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Judy John

Sugar Strawberry Shortcake Recipe

This sugar strawberry shortcake recipe creates a soft, sweet dessert layered with juicy strawberries and creamy texture.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Layer
  • 2 cups strawberries sliced
  • 3 tbsp sugar
  • 1 tsp lemon juice
Shortcake Base
  • 6 shortcake biscuits baked
Cream Layer
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Whisk
  • Knife
  • Refrigerator

Method
 

  1. Combine strawberries, sugar, and lemon juice until evenly mixed.
  2. Let mixture sit until juicy and slightly softened.
  3. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  4. Slice shortcakes and place bottom halves on serving plate.
  5. Add strawberries and juices over each base generously.
  6. Top with whipped cream and cover with shortcake tops.
  7. Serve immediately or chill briefly for a firmer texture.

Notes

For softer texture, allow strawberries to soak longer. For crisp layers, assemble just before serving. Chill briefly for stability. Freeze shortly for firmer slices if needed. Customize with chocolate or citrus zest. Store covered in refrigerator up to two days for best freshness.