Strawberry Shortcake

Strawberry Mixture

Strawberries 6 cups, sliced
Sugar 2 tbsp.
Vanilla 1/4 teaspoon

Whipped Cream

Heavy Whipping Cream 2 cups
Powdered Sugar 2 tbsp.
Vanilla 1/2 teaspoon


Butter 6 tbsp., softened
Sugar 1/2 cup
Egg 1
Vanilla 1 teaspoon
Flour 1 1/2 cups
Baking Soda 3/4 teaspoon
Salt 1/4 teaspoon
Milk 1/2 cup
strawberry shortcake

Preheat oven to 350 degrees F.

Grease a square baking pan and set aside.

Strawberry Mixture:

Combine sliced strawberries, sugar, and vanilla. Cover and refrigerate for at least 30 minutes, or up to several hours.

Whipped Cream:

*Make an hour or less before eating strawberry shortcake. Blend the cream, powdered sugar, and vanilla until thick. Refrigerate until ready to use. Do not refrigerate longer than 1 hour, it will become liquid after a long time.


Cream together butter and sugar.

Mix egg and vanilla together, then pour into butter mixture, mix well.

Combine flour, baking soda and salt together.

Add 1/3 of the flour mixture into the batter and mix. Pour half of the milk, and mix again. Repeat this process with remaining dry ingredients and milk. Mix until just combined.

Pour batter into prepared baking pan. Bake for about 20 minutes.

Let the shortcake cool for a 10 minutes.

Slice shortcake horizontally (to make top & bottom layers), then slice vertically into squares for layering.

Finally, to Create a Strawberry Shortcake:

Place a bottom slice on a plate, add a spoonful of strawberries on top.

Add a layer of whipped cream, then top with the other half of the shortcake.

Place additional berries and whipped cream on top, serve immediately.


1 hr


20 min


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