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Celebrate Easter With Strawberry Shortcake

Updated: Apr 2


A large strawberry shortcake with a slice cut out and on a plate.

Since the death and resurrection of Jesus is the pinnacle of our faith, there is an entire season set aside to celebrate it. The season of Easter is a time of feasting and merrymaking that lasts for 50 whole days!


One great way to celebrate Eastertide is through food. Just as Christmas has traditional foods like fruitcake and gingerbread, Easter has its own special treats. Strawberry shortcake is one of my family’s must-haves during Easter. It’s light, fresh, and so, so good! And the best part? It’s actually effortless to make! Add sugar to sliced strawberries, make a quick shortcake, whip up some homemade whipped cream, and layer. It’s super simple!


The Best Strawberry Shortcake


6 cups sliced strawberries

1/2 cup sugar

2 cup flour

2 teaspoons baking powder

1/2 cup butter (cut into cubes)

1 beaten egg

2/3 cup milk

1-pint heavy whipping cream

1/2 cup sugar


Turn oven on to 450 degrees.


In a small bowl stir together the berries and 1/4 of the cup of sugar. Set aside.


Combine the remaining sugar, flour, baking powder, and butter with a pastry cutter. Blend the mixture until it resembles coarse crumbs. Fold in the milk and beaten egg. Spread mixture into a greased 8-inch cake pan. Bake for 15 to 18 minutes until golden brown. Let the shortcake fully cool.


Meanwhile, whip heavy cream in a mixer until peaks form. slowly add 1/2 c sugar. Slice the shortcake in half horizontally with a knife. Remove the top half and set aside. To the bottom half of the shortcake add half of the strawberries (make sure to include the juice!), spread on half of the whipped cream, and add the top layer of shortcake but upside down so that it can absorb the strawberry juice, add the remaining strawberries and top with the remaining whipped cream.


Slice and enjoy!


I hope that you and your family have a blessed Easter!



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