Judy’s Homemade Strawberry Shortcake
Strawberry Shortcake is a spring baking tradition in many homes. Picking fresh strawberries or buying them from a local farmer’s market is an important part of this tradition for our family. Today’s recipe comes from Judy Clemmons in Supply, North Carolina. Judy’s Homemade Strawberry Shortcake is a delightful dessert and the perfect combination of moist cake, fresh strawberries and fluffy whipped cream.
I wrote an article recently about the Clemmons family, owners of Heritage Fresh Market in Supply, North Carolina. The article appeared in the Spring 2022 edition of South Brunswick Magazine. You can read the full article here https://lifeinbrunswickcounty.com/standing-on-solid-ground/
The Clemmons are a farming family and in 2020 they made a shift from growing row crops like tobacco and soybeans to growing and selling produce at their brand new market on the corner of Hwy 17 and Sellers Road in Supply, North Carolina.
Their decision to go in a new direction on the farm has been a good one for the family and the community has supported them through it all. Selling strawberries is at the heart of their success each spring.
Today I’m sharing Judy Clemmons family recipe for Homemade Strawberry Shortcake. I made it recently for friends and they loved every last bite!
Where can I get fresh strawberries?
Getting fresh strawberries is the key to this dessert. You can pick them yourself at a local U-Pick farm or buy them at the farmer’s market in your town. We always travel to a local berry farm and pick our own berries in late spring.
My boys loved picking strawberries when they were growing up and now my granddaughter enjoys picking berries, too. She also enjoys sampling the berries as we fill our basket. Fresh strawberries are in season now and are the real star in this springtime dessert.
Judy’s Homemade Strawberry Shortcake
What’s needed?
- 3 cups fresh strawberries
- 2 1/2 cups sugar, divided
- 2 cups self-rising flour (or 2 cups all-purpose flour and 1 teaspoon of baking soda)
- 2 eggs
- 2/3 cup vegetable oil
- 1 1/3 cup milk
- 1 tablespoon vanilla
- 1 container whipped topping
How to make Strawberry Shortcake?
Instructions:
- Cap and slice strawberries and mix with 1/2 cup sugar. Cover and refrigerate overnight. This will allow the berries and sugar to form a delicious syrup.
- Preheat oven to 350 degrees.
- Mix remaining 2 cups sugar, vanilla and oil. Beat eggs and add to mixture. Gradually add and alternate small amounts of flour and milk until all ingredients are well incorporated.
- Pour batter into greased 9×13 inch sheets cake pan. Bake for 40 minutes or until toothpick comes out clean.
- Punch small holes in top of cake with butter knife. Pour berries and syrup evenly over cake. Cover with whipped topping and refrigerate until ready to serve. Recipe makes 12 servings.
Tips on serving Strawberry Shortcake:
- I like that this shortcake is made in a 9×13 baking pan. This allows you to cut portions as small or as large as you like. But if you don’t think you will eat the whole cake in one day, I recommend reserving the berries and liquid and adding them just before serving. This way the cake stays fresh and you can make each serving as needed.
- I also cut the cake into circles for a pretty presentation. Don’t worry about the odd shaped pieces of cake that are left behind, they can be tossed in a bowl and covered with berries, too.
Judy’s Homemade Strawberry Shortcake
Ingredients
- 3 cups fresh strawberries
- 2 1/2 cups sugar, divided
- 2 cups self-rising flour, or 2 cups all-purpose flour and 1 teaspoon of baking soda
- 2 eggs
- 2/3 cup vegetable oil
- 1 1/3 cup milk
- 1 tablespoon vanilla
- 1 container whipped topping
Instructions
- Cap and slice strawberries and mix with 1/2 cup sugar. Cover and refrigerate overnight. This will allow the berries and sugar to form a delicious syrup.
- Preheat oven to 350 degrees.
- Mix remaining 2 cups sugar, vanilla and oil. Beat eggs and add to mixture. Gradually add and alternate small amounts of flour and milk until all ingredients are well incorporated.
- Pour batter into greased 9×13 inch sheets cake pan. Bake for 40 minutes or until toothpick comes out clean.
- Punch small holes in top of cake with butter knife. Pour berries and syrup evenly over cake. Cover with whipped topping and refrigerate until ready to serve.
