Mom'S Strawberry Shortcake
Mom's Strawberry Shortcake features a moist vanilla cake layered with fresh strawberries and whipped cream, creating a delightful dessert perfect for family gatherings or special occasions. Its light, fruity flavors and tender texture make it a favorite among all age groups, especially during strawberry season.
Ingredients
Instructions
- In a mixing 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 batter with vanilla; the batter will be thin.
- Pour batter into a greased 8-inch square baking pan.
- Bake at 350°F (175°C) for 25 minutes or until a wooden pick inserted near the center comes out clean.
- Cool for at least 10 minutes.
- Cut cake into serving size pieces and cut each slice in half horizontally.
- Layer sliced strawberries and whipped cream between cake layers and on top before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar to 1 cup. Fresh strawberries are ideal, but if out of season, frozen strawberries can work in a pinch—just thaw and drain excess juice. Make sure to beat the eggs thoroughly for a fluffy texture and feel free to experiment with different extracts like almond for a unique twist.
Serving Suggestions
Serve Mom's Strawberry Shortcake with a dollop of whipped cream on top and garnish with fresh mint leaves for a pop of color. This dessert pairs beautifully with a refreshing glass of iced tea or lemon water. For added texture, consider serving it alongside some crunchy granola or crushed cookies.
Storage & Reheating
Store any leftover cake layers in an airtight container at room temperature for up to 2 days. If you have assembled cake with strawberries and whipped cream, refrigerate it to prevent sogginess, enjoying within a day. To reheat cake slices, warm them briefly in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Strawberry Shortcake contains roughly 171 calories, with 1g protein, 19g carbohydrates, and 2g fat. It is a good source of vitamin C (17% of the Daily Value) and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 526mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of strawberries?
Absolutely! This recipe can be adapted with seasonal fruits like peaches, blueberries, or raspberries. Just make sure the fruit is ripe and sweet. You can also create a mixed fruit shortcake for a colorful presentation.
How can I make the cake ahead of time?
You can bake the cake up to a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Assemble the shortcake with strawberries and whipped cream just before serving for the best texture.
What if I need a gluten-free option?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder is also gluten-free, as some brands may contain gluten. The cake should turn out just as delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).