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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


  • 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


  • 1 pound sliced strawberries
  • 1 container whippped topping


  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