Judy's Homemade Strawberry Shortcake
Strawberry Shortcake is a spring baking tradition in many homes. It is a delightful shortcake recipe and the perfect combination with fresh strawberries and fluffy whipped cream.
Ingredients
- 3 cups strawberries, cleaned, capped and sliced
- 2 1/2 cups granulated sugar, divided
- 2 cups self-rising flour, or 2 cups all-purpose flour and 1 teaspoon of baking soda
- 2 large eggs
- 2/3 cup vegetable oil
- 1 1/3 cup milk
- 1 tablespoon vanilla
- 8 ounces 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 9x13 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.
Notes
Tips on serving: I like that this shortcake is made in a 9x13 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.
Nutrition
Calories: 428kcalCarbohydrates: 65gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 37mgPotassium: 150mgFiber: 1gSugar: 49gVitamin A: 108IUVitamin C: 21mgCalcium: 61mgIron: 1mg