Very Berry Strawberry Shortcake Recipe

Introduction

Enjoy a refreshing and easy dessert with this Very Berry Strawberry Shortcake. It combines sweet, juicy strawberries with light dessert shells and creamy strawberry whipped topping for a delightful treat perfect for any occasion.

This image shows a small layered dessert on a white plate. The bottom layer is a pool of red strawberry sauce with sliced strawberries scattered in it. Above that is a thick layer of light pink whipped cream mixed with more small strawberry bits. Next, there is a round, golden yellow sponge cake layer. On top of the cake is another thick, fluffy layer of the same pink whipped cream, shaped into large, soft dollops. A whole, fresh red strawberry with green leaves crowns the top. The plate sits on a black and white checked cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup sugar
  • 1 lb. package strawberries
  • 6 dessert shells
  • Strawberry whipped topping for topping

Instructions

  1. Step 1: Remove the tops from the strawberries and slice each strawberry lengthwise in half. Place the sliced strawberries into a bowl.
  2. Step 2: Sprinkle 1/2 cup sugar over the strawberries and gently smash them with a potato masher. Cover and refrigerate for at least two hours or overnight to allow the strawberries to release their juice.
  3. Step 3: Place one dessert shell on a plate. Spoon some of the strawberry mixture on top, followed by a generous layer of strawberry whipped topping. Repeat by adding another dessert shell, more strawberry mixture, and whipped topping. Finish by placing a whole strawberry on top. Serve immediately.

Tips & Variations

  • For added texture, sprinkle chopped nuts or granola between the layers.
  • Use fresh homemade whipped cream instead of strawberry whipped topping for a less sweet option.
  • Try mixing in other berries like blueberries or raspberries for a mixed berry shortcake twist.

Storage

Assemble the shortcakes just before serving to keep the dessert shells crisp. If you have leftover strawberry mixture, store it covered in the refrigerator for up to 3 days. Leftover assembled shortcakes are best eaten immediately, but they can be refrigerated for a few hours if needed. Avoid reheating.

How to Serve

A small, round yellow cake layered twice on a white plate sits on a black and white checkered cloth over a white marbled surface. Between the two cake layers is a thick layer of bright pink whipped cream mixed with sliced strawberries soaked in red syrup that spreads across the plate. The top layer is fully covered with the same pink whipped cream, shaped in soft peaks, and crowned by one whole fresh red strawberry with green leaves. The overall look is soft, creamy, and fresh with vibrant red and pink colors contrasting the pale yellow cake, all set against the clean white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries can work, but they will be softer and produce more juice than fresh ones. Thaw and drain excess liquid before assembling to prevent soggy dessert shells.

What can I substitute for dessert shells?

If dessert shells aren’t available, you can use biscuits, sponge cake slices, or shortcake biscuits for a similar texture and taste.

Print
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Very Berry Strawberry Shortcake Recipe


  • Author: Sophie
  • Total Time: 2 hours 15 minutes (including chilling time)
  • Yield: 6 servings 1x

Description

A delightful and easy-to-make Very Berry Strawberry Shortcake featuring sweetened strawberries layered between dessert shells and topped with strawberry whipped topping, perfect for a refreshing summer dessert.


Ingredients

Scale

Strawberry Mixture

  • 1 lb. package strawberries, tops removed and sliced in half lengthwise
  • 1/2 cup sugar

Dessert Shells & Topping

  • 6 dessert shells
  • Strawberry whipped topping, for topping
  • Additional whole strawberry, for garnish

Instructions

  1. Prepare Strawberries: Remove the tops from the strawberries and slice each strawberry lengthwise into halves. Place the sliced strawberries into a large bowl.
  2. Sweeten and Macerate: Sprinkle the strawberries with 1/2 cup of sugar and gently smash them using a potato masher to release their juices. Cover the bowl and refrigerate for at least two hours or up to overnight to allow the strawberries to become juicy and flavorful.
  3. Assemble Shortcakes: Place one dessert shell on a serving plate. Spoon a generous amount of the macerated strawberries over the shell, followed by a layer of strawberry whipped topping. Add another dessert shell on top and repeat with strawberry mixture and whipped topping. Finish by garnishing with a whole strawberry on top.
  4. Serve: Serve the assembled strawberry shortcakes immediately to enjoy their freshness and flavor.

Notes

  • For best results, allow the strawberries to macerate for at least two hours so they release enough juice for a moist filling.
  • You can substitute the dessert shells with biscuits or sponge cake if preferred.
  • Strawberry whipped topping can be homemade or store-bought depending on your preference.
  • Serve immediately after assembly to prevent dessert shells from becoming soggy.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Strawberry shortcake, berry dessert, no-bake strawberry dessert, summer dessert, easy strawberry recipe

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