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–+ servings
Strawberry Shortcake
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.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Assembly 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 290 kcal

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
Keyword berries, classic american dessert, heirloom recipe, homemade cake, strawberry shortcake, summer dessert, vintage recipe, whipped cream
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