Strawberry Shortcake Recipe -
Strawberry Shortcake Recipe
  • READY IN 50 mins

Strawberry Shortcake

Recipe by  

"An 8-inch square steamed shortcake is layered with strawberries and sweetened whipped cream. Use your favorite liqueur in the whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch cake Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Butter and flour an 8x8 inch baking dish and line bottom with parchment paper.
  2. In a medium bowl, beat eggs with 1 cup sugar until foamy. Fold in flour. Stir in milk and butter. Pour into prepared pan.
  3. Place pan on a rack in a hot steamer. Steam over high heat 25 to 30 minutes, until cake springs back when touched lightly in center. Invert on wire rack to cool completely.
  4. Whip cream with 2 tablespoons sugar until stiff peaks form. Fold in vanilla and liqueur.
  5. Slice cooled cake into three layers. Layer with whipped cream and strawberries. Serve at once.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2004

Necessity is the mother of invention. I had no steamer so I put the cake pan on an inverted pie plate in my electric frying pan, filled the pan with water (not quite touching the cake pan), and cooked it for 25 minutes at 325F. Perfect! This cake is so sweet that I would prefer less sugar in the whipped cream, and more than 1 cup of cream.

Most Helpful Critical Review
Apr 29, 2004

I found that this was the worst tasting cake ever. I usually find great recipes from but not this time. I tried making it as a birthday snack and found that it tasted like rubbery bread and the amound made was not enough. Maybe it is just my opinion since the other reviews gave it a 4.


8 Ratings

Jul 05, 2011

I'm giving this recipe 5 stars for two reasons. A 5 for ease. And, a 5 for yummy-ness! After reading the reviews, I decided to use my electric skillet instead of trying to convert to the baking method. It worked wonderfully. I'm posting a picture of the cooking method, not the the finished product, because i think this is a recipe worth making and cooks should not pass on this recipe or be intimidated to try the ELECTRIC Skillet method. This Shortcake recipe is a WINNER!!! I've made it 3 times now and it has been eaten gone each time. I will NEVER buy those little grocery store shortcakes again!

May 22, 2003

I Love It!!

Jul 11, 2011

I didn't steam it. I cooked it for 25 minutes on 325. It turned out pretty good!

Aug 06, 2013

My cake came out very dense and improperly baked. When I flipped it over the center was still raw. I don't think 3 eggs are necessary. The taste of it is very eggy. I would only use 2 eggs or perhaps beat 2 eggs whites with an electric mixer and then add a whole egg. One cup of sugar is too much. I think this recipe could have used some baking powder. I will try this again with some modifications and see if I'm right.

Apr 11, 2013

It did not cook properly. I am trying to resurrect it now, I will not serve a rubber cake to my family.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 44 mg
  • 2%

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

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