Mary’s Giant Strawberry Shortcake
Certain foods just scream summertime: Juicy watermelon, buttery sweet corn on the cob, fresh salads with farmers market veggies, anything on the grill… but we’re leaving out one very important thing. It’s dessert! When I think of summertime desserts, the first thing that pops into my head is strawberries.
Since strawberries come into season right around the beginning of summer, I LOVE making desserts where strawberries are the star of the show. When my kids were growing up, they loved strawberry shortcakes. And if we go by my personal philosophy—more is more—the only way to make a homemade strawberry shortcake better is to make it gigantic.
Cheese tortellini is one of my favorite pastas. These tender pillows of dough and cheese, believe it or not, make a perfect main ingredient for this Italian Tortellini Pasta Salad Recipe. Pasta salads are great because they are perfect for potlucks, simple lunches, and leftovers. I have to thank my friend Luigi for this recipe. It was Luigi who turned me onto the idea of using tortellini in a pasta salad recipe instead of just noodles. It makes it heartier—and tastier too! Luigi always brings this when he comes to visit us on the farm.
Enter my giant (and easy-to-make) strawberry shortcake.
This is one of my favorite summer dessert recipes because it’s just so much fun. My kids will tell you it’s their favorite, too. What can I say? This homemade strawberry shortcake recipe just soothes a summery soul.
Pro tip: When you’re looking to make anything with fresh strawberries, take advantage of strawberry season!
Strawberry season is a wonderful time each year. I just love fresh, ripe strawberries! Whether you like to pick them yourself, find the tastiest basket at your local farmers market, or just grab them at the grocery store, sweet and juicy strawberries are a special treat.
This recipe can be enjoyed any time of the year, but it’s undeniably the best when the strawberries are ripe. The best part for me is the look on my family and friends’ faces when they watch me pile strawberries on top of my crumbly, scone-like homemade shortcake.
Now, let’s talk about that homemade whipped cream filling.
I like to add a generous mound of whipped cream on top of the strawberry layer. And now that my kids are all grown up, I like to add a splash of orange liqueur to this easy homemade whipped cream. I’ll include the recipe below, so you can make it too.
Mary’s Giant Strawberry Shortcake with Homemade Orange Liqueur Whipped Cream
Ingredients
- 3 cups fresh strawberries, washed, hulled, and halved
- 3 tablespoons granulated sugar
- 1 teaspoon orange flavored liqueur (optional)
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons (3 ounces), chilled unsalted butter, cut into small pieces
- ¾ cup whole milk
- 2 tablespoons heavy cream or half and half
- 1 tablespoon raw sugar
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- 2 teaspoons orange flavored liqueur (optional)
- 1 teaspoon Mary’s Cognac Barrel-Aged Madagascar Bourbon Pure Vanilla Extract
- Confectioners’ sugar
- Fresh mint sprigs
Instructions
- Place the halved strawberries in a mixing bowl. Sprinkle with the sugar and liqueur, if using, and mix gently. Let the strawberries macerate in the bowl for 30 minutes before placing on the shortcakes.
- Preheat the oven to 400 degrees. Sift the flour, the remaining tablespoon of sugar, and the baking powder and salt into a bowl. Using a pastry cutter, work in 6 tablespoons of the cubed, chilled butter. The mixture is done when it resembles coarse crumbs. Add the milk and mix to combine. The dough should come together but still be slightly tacky.
- Lightly flour a work surface. Line a baking sheet with parchment paper. Transfer the dough to your work surface and form into a 6-inch round that is 1-inch thick. Transfer the disk to the prepared baking sheet. Brush the top of the dough with the cream or half and half then sprinkle evenly with the raw sugar.
- Bake until golden brown, about 25 minutes. Cool slightly before slicing in half. I like to use a serrated knife for this step.
- When you’re almost ready to serve, whip the cream. Place the cream in a chilled bowl. Using a hand mixer, beat the cream until soft peaks form, about 2 minutes. With the mixer on low, slowly add the confectioners’ sugar and vanilla. Beat until medium peaks form, about 1 more minute.
- To serve, place the bottom of the cut shortcake on a serving platter. Spoon the strawberries, with any accumulated juice, on top. Now pile the whipped cream on top of the strawberries. Top with the remaining half of the shortcake. Dust the top with confectioners’ sugar and garnish with fresh mint sprigs. Slice into wedges to serve—prepare to be impressed!