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96% would make again

Strawberry Shortcake

Tasty Team


for 8 servings


  • 1 ¼ lb strawberry (565 g), cleaned, hulled, and quartered
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • ¼ teaspoon fine sea salt


  • 2 cups all purpose flour (250 g)
  • 4 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cold, cubed
  • 1 cup heavy cream (240 mL), plus 1 1/2 tablespoons, divided
  • flaky sea salt, for sprinkling
  • whipped cream, for serving

Nutrition Info

    Calories 361
    Fat 22g
    Carbs 40g
    Fiber 2g
    Sugar 11g
    Protein 5g

Estimated values based on one serving size.


  1. Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
  2. Preheat the oven to 400°F (200°C).
  3. In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
  4. Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
  5. Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
  6. Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
  7. Enjoy!

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