Summertime Strawberry Shortcake

Not Your Average Strawberry Shortcake

I know some folks think that strawberry shortcake has to be made either with a sweet biscuit or angel food cake but I have to say that my version makes the best strawberry shortcake. It’s the perfect, slightly-but-not-overly sweet cake for showcasing summer’s beautiful strawberries topped with freshly whipped cream. The cake has a light with a tender crumb that is perfect for soaking up strawberry juice without turning to mush. Growing up, my mom would make this recipe for “best two egg cake” from her vintage Better Homes & Gardens cookbook. It was a stained and battered copy that we used all the time and we made that simple, white cake over and over for strawberry shortcake. That vintage Better Homes & Gardens cookbook got so tattered and destroyed that it had to be thrown away years ago and was replaced by a clean, updated version with the red gingham cover, but not before I made sure to copy down the recipe for this cake, which is absolutely a family favorite. The process for making this cake is simple. You cream shortening (yes, shortening, I know some people have this thing against shortening, but whatevs) and sugar in a bowl, then add eggs (two of them) and vanilla, and then alternate between milk and dry ingredients. Then the batter gets poured into a large rectangular pan and baked until it is golden and begging to be drenched in mashed strawberries and freshly whipped cream. It’s heavenly and an iconic American dessert. Summer is the perfect season for fresh fruit desserts. Some of our other favorites are Fresh Peach Cobbler à la Mode, Fresh Fruit Pizza, Magnolia Bakery Banana Pudding, and Grilled Peaches with Ice Cream.

Strawberry Shortcake Ingredients

Strawberries: Look for strawberries that are red and ripe with a fragrant, sweet smell. Heavy Cream: There is such a difference between a cartoon of Cool Whip and homemade whipped cream. In a dessert like this where the whipped cream plays such an important role, it’s worth it to make the real stuff for the best flavor. All-purpose Flour: I like to use unbleached all-purpose flour for this cake. Cake flour tends to make the cake too light to hold up as well under the weight of the strawberries. Sugar: You will need granulated sugar for both the cake base and the strawberry topping, as well as a little powdered sugar for the sweetened whipped cream. Eggs: Two large eggs are all you need for this easy white sheet cake. Shortening: Yes, you can use butter in place of shortening for this cake, but I actually prefer the results of shortening in this recipe. Vanilla Extract: I always use my homemade vanilla extract in my baking for the best flavor. Baking Powder: This leavening agent helps the cake to rise and have the perfect crumb. Salt: Always important in baking so your desserts don’t taste flat or bland. Milk: Whole milk gives the best results and adds flavor to the cake itself.

How to Make Strawberry Shortcake!

This post was originally shared on August 3, 2016 but has been updated with new photos and additional information to be more helpful. The sugar will draw out even more juice from the strawberries, creating a syrupy liquid. This is called “macerating” the strawberries.

Peaches & Cream Shortcake Variation

This one is exactly the same as strawberry shortcake except replace the strawberries with peeled and sliced peaches. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.