This delightful Strawberry Short Cake is a classic American dessert from the early 20th century, celebrating the simple beauty of fresh strawberries layered between soft sponge or biscuit-like cakes with whipped cream. Handwritten in a 1928 notebook, this recipe showcases traditional farmhouse baking—no frills, just timeless comfort. Its airy cake base and sweet, juicy strawberries make it a perfect summer dessert enjoyed at picnics, Sunday suppers, and church socials across the Midwest. Its old-fashioned flavor captures the essence of homemade hospitality, evoking memories of warm kitchens and gatherings filled with laughter.
Ingredients
- 1 cup sugar
- 1 tbsp butter
- 1 cup flour (heaping)
- ¼ cup milk
- 3 eggs (separate whites and yolks)
- 1 tsp baking powder
- 1 qt strawberries (mashed and sweetened)
- whipped cream (optional, for serving)
Instructions
Step 1: Prepare the Strawberries
- Wash, hull, and mash strawberries. Mix with sugar and let sit to create syrup while preparing the cake.
Step 2: Make the Batter
- Cream together sugar and butter until light.
- Add egg yolks, mixing well.
- Sift flour and baking powder together.
- Alternate adding milk and dry ingredients to the butter mixture, stirring until smooth.
Step 3: Beat the Egg Whites
- Whip the egg whites until stiff peaks form, then gently fold them into the batter.
Step 4: Bake the Cake
- Pour batter into greased round pans.
- Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cool completely.
Step 5: Assemble the Shortcake
- Split each cake layer.
- Spread the mashed strawberries between the layers and on top.
- Add whipped cream over the strawberries if desired.
Tips
- Split baked layers carefully using a serrated knife to avoid crumbling.
- Macerate strawberries with sugar for at least 15 to 20 minutes to create extra syrup.
- For richer flavor, substitute part of the milk with cream.
- Add a splash of vanilla extract to the batter for aroma.
- Brush cake layers lightly with strawberry juice or syrup before filling.
- Use fresh whipped cream instead of topping for best texture.
- Try with mixed berries (raspberries, blueberries) for variation.
- Bake as cupcakes for individual shortcakes.
- Chill the bowl and whisk before whipping cream for better volume.
Nutrition
Calories: 290kcalCarbohydrates: 48gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 170mgPotassium: 160mgFiber: 2gSugar: 34gVitamin A: 320IUVitamin C: 28mgCalcium: 80mgIron: 1.2mg
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