Dinner Is Served: Strawberry ShortCake

This week on Dinner Is Served we will actually be making some Strawberry Shortcake! I have the biggest sweet tooth of any person I have ever met and I’ve always wondered why that is. I have actually found an article recently that helps explain some of the reasons why we crave sugar.  Regardless,  I was excited to make this. It looks like it’s going to be delicious and I won’t regret anything if I get cavities. I know these are usually meant for meals but everyone needs something sweet in their life every now and then. 

So let’s get started! 

Strawberry Shortcake


  • 1 1/2 pounds of strawberries, stemmed and quartered
  • 5 tablespoons of sugar
  • 2 cups of all-purpose flower 
  • 2 teaspoons of baking powder
  • 1/4 teaspoons of baking soda 
  • 2 tablespoons of sugar
  • 3/4 teaspoons of salt 
  • 1 1/2 cups of heavy cream

Ingredients For Whipped Cream:

  • 1 1/2 cups of heavy cream, chilled 
  • 3 tablespoons of sugar
  • 1 1/2 teaspoons of vanilla extract
  • 1 teaspoons of freshly grated lemon zest


  1. Mix the strawberries with 3 tablespoons of sugar and refrigerate while the juices develop for at least 30 minutes. 
  2. Preheat the oven to 400 degrees. 
  3. Mix together the flour, baking soda, the remaining two tablespoons of sugar, and the salt in a medium bowl. Transfer the mix into an 8-inch square pan (not greased) for about 18-20 minutes. 
  4. Remove the shortcake from the pan and place it on a rack to cool. Cut it into 6 pieces and split each piece in half, horizontally. 
  5. Spoon some of the strawberries onto each shortcake bottom. Top it with a dollop of whipped cream and then the shortcake top. Spoon some more strawberries over the top. 

Steps For Whipped Cream:

  1. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form for about 1-2 minutes. 

This is going to be such a delicious treat! Check out our most recent Dinner Is Served where we show how to make some linguine




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