Strawberry shortcake became popular in the United States in 1850 as a celebration of summer. Today, strawberry shortcake remains a favorite summer dessert among most Americans and even has a National Strawberry Shortcake Day celebrated on June 14th.

Traditionally made with either a vanilla sponge cake or biscuit, strawberry shortcake is a layered dessert of cake, sliced strawberries, and delicious whipped cream. We simplified this strawberry shortcake recipe from The Food Network for an easy and delicious summer dessert, perfect for any operation to create:

Easy Strawberry Shortcake

Ingredients:

For the Berry Layer:
1 ½ lb sliced frozen strawberries (thawed)
5 tbs sugar

For the Shortcake:
2 c flour
2 tsp baking powder
¼ tsp baking soda
2 tbs sugar
¾ tsp salt
1 ½ c heavy whipping cream

For the Whipped Cream:
1 ½ c heavy whipping cream
3 tbs sugar
1 ½ tsp vanilla extract
1 tsp grated lemon zest

Directions:

1. Add 3 tbs sugar to the sliced and stemmed strawberries. Mix the berries well and chill in the refrigerator for at least 30 minutes.
2. Preheat the oven to 400 degrees F.
3. In a medium bowl, add flour, baking powder, baking soda, sugar, and salt to make the shortcake. Mix to combine. Then add 1 ½ c heavy cream and stir to combine. Spread mixture evenly in an 8-inch square baking pan.
4. Bake in the oven until golden for 18-20 minutes.
5. Remove the shortcake from the pan and let it cool on a rack. Cut the cake into six pieces and cut each piece horizontally in half.
6. Whip the cream with sugar, vanilla, and lemon zest.
7. On one layer of each cake, add a dollop of sliced berries and a dollop of whipped cream. Top with the shortcake top. Spoon more strawberries and cream on top.

Serves six.

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Related Link: Other Great Recipes