Ready to dive into the sweet, juicy world of strawberries? Summer’s favorite berry takes center stage in our roundup of 12 Delicious Strawberry Shortcake Recipes that promise to delight your taste buds and brighten your sunny days. Whether you’re craving classic comfort or a twist on tradition, these recipes are your ticket to dessert heaven. Let’s get baking!
Classic Strawberry Shortcake
Luscious layers of tender, buttery cake meet the sweet, juicy burst of fresh strawberries in this timeless dessert, a perfect harmony of textures and flavors that epitomizes summer indulgence.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar, for macerating strawberries
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, 1/4 cup granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine 3/4 cup heavy cream, the lightly beaten egg, and 1 tsp vanilla extract. Pour this mixture into the flour mixture, stirring just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut into 6 equal squares and transfer to the prepared baking sheet.
- Brush the tops of the dough squares with heavy cream and bake for 12-15 minutes, or until golden brown. Allow to cool on a wire rack.
- While the shortcakes cool, macerate the strawberries by tossing them with 2 tbsp granulated sugar in a bowl. Let sit for at least 15 minutes to release their juices.
- In a chilled bowl, whip 1 cup heavy cream with 2 tbsp confectioners’ sugar and 1 tsp vanilla extract until soft peaks form.
- To assemble, split each shortcake horizontally. Spoon a generous amount of macerated strawberries and their juices onto the bottom half, top with a dollop of whipped cream, and cover with the top half of the shortcake.
Serve immediately to enjoy the contrast of the crisp, golden shortcake with the creamy, lush filling and the vibrant, sweet strawberries. For an extra touch of elegance, garnish with a mint leaf or a light dusting of confectioners’ sugar.
Vegan Strawberry Shortcake
Few desserts capture the essence of summer quite like a vegan strawberry shortcake, with its layers of fluffy, golden cake, lush strawberries, and velvety coconut cream. This version, free from dairy and eggs, doesn’t compromise on richness or flavor, offering a delightful twist on the classic that’s both indulgent and refreshing.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup organic cane sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup coconut oil, solid
- 3/4 cup almond milk, unsweetened
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1 tbsp organic cane sugar
- 1 can full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch round cake pan.
- In a large bowl, whisk together the sifted flour, 1 cup cane sugar, baking powder, and sea salt.
- Add the solid coconut oil to the dry ingredients, using a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually stir in the almond milk and 1 tsp vanilla extract until just combined; avoid overmixing to ensure a tender crumb.
- Transfer the batter to the prepared pan, smoothing the top with a spatula, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, toss the sliced strawberries with 1 tbsp cane sugar and set aside to macerate, enhancing their natural sweetness.
- For the coconut cream, carefully scoop the solidified cream from the top of the chilled can of coconut milk, leaving the liquid behind. Whip with powdered sugar and 1 tsp vanilla extract until light and fluffy.
- Once the cake has cooled, slice it horizontally into two layers. Spread a generous layer of coconut cream over the bottom layer, followed by half of the macerated strawberries.
- Place the second cake layer on top and decorate with the remaining coconut cream and strawberries.
Airy and moist, this vegan strawberry shortcake is a symphony of textures, from the tender cake to the juicy strawberries and silky coconut cream. Serve it chilled for a refreshing dessert that’s as beautiful as it is delicious, perhaps garnished with fresh mint leaves for an extra touch of elegance.
Gluten-Free Strawberry Shortcake
Heirloom strawberries, at their peak of summer sweetness, meet a tender, gluten-free biscuit in this sublime twist on a classic dessert. Harmonizing the delicate crumb of almond flour with the bright acidity of fresh berries, this strawberry shortcake is a celebration of texture and flavor.
Ingredients
- 2 cups almond flour, finely ground
- 1/4 cup coconut flour
- 1/2 cup granulated sugar, plus 2 tbsp for macerating strawberries
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/4 cup heavy cream, plus extra for brushing
- 1 lb fresh strawberries, hulled and sliced
- 1 cup whipped cream, for serving
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, 1/2 cup sugar, baking powder, and sea salt.
- Using a pastry cutter, incorporate the chilled butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gently fold in the beaten eggs, vanilla extract, and heavy cream until just combined; avoid overmixing to ensure a tender biscuit.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 6 wedges and place on the prepared baking sheet.
- Brush the tops of the biscuits with heavy cream and bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- While the biscuits bake, toss the sliced strawberries with 2 tbsp sugar and let macerate for 15 minutes to release their juices.
