My Strawberry Shortcake

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I found some beautiful big strawberries at the grocery. Just the perfect ones for dipping in chocolate or using for fondue. They came in a 4 quart package so there were lots of them. So many that we had an excess of strawberries. What could I do with them? They were beginning to get a little mushy, not quite as firm as they were at first {sounds a bit like myself}; the children would not enjoy them as much in that state. But they were still sweet and quite edible.

My daughter, Melissa, is always making strawberry cupcakes in an effort to duplicate an incredible treat from her favorite cake shop. Since it is the "Month of Love", I thought I would make my family a strawberry shortcake. But this one would be a Real strawberry short cake, not just a yellow sponge cake.

I took ideas from various recipes I have used and from past experiences with adding fresh fruit to cake batters and came up with this extremely moist, not too sweet cake with a gorgeous pink color~ all natural, no food coloring or gelatin {one of the things I dislike about other strawberry cake recipes is the addition of gelatin}. I simply cut back on some of the butter, sugar, and liquids and added fresh pureed strawberries. It was beautiful to taste and see, if I do say so myself!

Don't believe me? Make one for yourself or your love. Happy baking!

My Strawberry Shortcake
1 stick plus 2 tbsp of butter, softened
1 1/4 c of sugar
2 c flour
2 tsp baking powder
1/4 tsp salt
5 large egg whites
1/4 c whipping cream
1 tbsp vanilla
1 1/4 c pureed strawberries

for topping1 tbsp vanilla
2 c whipping cream
1/3 c sugar1 qt strawberries, rinsed and sliced reserving three berries

1. Preheat oven to 350 F.
2. Grease two round cake pans each with one tablespoon of softened butter. Place an eighth of a cup of sugar in each pan and swirl to coat. Be certain to coat the sides of the pan with the sugar as well.

3. Place remaining one cup of sugar and one stick of butter in a mixing bowl. Cream butter and sugar together until fluffy, about 5 minutes.
4. In a separate mixing bowl combine flour, baking powder and salt. Mix well. Set to side.
5. Mix egg whites, whipping cream, and one tablespoon of vanilla in another bowl.
6. Add a third of the flour mixture and half of egg mixture and half of strawberry puree to creamed butter; blend. Add another third of flour mixture to batter and blend. Add remaining egg mixture, puree and flour; blend. Mix for 2 minutes.

7. Divide batter between two prepared pans. Bake in preheated oven for 25 minutes.
8. Remove pans from oven and set on cooling racks for five minutes. Flip pans over and allow cakes to come out. Cool completely.

9. In a chilled mixing bowl combine one tablespoon of vanilla, two cups of whipping cream, and one third cup of sugar. Whip to form stiff cream.
10. Assemble cake by placing one layer on serving dish. Top with half of the whipped cream. Layer half of the strawberries slices {tips facing out} on top, starting from outer edge.

Place second cake layer on top of cream and strawberries. Top with 2/3 remaining cream. Arrange strawberries on cream. Spoon remaining cream on top of strawberry slices. Garnish with 3 whole berries. Serve or refrigerate until serving.


  1. This one was really good and had a neat color.

  2. Just gorgeous! (like you are...not a bit mushy dear). That sugar crust looks delicious!

  3. Wow, that looks incredible. The sugar crust looks SO good. Perfect!

  4. Mel- I really liked the color of this, too. Sometimes the cakes with fruit turn a brown color, but I think with the white cake base this didn't happen as much.
    Joie- Aw, thanks!
    Kaitlin- The sugar crust gives a sweet crunchy surprise.

  5. Thanks for stopping by my blog,
    Sheila. I'm still trying to get rid of the egg yolks. Let me know how your bread/cake turns out.

    Oh, how do you find time to do anything? I loved your reading nook.
    If that's not organized, I don't know what is.

  6. looks good. Light and fresh.

  7. I think you will have to do this one again. I didn't get a piece on Friday! I like the sugar in the pans to make a glaze- now that is extra special.

  8. Anonymous12:33 PM

    This makes me feel like Spring is near! Beautiful dessert.

  9. This looks delicious!!

  10. This cake just sings of Spring. I cant wait for strawberries and this kind of cake.

  11. Rosie- Your blog was very helpful and I am glad you found something here you liked.
    Debbie- Your words describe it perfectly!
    Robin- Maybe this Friday, I thought after my children had some there would be some leftover, but nope:)
    NP and Lori- February is like that, everything reminds me of spring to come; and it's not just the ground hog.
    Monica- It was delicious, be certain to make one to try.

  12. I wanted to pop in and say hello! This looks much better than the cartoon I used to watch! :)

  13. Anonymous6:54 PM

    I was looking for a real strawberry shortcake recipe to help correct the shortcake/cream cake mistake that pervades the East Coast, but this isn't it! Shortcake has to be *short*, meaning it's more like a shortbread, scone or biscuit. Anything made with a cake batter isn't shortcake!

  14. Anom~ Just use a biscuit batter like people usually do then. Not a hard search. Any way, this is a delicioius cake!


Catching my breath. Be back ASAP.