How to Make Strawberry Shortcake

A nice, fresh summer dessert. If you like sweets and strawberries this is perfect for you! Have fun with it :)

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How to Make Strawberry Shortcake Recipe
28 Steps
Ingredients
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1

If there is one thing I would change, I would have rolled the dough thinner and made more. Then I would use 2 cakes/biscuits to make one strawberry shortcake and not cut them in half

2
Preheat oven to 350 degrees Fahrenheit

Preheat oven to 350 degrees Fahrenheit

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3
Gather ingredients for the cake

Gather ingredients for the cake

4
Cut up butter into smaller piece so softens faster

Cut up butter into smaller piece so softens faster

5

Note: if you don't have self rising flour it is easy to make and I have a guide on how to make it! You need to use self rising flour for this recipe!

6
Add self rising flour, baking powder, and sugar to a bowl. Mix together.

Add self rising flour, baking powder, and sugar to a bowl. Mix together.

7
Add butter to bowl (may want to get a bigger bowl...I did later)

Add butter to bowl (may want to get a bigger bowl...I did later)

8
Use your hands to mix the butter in...should look like bread crumbs. I like to smush the butter first and then mix.

Use your hands to mix the butter in...should look like bread crumbs. I like to smush the butter first and then mix.

9
Add eggs and milk in a separate bowl or large cup like I did and beat them together with a fork.

Add eggs and milk in a separate bowl or large cup like I did and beat them together with a fork.

10
Should look like this

Should look like this

11
Add to dry ingredients and mix together...I used my hands and a dough hook. Add a tablespoon or 2 of milk if needed. Then place the dough (which should be soft and NOT sticky) on a floured surface.

Add to dry ingredients and mix together...I used my hands and a dough hook. Add a tablespoon or 2 of milk if needed. Then place the dough (which should be soft and NOT sticky) on a floured surface.

12
Roll out the dough (should be about 3/4 in thick) and use a cup or circle cookie cutter (about 2 3/4 inches wide).

Roll out the dough (should be about 3/4 in thick) and use a cup or circle cookie cutter (about 2 3/4 inches wide).

13
14
Take scraps and press together and make some more.

Take scraps and press together and make some more.

15
Place them on cookie sheets that are lined with parchment paper. Make sure they are spaced out...I had 16 total

Place them on cookie sheets that are lined with parchment paper. Make sure they are spaced out...I had 16 total

16
Take some milk and brush it onto the tops.

Take some milk and brush it onto the tops.

17
18
This is how mine look after I removed them from the oven. It takes around 10-20 min to bake. Let them cool.

This is how mine look after I removed them from the oven. It takes around 10-20 min to bake. Let them cool.

19
Gather ingredients for filling

Gather ingredients for filling

20
Add mascarpone cheese, vanilla extract, and confectioner's sugar (only 4 tbsp!) and mix together

Add mascarpone cheese, vanilla extract, and confectioner's sugar (only 4 tbsp!) and mix together

21
22
Cut the cakes/biscuits in half horizontally

Cut the cakes/biscuits in half horizontally

23
Cut the leaves off the strawberries and halve them. Add a tbsp of sugar and mix.

Cut the leaves off the strawberries and halve them. Add a tbsp of sugar and mix.

24
Slice the strawberry halfs

Slice the strawberry halfs

25
Spread cream on bottom half (and if you have enough, on the top half)

Spread cream on bottom half (and if you have enough, on the top half)

26
Place however many strawberries you would like

Place however many strawberries you would like

27
Cover it with the top half

Cover it with the top half

28
You're done (I decorate it with a strawberry half on top with a little icing)

You're done (I decorate it with a strawberry half on top with a little icing)

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