- Once cooled slightly, split the biscuits horizontally and layer with macerated strawberries and a generous dollop of whipped cream.
Key to this dessert’s allure is the contrast between the crisp, golden biscuit exterior and its pillowy interior, paired with the juicy burst of strawberries. For an elegant presentation, serve on a slate platter with a dusting of powdered sugar and a sprig of mint.
Strawberry Shortcake with Whipped Cream Frosting
Unveiling the quintessential summer dessert, this Strawberry Shortcake with Whipped Cream Frosting marries the juiciness of ripe strawberries with the ethereal lightness of homemade whipped cream, all nestled between layers of tender, buttery shortcake.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar, for macerating strawberries
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, 1/4 cup granulated sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine 3/4 cup heavy cream, the lightly beaten egg, and 1 tsp vanilla extract. Pour this into the flour mixture, stirring just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 6 wedges and place on the prepared baking sheet. Brush the tops with additional heavy cream.
- Bake for 12-15 minutes, or until the shortcakes are golden brown. Transfer to a wire rack to cool completely.
- While the shortcakes cool, macerate the sliced strawberries with 2 tbsp granulated sugar in a bowl, allowing them to sit for at least 15 minutes to release their juices.
- In a chilled bowl, whip 1 cup heavy cream with 2 tbsp confectioners’ sugar and 1 tsp vanilla extract until stiff peaks form.
- To assemble, split each shortcake in half horizontally. Spoon macerated strawberries and their juices over the bottom half, then dollop with whipped cream. Replace the top half and serve immediately.
The juxtaposition of the crisp, golden shortcake against the lush strawberries and cloud-like whipped cream creates a dessert that’s as visually stunning as it is delicious. For an extra touch of elegance, garnish with a sprig of fresh mint or a dusting of confectioners’ sugar.
Chocolate Covered Strawberry Shortcake
This season’s most decadent dessert combines the lush, juicy sweetness of ripe strawberries with the rich, velvety depth of dark chocolate, all cradled in a tender, buttery shortcake. Perfect for summer soirées, this Chocolate Covered Strawberry Shortcake is a symphony of textures and flavors that will leave your guests in awe.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, for macerating strawberries
- 8 oz high-quality dark chocolate, finely chopped
- 1 tbsp clarified butter
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, 1/4 cup sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, beaten egg, and vanilla extract. Pour this mixture into the flour mixture, stirring just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 6 wedges and place on the prepared baking sheet. Brush the tops with a little heavy cream.
- Bake for 12-15 minutes, or until the shortcakes are golden brown. Transfer to a wire rack to cool slightly.
- While the shortcakes are baking, toss the sliced strawberries with 1/4 cup sugar in a bowl. Let macerate at room temperature for at least 15 minutes.
- In a heatproof bowl set over a pot of simmering water, melt the dark chocolate with the clarified butter, stirring until smooth.
- To serve, split each shortcake in half horizontally. Spoon macerated strawberries over the bottom half, drizzle with melted chocolate, and replace the top half. Drizzle with additional chocolate if desired.
Kissed with the warmth of summer, this dessert offers a delightful contrast between the crisp shortcake, the succulent strawberries, and the glossy chocolate. For an extra touch of elegance, garnish with edible gold leaf or a sprinkle of flaky sea salt.
Strawberry Shortcake Cupcakes
Captivating the essence of summer, these Strawberry Shortcake Cupcakes blend the classic charm of shortcake with the playful elegance of cupcakes, creating a dessert that’s as delightful to behold as it is to devour. Each bite promises a tender crumb, lush strawberry filling, and a cloud of whipped cream, offering a symphony of textures and flavors that celebrate the season’s bounty.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, hulled and finely diced
- 1 tbsp granulated sugar (for strawberries)
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
- 1/2 tsp pure vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
- In a large bowl, cream the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing until just combined after each addition.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes cool, toss the diced strawberries with 1 tbsp granulated sugar and let macerate for 10 minutes.
- In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract to stiff peaks.
- Once cupcakes are completely cool, use a paring knife to cut a small well in the center of each, fill with macerated strawberries, and top with a generous dollop of whipped cream.
Yielded with a delicate crumb and a burst of fresh strawberry flavor, these cupcakes are a testament to the joy of summer desserts. For an extra touch of elegance, garnish with a whole strawberry or a mint leaf before serving.
