Strawberry Shortcake

strawberry shortcake

By Alison Barnett,

Strawberry Shortcake, a must–have for my older sisters birthday and debuted in the Ohio State Fair, this cake is the shortcakes of shortcake!  One bite of this cake and your eyes will roll back in pure happiness.


1/2 cup butter
1 cup sugar
1 1/2  cup all-purpose flour
1/2 cup milk
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4  teaspoon salt
2 eggs

Whipped Cream Frosting and Filling:
6 cups strawberries, sliced
16 ounces of whipping cream
2–3 teaspoons sugar
2 teaspoons vanilla extract


Preheat Oven to 350.  Grease and flour two 8−inch round cake pans.

In a large bowl, with mixer at low speed, beat butter and sugar till light and fluffy, about 5 minutes.  Reduce speed to low and add the rest of the ingredients.  Beat 2 minutes on high.

Spoon batter into pans and bake for 25-30 minutes, until toothpick comes out clean.  Let cool completely.

Whip the cream, sugar and vanilla.  Mix 1/4 of the cream with 4 cups of sliced berries.  Put in the middle of the two cakes. Spread the rest of the whipped cream on top of the cake and garnish with the rest of the strawberries.


KosherEye Suggestion: for a parve version of this yummy cake, substitute parve margarine for the butter, parve whipping cream for the dairy heavy whipping cream and parve vanilla soy milk or almond milk for the milk.

Recipes: Desserts, Cake, Strawberry, Dairy, Kosher

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