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This Strawberry Shortcake brings me right back to summertime in my mom’s kitchen. Fluffy little cakes, topped with fresh whipped cream and macaerated strawberries – the perfect summer treat!
Growing up, my mom would always get these store-bought round little soft cakes and fill them with whipped cream and strawberries. I saw the cakes recently in the grocery store and had to recreate them at home! These cakes are basically like a pound cake. So I found Mrs. Edna Lewis’ Poundcake recipe, some cute little cake molds, and then adapted the recipe. The result are these beautiful, golden cakes, that are crisp on the outside and delicately soft on the inside.
Because these cakes will have whipped cream added to them and sweet strawberries on top, they’re not overly sweet. I used cake molds to get the shape but you could easily use put this recipe in a bundt pan too.
Unlike the store bought cakes, this recipe has no weird additives – it’s simply flour, butter, sugar, whole milk, egg whites and almond extract. I have not tried this recipe with substitute flours or alternative milks. Since only egg whites are used, I think the fat from the butter and whole milk are crucial to get a nice fluffy cake.
Strawberry Shortcake brings back such good childhood memories, this is one of those recipes that I was really excited to share.
- Mini Cake Molds
- Hand Mixer
- 8 Ounces Whipped Cream
- 1 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 6 ounces Butter, salted, softened *I use Kirkland Grass Fed New Zealand Butter from Costco - use a good fatty butter
- 64 grams Cane Sugar
- 1 tsp Almond Extract
- 330 grams All-Purpose Flour
- 8 ounces Whole Milk
- 155 grams Egg Whites *Don't use egg whites from the box, they won't whip properly
- Fresh Squeezed Lemon Juice
Fresh Whipped Cream
- Place a bowl in the freezer for an hour or two. Add heavy cream to a bowl with the powdered sugar and vanilla extract and whisk until whipped cream forms. Cover and refridgerate until ready to use.
- Chop up as many strawberries as you'll use. Sprinkle a tablespoon or so of sugar over the strawberries. Squeze half a lemon over the berries and mix. Let the berries sit on the counter for about 30 minutes to soften and get juicier.
- Preheat oven to 300°F
- Mix the butter, sugar and almond extract until smooth and fluffy.
- Add a little flour and milk, then continue to mix. Repeat this step until the flour and milk are fully incorporated. Set aside.
- Using a clean dry bowl, whisk the egg whites until they form soft, WET, peaks. You don't want them to be dry.
- Fold the egg white mix, into the cake mix until evenly incorporated.
- Add the cake mix to the molds or bundt pan. If you're using silicone molds, they don't need to be greased, but any other type of pan will need to be greased before pouring the cake mix in.
- Bake for 40 mins on 300°F, then turn the heat up to 325°F for °another 10 minutes.
- Allow cakes to cool, then top with whipped cream and strawberries when ready to serve.
- Store cakes in an airtight container in the fridge for up to 4 days.
- Head to my Instagram to see how the cakes are made.
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