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Mom’s Strawberry Shortcake


  • 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


  • 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.

Nutrition 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.


Average Rating: 4.964285
  • Jacqueline
    Sep 18, 2019
    I was looking for a simple strawberry shortcake recipe, one where you don't have to separate the egg whites and all that, so thanks for this! I really love it! It's even easy to double the recipe. I didn't change anything in the recipe but just added a teaspoon or two of strawberry flavor to the batter. Even coming straight out of the fridge, it's not that dense or dry. Perfect sweetness.
  • Alie
    Jun 12, 2019
    I doubled this recipe and instead of sugar I used an organic stevia blend and came out amazing
  • Sue
    Jun 6, 2019
    Thank you so much for sharing this lovely recipe! I used for a family reunion and everyone loved it! It is now officially the only cake recipe I will use. I also reduced the sugar to 1/2c. Even after doing that, the taste was still fantastic! I added 1/2 tsp of cinnamon to the fresh strawberries. Tasted great.
  • wombie
    May 5, 2019
    Simple yet delicious. I love the sweetness of this cake
  • txteachers
    Jun 7, 2018

    Easy to make! This was EXACTLY what I was looking for!!! It reminded me of the wonderful shortcakes from my childhood!!! DELICIOUS ! I also had difficulty taking it out of the pan after 10 min - so left it in the pan and it was fine. Strawberry time again! I put parchment paper in the bottom! PERFECTION

  • grace
    Dec 31, 1969

    Great shortcake. I mixed everything in the bowl together, mixing well. I also added an extra tablespoon of butter. I used buttermilk plus 1/2 tsp. baking soda and also cut the sugar to 1/2 cup, as I only wanted it slightly sweet. It came out great!

  • CoraHolder
    Sep 26, 2016

    I have been making this recipe since it came out in 1996! 20 years ofthe best strawberry shortcake ever!

  • RLiberty
    Aug 6, 2014

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

  • foodiemomma
    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
    Dec 31, 1969

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

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

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