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Strawberry shortcake

  • Author: sarahpflugradt
  • Prep Time: 2 hours, 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x


If you are swimming in strawberries right now, you have a good problem. Dessert is at your fingertips with this favorite summer staple. 



For the strawberries: 

1 pound ripe strawberries, stems removed and sliced

1 tablespoon honey

For the cakes: 

1/4 cup canola oil

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon table salt

2 tablespoons milk

For the whipped cream:

1/2 cup heavy whipping cream


Add sliced strawberries to a bowl and drizzle honey over the top – stir and put in the refrigerator for at least two hours.

For the cakes: 

Preheat oven to 350°F

In a small mixing bowl, add all of the ingredients for the cakes in the order listed and stir until just combined. 

Line a baking sheet with parchment paper

Using a 1/4 cup measure, spoon 1/4 cup of mixture onto the baking sheet (the mixture will spread just a little, but not too much, so space these cakes apart) – make 4 cakes. 

Bake for 10 minutes. 

For the whipped cream: 

Add the whipping cream to a stand mixer or use a hand mixer and whip for ~4-5 minutes or until stiff peaks form

Assemble the shortcakes:

Place one shortcake on a small plate and scoop 1/4 of the strawberries on top and scoop whipped cream on top.