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Baked Strawberry Shortcake

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Servings: 12
  • Course: Dessert

Wow your guests with this tasty Baked Strawberry Shortcake at your next backyard get-together.

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  • 3 cups of all purpose flour + more for dusting
  • 1 1/2 tablespoons of baking powder
  • pinch of salt
  • 1 cup of sugar
  • 6 ounces of cold unsalted butter
  • 1 1/4 cups of whole milk
  • 2 eggs
  • 1 ounce of melted butter
  • 2 tablespoons of sugar in the raw
  • 2 pints of quartered fresh strawberries
  • juice of 1 lemon


Step 1

PREHEAT the oven to 350°.

Step 2

COMBINE the strawberries, lemon juice, and ½ cup of sugar and add it to a Reynolds® Bakeware 9x13 pan and set aside.

Step 3

MIX together the flour, baking powder, salt and ½ cups of sugar until it is combined. Thinly cut in the butter using a pastry knife until and mix in with the dry ingredients until it is the size of rice. Form a well in the middle of the mixture.

Step 4

WHISK together the eggs and milk in a separate bowl and bowl and pour it into the well in the flour and butter mixture bowl.

Step 5

MIX in the liquid slowly using a fork until just combined.

Step 6

PLACE the dough onto a clean dry surface that has been dusted with flour and roll out until it is ½ inch thick.

Step 7

CUT 3 inch circles using a cookie cutter and place each of them lined up on top of the Reynolds® Bakeware 9x13 pan with strawberries.

Step 8

BRUSH the top of each biscuit with melted butter and sprinkle on sugar in the raw.

Step 9

PLACE the pan in the oven and bake for 35 minutes on 350°.

Step 10

SERVE the strawberry shortcake with whipped cream.

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