READY IN 3 hr

Petra's Strawberry Shortcake

Read Reviews (18)

"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

Directions

Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks.
To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.

Kitchen-Friendly View

PREP 35 mins
COOK 25 mins
READY IN 3 hrs

Reviews More Reviews

Most Helpful Positive Review

Jul 11, 2011

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!

—SANDRA_92083

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Most Helpful Critical Review

Apr 19, 2012

This cake has a rubbery texture and very eggy flavor. I was quite disappointed.

—JEST

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18 Ratings

Jan 09, 2012

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!

—Allison

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Dec 05, 2011

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!!!

—mincemeat

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Jan 27, 2013

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!

—Vanessa F.

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Sep 17, 2011

Turned out great! Only had half the strawberries and it was still enough. Delicious and light cake.

—kristy

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Apr 22, 2013

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!

—rebecca

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May 13, 2012

This is my first review ever! Petra, this was exactly the type of Strawberry Shortcake I was looking for! It was my Mothers Day dessert. Served with sliced strawberries (no sugar) and homemade whipped cream. Reduced sugar in shortcake to 1 cup. Thank you so much for sharing this outstanding recipe.

—BarbaraRP

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Nutrition

Calories
475 kcal
24%

Carbohydrates
81.9 g
26%

Cholesterol
173 mg
58%

Fat
14.6 g
22%

Fiber
2.7 g
11%

Protein
6.9 g
14%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Petra's Strawberry Shortcake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 475
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 7.9g 39 %
Cholesterol 173mg 58 %
Sodium 148mg 6 %
Potassium 257mg 7 %
Total Carbohydrates 81.9g 26 %
Dietary Fiber 2.7g 11 %
Protein 6.9g 14 %
Sugars 63.9g
Vitamin A 12 %
Vitamin C 112 %
Calcium 13 %
Iron 19 %
Thiamin 17 %
Niacin 22 %
Vitamin B6 7 %
Magnesium 9 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.