"As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!" — Petra
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fresh strawberries, sliced
1 1/2 teaspoons
1 1/4 cups
This was a wonderful shortcake recipe! I scaled to two and made mine in a large ramekin - perfect (and gorgeous) for two! The shortcake is soft, fluffy, lightly sweet and a little sticky - like a really good angel foodcake, but a little denser, I "cheated" and used whipped topping I already have but the real stuff would have been a wonderful compliment to top this one off with. So, so good!
This cake has a rubbery texture and very eggy flavor. I was quite disappointed.
Awesome! I halved the cake height-wise and put it back in the pan, layering with strawberries, juice/syrup, and then the cream. Final product was AWESOME, and was better the second day..the layers soaked up the juices and cream beautifully - I would definitely not substitute storebought whipped cream for the homemade stuff in this recipe!
This cake was absolutely amazing. i have so far made it twice and both times it was an absolute success. I am a beginner baker and i have had my share of absolute baking disasters but this cake turns out perfect every time.
I like to halve the recipe and then bake it in 2 6 inch round pans for 15-18 minutes. It's a great dessert for a dinner or a small birthday get-together.
definitely a great great cake and two thumbs up!!!
This was my first time making strawberry shortcake, and this turned out great! As Allison did, I halved the cake and put it back into the pan, layered it with strawberries and syrup (from frozen) in the middle, and then topped the cake with whipped cream and fresh strawberries. It received rave reviews at my party!
Turned out great! Only had half the strawberries and it was still enough. Delicious and light cake.
This is a very nice recipe. I did what another reviewer did...split the cake in half and put it back in the pan (with the strawberries in the middle). My sweetie has a bit of a sweet tooth so I used cream cheese frosting on top. Thanks for sharing Petra. I will make this again in the future.
this came out perfectly! an angelfood-like cake crowned in delicious strawberry goodness. i doubled the recipe to make a giant cake for a birthday gathering. if you do this - use big bowls when working with those egg whites - they get huge! the only change i made to the recipe was to sub out some of the white sugar for brown when creating the strawberry sauce, and throwing a splash of balsamic vinegar in to add complexity to the sauce as well. next time, i may try adding some almond extract to the batter - i think that would take it to a whole new level. thanks petra - this is tops!
* Percent Daily Values are based on a 2,000 calorie diet.
Petra's Strawberry Shortcake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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