Print Recipe

Strawberry Shortcake

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Servings: 6 cakes
Author: Marybeth Feutz


  • 1-1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter cold, sliced
  • 1 egg beaten
  • 1/2 cup Greek yogurt
  • 1 Tablespoon vanilla
  • 1 Tablespoon milk
  • 4 cups strawberries sliced
  • 3 Tablespoons sugar
  • Whipped cream
  • Optional: blueberries and extra strawberries for garnish


  • Combine flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large, shallow mixing bowl.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs. (Get tips here.)
  • In a small bowl, combine egg, yogurt, vanilla, and milk.
  • Pour liquid ingredients into dry ingredients. Stir with a fork, until ingredients are just combined.
  • Drop shortcake batter into 6 mounds on a greased baking sheet.
  • Bake at 400 degrees for 13-16 minutes, until golden brown.
  • Remove from oven and let cool on the baking sheet for 3-5 minutes. Move shortcakes to awire rack to cool completely
  • While the shortcakes are baking, combine sliced strawberries and 3 Tablespoons sugar. Toss to coat strawberries, and refrigerate until use.
  • When the shortcakes are cool, cut in half with a knife. Layer bottom half of short cake, strawberries, whipped cream, and top with shortcake. Garnish with extra berries and whipped cream.