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Strawberry Shortcake

  • Yield: 8 1x


This Strawberry Shortcake is light and airy, topped with fresh homemade whipped cream, and marinated strawberries.



For the berries

  • 1 1/2 pounds strawberries (quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

For the shortcake

  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 cups heavy cream

For the whipped cream

  • 2 cups heavy whipping cream (very cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest


  1. Preheat the oven to 400 degrees. In a bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. The sugar and lemon juice will help bring out the natural juices in the berries and create a light sauce.
  2. In a separate bowl sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. Mixture will be sticky. Pour mixture into an 8 inch round pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
  3. Meanwhile make the whipped cream. In a bowl or stand alone mixer, beat the cold whipped cream until soft peaks form. Add powdered sugar, vanilla, and lemon zest and beat another 1-2 minutes.
  4. Once the cake has cooled use a serrated knife and cut the cake in half, creating two circles, one on top of the other. Scoop a large spoonful, (or two or three) onto the bottom layer of the cake. Top with the strawberry mixture. Place the other cake on top, creating a sandwich, and add more whipped cream and berries to the top of the cake. Slice and serve with any leftover whipped cream or berries.