Strawberry Shortcake


This recipe for strawberry shortcake is not pound cake, but rather the traditional, sweet biscuit-style shortcake. For a delicious summer treat, the cake is cut in half and stacked with sweet strawberries and whipped cream.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 3 pints of fresh strawberries
  • 2 cups whipped heavy cream
  • ½ cup white sugar
  • 2 ¼ cups all-purpose flour
  • 2 tbsp white sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • ⅓ cup shortening
  • 1 egg
  • ⅔ cup milk



  1. Strawberries should be cut into slices and combined with 1/2 cup of white sugar.
  2. Set oven to 425 degrees Fahrenheit. Make one 8-inch round cake pan greased and floured.
  3. Combine the flour, baking powder, 2 tablespoons of white sugar, and salt in a medium bowl. Shortening should be incorporated with a pastry blender until the mixture resembles coarse crumbs. The beaten egg and milk should be added to the center well. Stir just enough to mix.
  4. Pour the batter into the pan as it is ready. Bake for 15 to 20 minutes, or until golden brown, at 425 degrees F. Let the pan partially cool on a wire rack.
  5. Cake that has partially cooled is cut in half to create two layers. Then, cover with the second layer and the remaining half of the strawberries. Finish with the whipped cream and the last of the strawberries.


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