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Strawberry shortcake on wooden cake stand
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Classic Strawberry Shortcake

A classic strawberry shortcake recipe made with pound cake, whipped cream, and fresh strawberries. Can be made with einkorn flour or any wheat!
Course Dessert
Cuisine American
Keyword Einkorn Strawberry Shortcake, How to Make Strawberry Shortcake, Strawberry Shortcake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For Cake Layer

  • 2 cups all-purpose flour (240g) we use einkorn flour
  • 1/2 cup butter, room temperature
  • 1 cups sugar
  • 2 eggs
  • 1 1/14 tsp baking powder, we use homemade
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract, we use homemade
  • 1/2 cup milk, any type
  • 2 egg whites whipped to stiff peaks**

For Whipped Cream Layer

For Strawberry Layer

  • 3-5 cups fresh strawberries, washed, stemmed, and sliced

Instructions

For Cake Layer

  • Preheat oven to 350 degrees.
  • Butter one tall, straight-sided cake pan. I used 8 inch pans. Once your pan is buttered, dust with flour. Be sure to remove the excess flour!
  • In your mixer, cream the butter and sugar until light and fluffy. I creamed the butter alone until very smooth before adding the sugar, then beat on med-high for another 5 minutes.
  • Add in the eggs, one at a time, mixing well until each is incorporated.
  • Add the vanilla extract to the milk.
  • Alternating between the dry ingredients and the wet ones, add to the butter and sugar. Mix until combined after each addition. Beginning and ending with the dry mix works best!
  • Using a spatula (not your mixer), gently fold in the egg whites. Stop when the egg whites are combined, but not completely incorporated.
  • Pour the batter into your pan. Bang the cake firmly on the counter (keep pan flat) to make sure there are no air pockets.
  • Bake for 40 to 45 minutes or until a toothpick cake comes out clean.

For Whipped Cream Layer

  • Beat heavy whipping cream (in an electric mixer or by hand) until stiff peaks form. 
  • Add honey and vanilla and mix again. 
  • Store whipped cream in fridge until cake is completely cool.

Putting it All Together

  • Once the cake is completely cooled, top with the whipped cream and then sliced strawberries.
  • Serve immediately or store in the fridge.

Notes

**If you double the recipe, use 3 egg whites, but double everything else.