How to make a Traditional Strawberry Shortcake recipe

Light and fluffy and using ingredients you have on hand I am going to show you how to make a Traditional Strawberry Shortcake Recipe.

Now we all know how easy it is to run to the store to buy pre-made pound cake or those fun and easy dessert shells to make strawberry shortcake. But I also like to make it from scratch every now and then for a few reasons.

Sometimes I can’t find the cute little dessert cakes. I also like knowing what ingredients go into my cakes. And sometimes I just don’t feel like going to the store, but I have all the ingredients on hand to make a fabulous dessert.

Plus doesn’t it feel wonderful to know that you made a delicious dish with your own hands?

What is a shortcake?

There are many different types of cake that have been used to make strawberry shortcake. A pound cake has lots of butter and is very dense. A sponge cake is lighter, more like and angel food cake. A shortcake, traditionally is made from a biscuit type dough.

The dictionary definition of a shortcake is any type of cake served with fruit or cream on top of it. This shortcake recipe is more like a sponge cake and is wonderful.

Strawberry Shortcake Filling

The filling or topping for strawberry shortcake is easy to make. Simply slice up at least a pound of strawberries and put them in a bowl.

If they are really ripe and fabulous they will be juicy enough on their own and you just spoon them over a shortcake. However, if they are not too juicy, you may want to help them a long a bit.

How to Macerate Strawberries

Macerating strawberries may sound intimidating, but it is simply a way to make the strawberries juicier and sweeter.

After they are sliced and in a bowl you simply sprinkle 3-4 Tablespoons of sugar over the berries, stir and let sit for about 30 minutes. This will cause juice to pull out of the berries and they will be a perfect way to top a dessert.

Strawberry Shortcake Recipe

For the cakes you will need:

• 4 egg whites
• 1/4 tsp cream of tartar
• 1 1/4 cup all purpose flour, sifted
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 egg yolks
• 1/3 cup water
• 1 tsp lemon extract

Combine egg whites and cream of tartar in a large mixing bowl

Save 2 eggs yolks to use later in the batter

With an electric mixer with a whisk attachment beat the eggs whites until they form very stiff peaks. Set aside.

Sift the flour, sugar, baking powder and salt into a mixing bowl

Make a well in the middle of the dry ingredients

add the olive oil, egg yolks, water, and lemon extract

Beat with an electric mixer until smooth and shiny

Gradually fold the egg whites into the batter

Do this gently. Folding is not mixing or stirring. You gently “Fold” the batter over itself to combine. Slowing and gently to not flatten the egg whites.

Bake in UN-GREASED muffin tin at 350 for 20 minutes. This always the cake batter to “pull” itself up the sides and make a fluffy cake.

Remove from oven and turn the cakes upside down while resting on 4 glasses while they cool.

Once they are cool, gently run a butter knife around the edge of each cake to release.

Top with strawberries and whipped cream

More Strawberry Dessert Recipes

Strawberry Pretzel Salad

Frozen Strawberry Mint Pies

Strawberry Roll

5 from 2 votes

Print

Strawberry shortcakes

light and fluffy sponge cake topped with fresh berries and whipped topping

Course Dessert

Cuisine American

Keyword strawberry shortcake recipe, Traditional strawberry shortcake recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 cakes

Calories 150 kcal

Ingredients

• 4 egg whites
• 1/4 tsp cream of tartar
• 1 1/4 cup all purpose flour, sifted
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 egg yolks
• 1/3 cup water
• 1 tsp lemon extract

Topping

• 1 pound sliced strawberries
• 1 container whippped topping

Instructions

1. Combine egg whites and cream of tartar in a large mixing bowl

2. Save 2 eggs yolks to use later in the batter

3. With an electric mixer with a whisk attachment beat the eggs whites until they form very stiff peaks.

4. set aside

5. Sift the flour, sugar, baking powder and salt into a mixing bowl

6. Make a well in the middle of the dry ingredients

7. add the olive oil, egg yolks, water, and lemon extract

8. Beat with an electric mixer until smooth and shiny

9. Gradually fold the egg whites into the batter

10. Do this gently

11. Bake in UNGREASED muffin tin at 350 for 20 minutes

12. Remove from oven and turn the cakes upside down while resting on 4 glasses while they cool.

13. Once they are cool, gently run a butter knife around the edge of each cake to release.

14. Top with strawberries and whipped cream

Strawberry Shortcake Topping

1. Slice the strawberries

2. Sprinkle with 3-4 TBL of sugar if needed

3. Let sit for 30 minutes for the juice to develop

4. Spoon on top of shortcakes and top with whipped topping

Don’t forget to pin to Pinterest