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Strawberry shortcake

Strawberry Shortcake

Written By: Shantel Whitford

Prep Time: 20 minutes

Cook Time: 20 minutes


  • 1 1/2 pounds strawberries, stemmed and quartered
  • 5 TBSPs sugar
  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 2 TBSPs sugar
  • 3/4 tsp salt
  • 1 1/2 cups heavy cream
  • Whip Cream Ingredients:
  • 1 1/2 cups heavy cream, chilled
  • 3 TBSPs sugar
  • 1 1/2 tsps vanilla extract
  • 1 tsp freshly grated lemon zest


This recipe serves six.

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

This is a favorite summer dessert! It looks great if you slice the cake and build it like a layer cake with the whip cream and strawberries! This will be sure to impress your family, and I guarantee your kids will eat their vegetables so they can eat this as dessert!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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