This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.

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  • In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.

  • Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.

  • In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.

  • Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.

Nutrition Facts

864.9 calories; protein 11.8g 24% DV; carbohydrates 85.1g 28% DV; fat 54.9g 84% DV; cholesterol 240.1mg 80% DV; sodium 720.9mg 29% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/29/2006
The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, and brownish after only 45 minutes. Luckily I had enough ingredients left for a second cake, so I tried again and watched it very closely! At 35 minutes, the cake was almost perfectly done, especially when you consider that it will continue to cook a bit longer until removed from the pan. It turned out to be a delicious dessert and we will look forward to having it again. Read More
(29)

Most helpful critical review

Rating: 1 stars
01/25/2011
I followed the recipe as directed and I have never tasted something like this in my life we opted to take off the whiped cream and starwberries and just ate that. I was disappointed with this recipe the cake was dry and had a very funky taste to it Read More
(7)
29 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
09/29/2006
The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, and brownish after only 45 minutes. Luckily I had enough ingredients left for a second cake, so I tried again and watched it very closely! At 35 minutes, the cake was almost perfectly done, especially when you consider that it will continue to cook a bit longer until removed from the pan. It turned out to be a delicious dessert and we will look forward to having it again. Read More
(29)
Rating: 5 stars
04/11/2007
I ran out of time to bake the scratch cake in this recipe so I made a marble cake (2 - 8" rounds) from a box. But this frosting is AWESOME!! I used my stand mixer and modified the recipe to use only 8 oz of room temp low-fat cream cheese 1/2 tsp Watkins double strength vanilla and 1/2 tsp almond extract -- and I forgot the salt (oops)! The whole thing came together in less than one minute -- it was amazing! Instead of having a "torte" with multiple layers frosted only in-between I laid down a thin layer of the frosting on the 1st layer of cake with my silicone spatula arranged split strawberries on it and then covered it with another thin layer of frosting. Then I topped with my 2nd layer of marble cake and frosted the whole thing top and sides -- I used the spatula for the whole operation it's a very forgiving frosting. Add a few strawberries on top and VOILA! Guests said it was the best cake they'd ever eaten and most zeroed right in on this frosting! I was amazed at how well this cake/frosting held up to room temperature not like a whipped cream frosting normally would. This will now be a family standard -- easy quick and absolutely yummy! Thanks for the recipe! Read More
(16)
Rating: 5 stars
09/22/2006
This is by far the best strawberry short cake I have ever had. i made it for my sisters birthday i jazzed it up a bit with some champange graps and blueberries on top everyone loved it. Thanks for sharing this mouth watering recipe. Read More
(15)
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Rating: 4 stars
07/03/2007
My family loved this cake and it has been requested for our families 4th of July cookout. The only thing I changes was that I took another quart of straberries and I sprinkled them with sugar and then after sitting for awhile I smashed them. I put the halved berries around the edges of the layers and the some of the smashed berries in the middle. Some of the juice soaked into the cake and make it quite tasty. Read More
(9)
Rating: 5 stars
11/27/2006
My excellent cook mother-in-law and the whole family totally loved it. Met their standards and is asking me to do it one more time! Just let it cook for 40mins at 170 C and comes out excellent. I used just half the cream cheese and 1/2 cup sugar for the icing and added some melted white chocolate on the cake itself. Perfect. Read More
(9)
Rating: 4 stars
01/20/2009
I thought this was a great recipe! I ended up baking it in a rectangle pan and just cutting the cake into three pieces but my friends couldn't stop raving about this cake and truly enjoyed it. I agree with some of the other reviewers in that you don't need as much sugar in the actual icing because the cake itself it so sweet with the strawberries. Read More
(8)
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Rating: 4 stars
10/01/2006
This was a beautiful and easy cake to make. The taste I found was to heavy. Next time I will use half of the cream cheese and more sugar in the icing. Also be careful not to over cook the cake. Read More
(8)
Rating: 3 stars
09/21/2010
I have to agree with many of the previous reviews; the cake not only is too heavy but also recommended 50 min bake time is way too long. This cake almost may be better with a yellow box cake mix instead and having the strawberries sliced and not just halved. Read More
(7)
Rating: 1 stars
01/25/2011
I followed the recipe as directed and I have never tasted something like this in my life we opted to take off the whiped cream and starwberries and just ate that. I was disappointed with this recipe the cake was dry and had a very funky taste to it Read More
(7)