweet, crunchy topping.
Bake Shortcake: Bake in the preheated oven for 22 to 26 minutes, rotating the pan halfway through baking. The shortcake is done when the top is golden, cracked, and firm to the touch. Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Prepare Strawberries: Hull the strawberries and cut smaller ones into quarters or slice larger berries into 1/2-inch thick pieces. Combine the strawberries, granulated sugar, and vanilla in a medium bowl, tossing to mix. Cover and keep at room temperature until ready to serve.
Make Sour Cream Whip: In a large bowl or stand mixer bowl, combine cold heavy cream, sour cream, sugar, vanilla, and a pinch of salt. Whip with an electric mixer or whisk attachment until medium-stiff peaks form. Set aside.
Assemble the Shortcake: When ready to serve, spoon half of the strawberry mixture and their juices onto the bottom of the cooled shortcake. Add dollops of the sour cream whip on top and spread gently with an offset spatula or spoon to create textured peaks and valleys. Spoon the remaining strawberries and juices over the top.
Serve and Store: Slice the assembled shortcake and serve immediately for the best texture and freshness. The components can be made ahead, but assembly is best done just before serving to maintain quality.

Notes

For best results, use cold heavy cream and sour cream when mixing the dough and making the whip to ensure proper texture.
Coarse sparkling sugar adds a delightful crunch and lovely appearance on the shortcake top; if unavailable, regular granulated sugar can be used but with less crunch.
Shortcake is best enjoyed soon after assembly as the cake can become soggy if left too long with the strawberry juices and cream.
You can make the shortcake base and strawberry topping a day in advance, but keep them separate until serving.
If fresh strawberries are not in season, frozen strawberries thawed and drained can be used but may alter the texture slightly.

Keywords: Strawberry Shortcake,Dessert,Summer Dessert,Shortcake,Strawberries,Whipped Cream,Sour Cream Whip