Mini Strawberry Shortcake Bites
Exquisite in both presentation and taste, these Mini Strawberry Shortcake Bites are a delightful twist on the classic dessert, perfect for elegant gatherings or a refined afternoon treat. Each bite-sized morsel combines the freshness of ripe strawberries with the tender crumb of homemade shortcake, finished with a dollop of whipped cream for a luxurious finish.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, hulled and finely diced
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the whole milk and vanilla extract, stirring gently until a soft dough forms. Be careful not to overmix to ensure a tender shortcake.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thickness. Use a small round cutter to stamp out individual shortcakes, placing them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the shortcakes are lightly golden and firm to the touch. Transfer to a wire rack to cool completely.
- While the shortcakes cool, whip the chilled heavy cream with the confectioners’ sugar until soft peaks form. This will ensure a light and airy texture for your topping.
- To assemble, slice each shortcake in half horizontally. Spoon a teaspoon of diced strawberries onto the bottom half, top with a dollop of whipped cream, and cap with the remaining shortcake half.
Captivating in their simplicity, these Mini Strawberry Shortcake Bites offer a harmonious blend of textures—from the crisp exterior of the shortcake to the creamy, lush filling. For an extra touch of elegance, garnish with a mint leaf or a drizzle of strawberry coulis before serving.
Strawberry Shortcake Cheesecake
Perfectly blending the classic charm of strawberry shortcake with the rich indulgence of cheesecake, this dessert is a sublime celebration of summer’s bounty. Each layer harmonizes to create a symphony of textures and flavors, from the buttery biscuit base to the lush strawberry topping.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp fine sea salt
- 2 tbsp ice water
- 16 oz cream cheese, room temperature
- 3/4 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam, warmed
Instructions
- Preheat the oven to 350°F. In a food processor, pulse the flour, granulated sugar, butter, and salt until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough will make it tough.
- Press the dough into the bottom of a 9-inch springform pan. Bake for 15 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat the cream cheese until smooth. Gradually add the heavy cream, confectioners’ sugar, and vanilla, beating until the mixture is fluffy and holds stiff peaks.
- Spread the cream cheese mixture over the cooled crust. Chill for at least 4 hours, or until set. Tip: For a cleaner slice, dip your knife in hot water before cutting.
- Arrange the sliced strawberries on top of the cheesecake. Brush with warmed strawberry jam for a glossy finish. Tip: For an extra touch of elegance, garnish with fresh mint leaves.
Combining the creamy decadence of cheesecake with the fresh, vibrant flavors of strawberry shortcake, this dessert is a showstopper. Serve it chilled, with a dollop of whipped cream on the side for an extra indulgent treat.
Strawberry Shortcake Trifle
Just as the summer sun reaches its zenith, the Strawberry Shortcake Trifle emerges as a quintessential dessert, blending the lush sweetness of ripe strawberries with the delicate crumble of buttery shortcake, all layered luxuriously with velvety whipped cream.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 pound homemade shortcake, cubed
- 2 cups heavy cream, chilled
- 1/4 cup confectioners’ sugar
- 1 tsp pure vanilla extract
Instructions
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let macerate at room temperature for 30 minutes, stirring occasionally, to release the strawberries’ natural juices.
- Meanwhile, in a large mixing bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 minutes. Tip: Ensure the bowl and beaters are chilled for optimal volume.
- Arrange a layer of shortcake cubes at the bottom of a trifle dish or large glass bowl, covering the base evenly.
- Spoon half of the macerated strawberries over the shortcake, including some of the juices to moisten the cake.
- Spread half of the whipped cream over the strawberries, smoothing the surface with a spatula. Tip: For a decorative touch, pipe the whipped cream using a star tip.
- Repeat the layers with the remaining shortcake, strawberries, and whipped cream.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Tip: For an elegant presentation, garnish with whole strawberries and mint leaves just before serving.
Vibrant layers of tender shortcake, juicy strawberries, and cloud-like cream create a dessert that’s as visually stunning as it is delicious. Serve this trifle in individual glasses for a personalized touch at your next summer gathering.
Strawberry Shortcake Ice Cream Sandwich
Nothing heralds the arrival of summer quite like the sweet, juicy burst of ripe strawberries, especially when they’re nestled between layers of tender shortcake and creamy ice cream. This Strawberry Shortcake Ice Cream Sandwich is a delightful twist on the classic dessert, offering a handheld treat that’s as elegant as it is indulgent.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 pint premium vanilla bean ice cream, slightly softened
- 1 cup fresh strawberries, hulled and thinly sliced
- 2 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, beaten egg, and vanilla extract. Gradually add this to the flour mixture, stirring just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently knead it 2-3 times to bring it together. Roll out to a 1/2-inch thickness and cut into 12 equal rectangles.
