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Strawberry Shortcake slice with cake in background title image

Strawberry Shortcake

Prep time: 20 minutes Cook time: 15 minutes Servings: 8 servings
Course Dessert
Cuisine American
Keyword strawberry shortcake
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 40 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 569kcal
Author Toni Dash


For the Strawberry Filling layer

  • 2 lbs fresh strawberries hulled and sliced 1/4-inch thick
  • cup white sugar

For the Cake

  • 2 ¼ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 ½ teaspoons baking powder
  • ¼ cup granulated white sugar
  • ¼ teaspoon salt
  • 1 tsp lemon zest
  • ½ cup shortening
  • 1 egg
  • 1 cup whole milk
  • 1 tsp vanilla
  • 2 cups heavy cream whipped


  • Preheat the oven to 425 degrees. Grease a 9” round cake pan.
  • Place the strawberries in a medium bowl, toss with ⅓ cup white sugar. Set aside.
  • In a large bowl, stir together the flour, baking powder, ¼ cup white sugar, salt, and lemon zest.
  • Cut the shortening into the flour mixture using a pastry blender or forks until it resembles coarse crumbles.
  • In a small bowl, mix together the egg, milk and vanilla. Pour this mixture into the flour mixture. Stir to combine. The mixture will be dough-like and thick.
  • Spread the batter into the greased pan. Spread it to the edges of the pan in one even layer. Bake for 15 - 20 minutes, until a toothpick comes out clean and the top is lightly golden brown. Let the cake cool 15 minutes in the pan on a wire rack.
  • Let the cake cool 15 minutes in the pan on a wire rack. Remove shortcake from the pan and place directly on cooling rack for an additional 10 minutes.
    Use a sharp knife to slice it in half horizontally across the middle (to make two cake layers). Gently move the top layer to the cooling rack. Cool both layers completely (aproximately 15 minutes).
  • Whip the heavy whipping cream using a mixer until stiff peaks form.
  • Spread the bottom half of the cake with half of the whipped cream. Using a slotted spoon, spoon on half of the strawberries.
    Add the 2nd layer of cake and top with the remaining whipped cream and strawberries.
  • Serve within an hour of making for best results.


Note Cooling the Shortcake
Fully cooling the shortcake will create the best result. This is particularly important if making it gluten-free. Until it is fully cooled the cake can more easily fall apart.


Calories: 569kcal | Carbohydrates: 54g | Protein: 7g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 120mg | Potassium: 430mg | Fiber: 3g | Sugar: 22g | Vitamin A: 967IU | Vitamin C: 67mg | Calcium: 154mg | Iron: 2mg