Strawberry Shortcake

Jody Wood


There is nothing like Strawberry shortcake on a nice summer's day. Brings back childhood memories of when mom would make this for us kids. It's nice after having supper, then the strawberry shortcake comes to the table. So refreshing and oh so yummy.


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  • 2/3 c
    butter, softened
  • 1 1/4 c
  • 2/3 c
  • 1 tsp
    vanilla, almond or lemon extract
  • 2 c
    all purpose flour
  • 1 tsp
  • 1/2 tsp
    baking powder
  • 3 large

  • 1 pkg
  • 1/4 c

  • 2 1/2 c
    whipping cream
  • 12-14 Tbsp
    powdered sugar
  • 2 tsp
    vanilla extract
  • 2 Tbsp
    non fat powdered milk or non fat instant dry milk.

How to Make Strawberry Shortcake


  1. Cream butter and sugar until light and fluffy. Blend in milk and extract. Sift dry ingredients together and add to milk mixture. Beat until smooth. Add eggs one at a time, beating well after each addition.
  2. Pour into a well greased and floured loaf pan. Bake at 300 degrees for about 80 to 90 minutes or until a tooth pick comes out clean. (I baked mine for 80 minutes)
  3. Cool for 5 minutes, Then move to cooling rack. Cool completely. (After my cake is cooled, I store in a plastic freezer bag)
  4. For the Strawberry mixture: Slice and core strawberries, place in a bowl, sprinkle 1/4 cup sugar over the strawberries and let them macerate for a few hours.
  5. For the Whipped Cream:

    Add powdered sugar, skimmed milk powder, and vanilla to the cream. Whip the cream until it thickens ( This doesn't take long at all so check it often. When you run a spoon through it and it holds it's shape, without falling back into the gap,it is ready to use. This recipe makes about 4 cups of whipped cream.
  6. Enjoy!

Printable Recipe Card

About Strawberry Shortcake

Course/Dish: Fruit Desserts
Main Ingredient: Bread
Regional Style: English

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