clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry shortcake

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

  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x



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. 

  • Author: sarahpflugradt
  • Prep Time: 2 hours, 20 minutes
  • Cook Time: 10 minutes