- Place the rectangles on the prepared baking sheet, brush the tops with the remaining heavy cream, and sprinkle with turbinado sugar.
- Bake for 15-18 minutes, or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Once cooled, spread a generous layer of slightly softened vanilla bean ice cream on the flat side of half the shortcakes. Top with sliced strawberries and sandwich with the remaining shortcakes, pressing gently to adhere.
- Wrap each sandwich individually in parchment paper and freeze for at least 2 hours, or until the ice cream is firm.
Allowing the ice cream to soften slightly before assembly ensures a smooth, even layer that won’t tear the delicate shortcake. The turbinado sugar adds a delightful crunch and caramelized sweetness, while the fresh strawberries provide a bright, juicy contrast to the rich vanilla ice cream. Serve these sandwiches on a vintage platter for a charming, nostalgic presentation that’s sure to impress.
Strawberry Shortcake Pancakes
Venture into a delightful morning with these Strawberry Shortcake Pancakes, where fluffy, golden pancakes meet the sweet, tangy embrace of fresh strawberries and whipped cream, creating a symphony of flavors that dance on the palate.
Ingredients
- 1 cup all-purpose flour, sifted
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup buttermilk, room temperature
- 1 large pasture-raised egg, lightly beaten
- 2 tbsp clarified butter, melted
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, hulled and thinly sliced
- 1/2 cup heavy cream, whipped to soft peaks
- 1 tbsp powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
- In a separate bowl, combine the buttermilk, lightly beaten egg, melted clarified butter, and pure vanilla extract, whisking until smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter. Tip: A few lumps are okay; they ensure tender pancakes.
- Heat a non-stick skillet over medium-low heat and lightly grease with clarified butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Keep pancakes warm in a 200°F oven while preparing the rest.
- Layer the pancakes with thinly sliced strawberries and a dollop of whipped cream, repeating until all components are used. Dust with powdered sugar before serving. Tip: For an extra touch, drizzle with a reduction of balsamic vinegar and honey for a sophisticated twist.
Perfectly balanced, these pancakes offer a tender crumb contrasted by the juicy burst of strawberries and the cloud-like lightness of whipped cream. Serve them stacked high for a visually stunning breakfast or brunch centerpiece that promises to impress.
Strawberry Shortcake French Toast
Few breakfast treats marry the indulgence of dessert with the comfort of morning fare quite like this decadent creation. Imagine thick slices of brioche, soaked in a rich custard, griddled to golden perfection, and crowned with macerated strawberries and a dollop of whipped cream.
Ingredients
- 4 large pasture-raised eggs, lightly beaten
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 8 slices brioche bread, 1-inch thick
- 2 tbsp clarified butter
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp confectioners’ sugar
- 1/2 cup whipped cream
Instructions
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and sea salt until fully combined.
- Heat a large non-stick skillet over medium heat and add 1 tablespoon of clarified butter, swirling to coat the pan evenly.
- Dip each slice of brioche into the egg mixture, allowing it to soak for 30 seconds per side, ensuring even saturation without oversoaking.
- Place the soaked brioche slices in the skillet and cook for 3-4 minutes per side, or until deeply golden and crisp. Tip: Adjust the heat as needed to prevent burning.
- Transfer the cooked French toast to a warm plate and repeat the process with the remaining slices, adding more clarified butter to the skillet as necessary.
- While the French toast cooks, toss the sliced strawberries with confectioners’ sugar in a small bowl and let sit for 5 minutes to macerate.
- To serve, stack two slices of French toast per plate, top with macerated strawberries and a generous dollop of whipped cream. Tip: For an extra touch of elegance, garnish with a mint leaf or a drizzle of strawberry coulis.
Meticulously crafted, this Strawberry Shortcake French Toast boasts a luxurious texture, with the brioche remaining custardy inside while achieving a crisp exterior. The strawberries, slightly softened and sweetened, offer a vibrant contrast, making each bite a harmonious blend of flavors and textures. Serve it with a side of crispy bacon or a mimosa for a brunch that feels truly special.
Conclusion
Absolutely delightful, these 12 strawberry shortcake recipes are your ticket to summer bliss! Whether you’re a baking novice or a seasoned pro, there’s something here to sweeten your day. We’d love to hear which recipe stole your heart—drop us a comment below. And if you enjoyed this roundup, why not spread the joy? Share it on Pinterest and let others in on the deliciousness!
