Simple Homemade Strawberry Shortcake – Simple homemade strawberry shortcake made with fresh berries whipped cream, ultimate summer dessert. Sweet sponge cake layered with strawberries, perfect!
Til we meet and eat again,
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- 1 quart strawberries, hulled and sliced
- ¾ cup sugar, divided
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ½ cup butter, cold
- ½ cup milk (I used 2%)
- 2 eggs, separated
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- fresh mint, optional
- Gently stir together strawberries and ¼ cup sugar; chill.
- Preheat oven to 300 degrees.
- Combine flour, ¼ cup sugar, baking powder, salt and nutmeg in large bowl. Cut butter in with a pastry blender or fork until crumbly. Combine milk and egg yolks in a small bowl. Mix together. Add to the flour mixture, stir just until moistened.
- Divide dough in half. Pat into two greased round 9 inch pans. In a small bowl, beat egg whites until stiff peaks form. Spread this over dough. Sprinkle with remaining sugar.
- Bake for 35-45 minutes or until golden. Cool for 10 minutes.
- Meanwhile chill mixing bowl and wire whip attachment for about 10 minutes.
- Beat whipping cream and sugar on medium-high speed for several minutes until it forms stiff peaks.
- Place one layer cake on a large serving plate. Spread with half of whipped cream. Layer with half of strawberries. Repeat layers of whipped cream and strawberries. Garnish with mint
Adapted slightly from Gooseberry Patch Summer in the Country
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