Mom's Strawberry Shortcake Recipe
Mom's Strawberry Shortcake Recipe photo by Taste of Home
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Mom's Strawberry Shortcake Recipe

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When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 9 servings


  • 2 eggs
  • 1-1/2 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 to 1-1/2 quarts fresh strawberries, sliced
  • Sweetened whipped cream
  • Mint leaves, optional

Nutritional Facts

1 serving (calculated without whipped cream): 236 calories, 3g fat (1g saturated fat), 52mg cholesterol, 145mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 4g protein .


  1. Preheat oven to 350°. Grease an 8-in.-square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
  2. Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves. Yield: 9 servings.
Originally published as Mom's Strawberry Shortcake in Taste of Home August/September 1996, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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RLiberty 18650
Reviewed Aug. 6, 2014

"This is a great recipe for strawberry shortcake. I add frozen strawberries in syrup along with the fresh berries - delicious"

foodiemomma 16523
Reviewed Jun. 8, 2014

"This cake was light and fluffy, a nice change from the biscuit version. This will be my new go-to recipe. I sprinkled a tiny bit of cinnamon into the batter, and my family liked the cake so much they said they would even eat it plain."

ChrissyLynn71 26833
Reviewed Apr. 28, 2014

"This recipe is a winner! My family all raved about it and went for seconds.

I added cinnamon to the batter. Awesome...."

SpinningYogini 9562
Reviewed Jun. 30, 2013

"This is excellent. My husband loves it."

Reviewed Sep. 9, 2012

"reminds me of my grandmother's lost recipe. exactly what i was looking for."

mdbull4 11958
Reviewed May. 28, 2012 Edited Mar. 18, 2014

"I doubled the recipe for a family party, it worked great in a 9x13 pan baked for 32 minutes. Delicious!"

JumpRiverGem 26107
Reviewed Sep. 17, 2011

"Delicious! I love that this only makes a small pan...great for my husband and I."

lrae17 4079
Reviewed Mar. 24, 2011

"This is probably one of the best shortcakes I have. I did have problems getting it out of the pan even though I thoroughly greased it. It just wouldn't drop out. I had to carefully dig it out. Next time I'll try greasing and flouring. It's not a super sweet cake so if you're looking for something light, it's great. If you want something sweeter, you might try adding a little more sugar or perhaps letting your sugared strawberry juice soak through the cake."

kjroot 16451
Reviewed Jul. 17, 2010

"WOW! This cake is so good it's a shame to cover it up with strawberries! Makes a sweet, crunchy top. YUMMMMMMY!"

dawnmustang 18597
Reviewed May. 10, 2010

"The cake was very moist and delicious. I followed the recipe as stated, but I also sprinkled some cinnamon in with the dry ingredients."

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