Mom's Strawberry Shortcake

This tried-and-true spongy shortcake is always great just the way it is. It melts in your mouth!


9 servings


2 eggs
1 1/2 cup granulated (white) sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1 1/2 quarts fresh strawberries, sliced
whipped cream
mint leaves, optional


Preheat oven to 350°F (177°C). Grease an 8-inch square baking pan with Pan Release or cooking spray.

In a large bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin). Pour into prepared baking pan.

Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely.

Just before serving, cut cake into serving-size pieces; cut each slice in half horizontally. Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream; garnish with mint leaves if desired.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 25 minutes
Cool Time: 30 minutes

Nutritional Information

Amount per serving: Calories 236, Fat 3 g (Saturated Fat 1 g), Cholesterol 52 mg, Sodium 145 mg, Carbohydrate 49 g, Fiber 2 g, Protein 4 g.

Recipe Courtesy Of

Karen Wingate, Coldwater, Kansas

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