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Strawberry Shortcake

One of the highlights of summer is fresh berries and whipped cream...but the BEST part of those - is the shortcake. It is the tender and delicious cake element to hold all those berries and whip. It's a light and spongy cake that reminds me of a homemade Twinkie. (Without all the preservatives that make those things last forever on a shelf of course!)

Shortcake can be eaten on its own as a snack, made as a sheet or layer cake or in rounds. This recipe made 3x 8 inch rounds. As a sheet cake - it would probably make a substantial 9 x 13. I like the idea of serving it at a potluck. I picture it on your table as a centrepiece if you just bring the one. Or dotting the tabletop at a family reunion/banquet affair if you make the full recipe as 3 rounds.

The cake has a lovely golden colour and along with the whipped cream - lightly flavoured with vanilla - and topped with fresh berries...mmmm. The berries I used here are of course strawberries, but you can use blackberries, raspberries or whatever else makes you happy.

Check out the lovely colour on the bottom (middle picture).

To make the berries glisten a little, I stirred in a little strawberry jam. It isn't necessary...same as the vast amount of whipped cream! Hey you watch your waist line all you want. A scant film of whip along with some slices of berries on top work just as well. The cake is so moist and yummy on its own, you don't need toppings at all. It's up to you.

I hope you enjoy making and eating this cake as much as I do. Feel free to make a half or third portion of the recipe if you don't need to feed a crowd. Thanks Nick C. for sharing the great recipe!

Strawberry Shortcake

(Makes 3 x 8 inch cakes)


  • 2 1/2 cups AP flour

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3 cups sugar

  • 3 cups buttermilk

  • 3/4 cup oil

  • 2 eggs

  • 2 egg yolks

  • 1 tsp vanilla


  1. Preheat oven to 350°F. Prepare 3 x 8 inch rounds with grease, flour, and parchment. Set aside.

  2. Mix together dry ingredients. Set aside.

  3. Mix wet ingredients together til combined.

  4. Add dry ingredients to wet and mix until just combined.

  5. Pour into prepare pans.

  6. Bake for 30 to 35 minutes. Depending on your oven...check with skewer and bounce back when touched. Colour should also be nice and golden. Colour is flavour!

  7. Cool in the pan mostly then turn out onto rack to cool completely.

  8. Make whipped cream and add berries if you desire.

  9. Pictured is a cup of whipped cream that does triple in volume. Plus a pint of strawberries - slice and add a tbsp of jam if desired. Pile it on! Enjoy!

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