A modern twist to an old-fashioned favorite, with the old-fashioned taste. This strawberry shortcake cake will be the hit of your menu. Decorate the top with sliced fresh strawberries.


Recipe Summary

40 mins
30 mins
40 mins
1 hr 50 mins
1 10-inch layer cake


Original recipe yields 14 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 10-inch cake pans.

  • Beat egg whites in a bowl for 1 minute; set aside.

  • Sift flour, sugar, baking powder, and salt together into a bowl. Add shortening and 1/2 of the milk; mix well. Add remaining milk, egg whites, and vanilla extract. Mix well. Pour into the prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then remove cake and let cool completely on rack, about 30 minutes.

  • While cake layers cool, mash strawberries in a large bowl; add sugar. Refrigerate filling in a covered container for at least 30 minutes.

  • Trim tops off the cake layers to level and to remove as much crust as possible. This allows the strawberry filling to soak into the cake.

  • Liberally spread strawberry filling on top of a cake layer, without running over the sides. Add another cake layer. Spread more filling. Repeat with the last layer.

  • Put a circular plastic container upside down over the strawberries on top; spread whipped topping around the rim. Remove the container to reveal the strawberries in the center.

Cook's Notes:

Cake layers should be about 3/4- to 1-inch thick after tops are cut off, otherwise the cake will be too dry. If a 9-inch pan is used, only fill pan halfway.

Cake can have 2 or 3 layers. Layers are easier to work with during assembly if they have been chilled in the refrigerator. They can be made 2 days in advance and stored in the refrigerator, individually covered with plastic wrap. However, the cake should be assembled 1 to 3 hours before serving.

Instant white cake mix can be substituted for the dry cake ingredients, but not yellow.

Nutrition Facts

541 calories; protein 7.1g; carbohydrates 81.1g; fat 21.7g; cholesterol 2.8mg; sodium 511.4mg. Full Nutrition