Strawberry Shortcake For a Crowd

It’s about to be strawberry season, so I have a perfect recipe for you. A single, large strawberry shortcake. It’s a really simple dish, but it’s a showstopper. Every time I bring this out, I get a ton of “oohs and aahs.” It’s really cool, but the thing is, it takes no time at all.

Here’s what you do. Slice up a bunch of strawberries, add some sugar, and let them macerate for an hour or three (you can add some Grand Marnier, orange curacao or the like if you desire, but it’s not necessary). Then make your big-ass shortcake. It’s just self-rising flour, sugar, salt, butter and buttermilk. Whip up some heavy cream with vanilla and sugar, and then serve by cutting that big-ass shortcake in half, putting berries and cream in the middle, and some more on top. Just look at the picture, will ya????

Anyhow, recipe is after the break. And really, it’s incredibly easy, but it’ll dazzle your guests. And man, does it ever taste good!

Strawberry Shortcake

For the shortcake

  • 2 cups self-rising flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp sugar
  • 6 Tbsp. cold unsalted butter
  • 7/8 cup buttermilk

Preheat oven to 450°F. Mix dry ingredients in a medium bowl. Cut cold butter into tablespoon-sized pieces, add to flour mixture, and cut in with a pastry cutter until butter is like coarse crumbs. Add liquid all at once, stir gently to bring it together, and turn onto a flat surface dusted with flour. Knead gently 2-4 times, folding the dough over itself. It will still be somewhat coarse and fairly wet. Scrape up dough, and then drop onto a cookie sheet lined with parchment paper. Let is spread out. Bake for about 14 minutes until golden brown.

Strawberries and Assembly

Hull and slice approximately 1 quart of strawberries. Add 1/4 cup sugar and, if desired, a “splash” of orange flavored liqueur, and toss. Whip 1 pint of whipping/heavy cream with 3 Tbsp sugar and 1 tsp of vanilla.

Cut warm, baked shortcake in half using a long, serrated knife. Gently remove top. Spoon 3/4 of the juicy strawberries onto the bottom half of the shortcake, followed by 3/4 of the whipped cream. Put on the top of the shortcake, and then add remaining berries and whipped cream. Cut into wedges and serve. Sit back and enjoy the compliments from your guests, as they will be very happy.


7 Responses to Strawberry Shortcake For a Crowd

  1. Joe says:

    That looks like a decent-sized serving for me, but what are you going to eat? 🙂

  2. catena says:

    But strawberry season is already here.

  3. seahawg says:

    Man that looks good! That homemade shortcake and whipped cream, will make you slap your mama, when she tries to pawn off those packaged shortcakes with Redi-whip on them!

  4. This looks awesome and you can bet I’ll beat a path to NC Farmer’s Market this weekend to get the strawberries.

    One question, are you sure this is your recipe? I could have swore I saw this on Cindy McCain’s website. 😉

  5. MB says:

    You have redeemed yourself Varmit. After the beet recipe, I was ready to change the channel.

  6. Varmint says:

    Boy, beets just don’t get any love. Beets rock, MB, they truly do.

    But strawberries ain’t bad!

  7. CHall says:

    yeah……I stumbled across a similar shortcake recipe years ago in my trusty Betty Crocker cookbook. Just basically a big ol biscuit split in half. I couldn’t believe how much better it tasted than those spongy little cakes in the grocery store. Since there are just two of us here, I’ve started baking several (smaller) shortcake biscuits at a time….rather than just one big one….so we each have a mini-shortcake for several days.

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