Recipe by Petra
"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!"
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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.
Oh My Goodness! This recipe is FANTASTIC! I will never look for another Strawberry Shortcake recipe again. My husband requested strawberry shortcake for his birthday, and the silly goose thought I would BUY one! I went looking and found this recipe, and even though it was my very first time making one, it came out amazing. :) (I am a much better cook than a baker, so I was very pleased this turned out so well.) Mom and Dad loved it (Dad's exclamations upon seeing his piece involved the word "Shazaam!", LOL) and my hubby was bragging on me at work the next day, even showing a photo. I followed the recipe exactly, changing nothing, and making good use of our Kitchen Aid mixer. I used a foil pan because I didn't have the right size pan. The cake came out sweet and firm, but wonderfully textured and Mom said she would have been happy to eat it plain! Beginning to end, this recipe was easy and tasty, even for the rare baker like me. We used too many strawberries the first night, so next time I might use three pounds. ;) I just can't wait to make it with in season berries! Finally, it tasted every bit as awesome the second day. :D Thank you for sharing, Petra, and for helping make my hubby's birthday a success!
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.
* 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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