From-Scratch Strawberry Shortbread Cake with Cream (VIDEO)

There’s something magical about fresh juicy strawberries layered over soft, buttery and flaky biscuits with clouds of whipped cream.

This Strawberry Shortbread Cake is true rustic beauty — made entirely from scratch with love. I bake the biscuits myself (no store-bought shortcuts!), and I will walk you through how easy and perfect they can be made. My daughter Matrona at age 3 can easily shape them. She is a great helper.

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Layer these flaky biscuits with lightly sweetened vanilla extract whipped cream and juicy strawberries for a cake that’s as elegant as it is effortless.

Whether you serve it at a summer brunch or as a delicate dessert with afternoon tea, this cake brings a sweet, old-fashioned charm that never goes out of style.

Some things are timeless and are popular no matter what your age. Strawberry short cake is a fantastic dessert for any occasion from a graduation party to celebrating a 100th great grandma birthday. By the way, it is great to serve as a buffet bar where each guest can build his very own strawberry shortbread cake.

If making strawberry shortcake from scratch sounds daunting, don’t worry—my biscuit recipe is super simple and foolproof, even for beginners. It comes together in one bowl, and instead of rolling and cutting the dough, I shape it into free-form balls (let your little one do it with you. Great recipe for beginners. Not only does this make things easier, but it gives the biscuits a spongy texture that soaks up the strawberry juices without getting soggy.

Celebrate summer with this from-scratch Strawberry Shortbread Cake layered with fresh cream and juicy strawberries. A simple, buttery shortbread base makes this homemade dessert unforgettable.

Why You’ll Love This Strawberry Shortbread Cake?

• It boasts the best, easiest biscuits. The biscuits I used in this recipe let you skip the kneading, cutting, and re-rolling, per-cooling and only 2 ingredients plus a leavening agent which is included in shortcake recipes. Instead, you’ll stir together the dough with a spoon and your fingers, then shape into balls and place into a cast iron pan — taking all of five minutes.

• It makes smart use of your ingredients. The strawberries are a true center piece of this humbling dessert, and this time of the year they are the best.

• Perfectly balances their natural sweetness. Heavy cream is used for whipped cream and stirred into the biscuit dough to make them ultra-tender.

What Do You need to make This Strawberry Shortbread Cake?

Strawberries - fresh, juicy strawberries, and take advantage of the season and get them from a local farm.

Heavy Cream - I always use organic, make sure cream is a cold temperature.

Flour - all purpose unbleached, organic flour is always my first choice.

Leavening agent - such as baking powder, make sure its aluminum free. Or make your own, just like I made in the video. For one teaspoon of baking powder you will need 1/2 teaspoon of baking soda, 1/4 teaspoon cream of tartar and 1/4 teaspoon corn starch.

Vanilla extract - always better to add to your whipped cream.

Salt - just a pinch of salt. Pink salt I used in this video.

Cast iron pan - or any pan of your choice.

More Strawberry Recipes

Strawberries Inside! Hidden-Fruit Muffins Kids Love

Ukrainian Buckwheat Dumplings Stuffed with Strawberries and farmer's Cheese

Wholesome Strawberry Ice Cream with Probiotic Kefir Cheese

Strawberries Chia Seeds Pudding. Parfait great for Breakfast or Dessert. Vegan

Let's do it...

Ingredients for the shortbread cakes (6 pieces)

2 cups all purpose unbleached flour

3 teaspoons aluminum free baking powder (or 1&1/2 teaspoons baking soda, 3/4 teaspoon corn starch and 3/4 teaspoon of cream of tartar).

Pinch of pink salt

1 &1/3 cups heavy cream (cold)

Ingredients for the cream

1&1/2 cups sliced strawberries

2 tablespoons raw cane sugar

One pint of heavy cream

1 tablespoon vanilla extract

Directions

• Preheat the oven to 425F.

• Chop strawberries, add 1-2 cups of sugar. Mix together, cover and set it aside.

• To the mixing bowl add flour, baking soda, salt, corn starch and cream of tartar. Stir in the cream with a wooden spoon until dough forms, about 30 seconds.

• Knead the dough briefly until smooth, again for about 30 seconds. Watch the video to see the kneading process.

• Shape the dough into 3/4-inch-thick circles. You will get about 6 of them.

• Then place the dough circles on a preseason cast iron pan or use any baking dish.

• Bake for 12-15 minutes.

• Meanwhile whip the cream into soft peaks and then incorporate the vanilla extract and sugar.

• After removing the biscuits from the oven allow them to cool down and then slice in half. Now, on the bottom half pour on 1-2 tablespoons of strawberries with some juice. Add one or two dollops of whipped cream, then some more strawberries. Cover with the top half of the biscuit and add some more cream and strawberries. Drizzle and decorate the plate with the accumulated strawberry juice.

  SERVE RIGHT AWAY!!!

• Please leave your comment, what is your favorite strawberry shortbread cake?