Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Giant Strawberry Shortcake Recipe

★★★★★

4.6 from 98 reviews
  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

This Giant Strawberry Shortcake is a delightful dessert featuring a tender, buttery shortcake base topped with fresh, juicy strawberries and a luscious sour cream whipped topping. Perfectly balanced with a hint of vanilla and a sparkling sugar crust, this recipe delivers a classic treat with a giant twist that’s ideal for gatherings or special occasions.

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) 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

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) 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. Preheat Oven: Preheat your oven to 375°F (190°C) with a rack placed in the upper third. Prepare a 9″ square pan by lining it with parchment paper and lightly greasing it to prevent sticking.
  2. Mix Dry Ingredients: Measure the flour by weighing or gently spooning into a cup, then whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Create a well in the center of the mixture for the wet ingredients.
  3. Add Wet Ingredients: Pour the cold heavy cream, sour cream, melted butter, and vanilla into the well. Briefly stir the liquids together with a fork, then mix them into the dry ingredients until a soft, shaggy dough forms with only a few dry spots remaining.
  4. Transfer & Shape Dough: Transfer the dough into the prepared pan. Gently shake the pan to evenly distribute the dough, then use floured fingers to pat it into an even layer. The surface should look rustic and slightly craggy.
  5. Brush & Sprinkle: Dab the remaining 1 1/2 tablespoons of cold heavy cream on top of the dough and sprinkle evenly with coarse sparkling sugar for a crunchy crust.
  6. Bake the Shortcake: Bake for 22 to 26 minutes, rotating the pan halfway through baking. The shortcake is done when the top turns golden, is cracked, and feels firm to the touch. Remove from oven and cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Strawberries: While the shortcake bakes, hull the strawberries by removing leaves and stems. Quarter small berries and slice larger ones into 1/2-inch thick pieces. In a medium bowl, toss the strawberries with sugar and vanilla until combined. Cover and leave at room temperature until assembly.
  8. 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. Use an electric mixer or whisk attachment to whip until medium-stiff peaks form. Set aside.
  9. Assemble the Shortcake: When ready to serve, spread about half of the strawberry mixture and juices over the cooled shortcake. Dollop the whipped topping over the strawberries and create textured peaks with an offset spatula or spoon. Spoon the remaining strawberries and their juices on top.
  10. Serve: Slice the assembled strawberry shortcake into generous squares and serve immediately for best freshness and flavor.
  11. Storage: Best enjoyed soon after assembly. Components can be made ahead – shortcake baked and cooled, strawberry topping prepared, and sour cream whip made and refrigerated but assembled just before serving to preserve texture.

Notes

  • Measure flour properly by spooning and leveling to avoid dense shortcakes.
  • Use cold heavy cream and sour cream for best texture in dough and whipped topping.
  • Coarse sparkling sugar on top adds a delightful shimmer and slight crunch.
  • Do not overmix the dough to keep shortcake tender and flaky.
  • Strawberries can be left at room temperature for about an hour to macerate and develop juices.
  • The sour cream in the whip adds tang and stabilizes the whipped cream.
  • Assemble just before serving to prevent sogginess.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry shortcake, dessert, summer dessert, baking, whipped cream, fruit topping, classic dessert, sour cream whip

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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