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Strawberry Shortcakes Recipe – Learn under Expert Guide

Strawberry Shortcakes Recipe - Learn under Expert Guide

Strawberry Shortcakes Recipe – Learn under Expert Guide:-  This recipe allows you to make strawberry shortcake from home, so you may avoid purchasing it from the store and instead make it from scratch. In 2022, the recipe for biscuits was modified.


Strawberry Shortcakes Recipe – Learn under Expert Guide


By reducing the amount of flour and baking powder used, incorporating a little amount of baking soda, and incorporating a step that involves folding the dough, these sweet biscuits have become outstanding. They are absolutely ideal for storing fresh whipped cream and delicious strawberries thanks to their excellent size.




  • 2½ cups all purpose flour, spooned and leveled
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1¾ cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 2½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract , optional, but highly recommended
  • ⅔ cup sour cream
  • ¾ cup milk , preferably whole or 2%, room temperature



  • 3 cups sliced or diced fresh strawberries , divided
  • 2 tablespoons strawberry jam
  • additional whole strawberries , for garnish, optional


  • Frosting:
  • 8 ounces cream cheese , softened to cool room temp
  • 1 cup powdered sugar
  • ¾ teaspoon vanilla extract
  • 2¼ cups heavy whipping cream , really cold, straight from the fridge



Bake the cake at 350 degrees Fahrenheit. Flour, baking powder, and salt should be mixed together carefully in a medium basin using a whisk. Put aside for later. Beat the sugar, oil, eggs, egg whites, and extracts together until they are completely incorporated.

Alternately, you can use a hand mixer or a stand mixer that is equipped with the paddle attachment. Blend in the sour cream until it is completely incorporated. While beating, add half of the flour mixture and continue to beat until it is just incorporated.


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As you continue to beat, gradually include the milk, followed by the remaining flour mixture. The sides and bottom of the bowl should be scraped as necessary. Take care not to overmix the ingredients. Using parchment paper, line three cake pans measuring 8 inches in diameter, and grease the pans. In each of the three pans, distribute the batter in an even manner.

Repeatedly tapping or gently dropping the pans on the countertop can help remove any air bubbles that may have formed. To ensure that a toothpick placed into the center of the cake comes out clean, bake it for 18 to 22 minutes. If it is required, rotate the pans once while they are baking in order to ensure that they brown evenly. If you want the pans to cool fully, place them on a rack.

In order to make the filling, mix the jam and strawberries together and leave them aside. These will be used for both the filling and the topping. For the inside, I slice the strawberries, which amounts to around 2½ cups, and for the top of the cake, I dice the strawberries, which amounts to approximately ½ cup.

It is up to you whether you want to slice or dice. About three cups will be required in total. Cream cheese, powdered sugar, and vanilla extract should be mixed together in a large mixing basin before being used for the frosting. The mixture should be beaten on medium speed until it is completely smooth, either with a hand mixer or a stand mixer that has a whisk attachment (the best option).

While the mixer is still beating, pour the heavy cream down the edge of the bowl in a slow and steady stream. At regular intervals, turn the bowl over and scrape the sides and bottom of the bowl. The speed should be increased to high, and the whipping should continue until the cream is able to keep a strong peak.

In order for the cream to successfully thicken, it is essential that it be kept at a cool temperature. It is important to remember that when using a hand mixer, you should hold the bowl close to the top of the mixer and not against your body.

Put together: A single layer of cake should be placed on a dish. Using around one-third of the frosting, cover the top with approximately one-third of a cup of strawberries. Repeatedly place another layer of cake on top of the previous one. To finish off the third and final layer of cake, apply the remaining whipped cream frosting to the top, and then position the remaining strawberries in the middle of the cake. In the event that you so wish, decorate the exterior with entire strawberries.



  • Calories: 585kcal
  • Carbohydrates: 60g
  • Protein: 7g
  • Fat: 36g
  • Saturated Fat: 23g
  • Cholesterol: 117mg
  • Sodium: 228mg
  • Potassium: 248mg
  • Fiber: 2g
  • Sugar: 37g
  • Vitamin A: 1043IU
  • Vitamin C: 22mg
  • Calcium: 125mg
  • Iron: 2mg



CAKE PANS: Using three cake pans results in cake layers that are on the thinner side, which is my choice for filling and stacking the cake. If you would like the cake layers to be thicker, or if you do not have three round cake pans measuring 8 inches in diameter, you can split the batter between two cake pans measuring 8 inches in diameter. This time should be increased to 22-27 minutes in the oven.

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