Organic Strawberry Shortcake With Homemade Whipped Cream
This light, fluffy Organic Strawberry Shortcake With Homemade Whipped Cream is a classic white cake topped with whipped cream and fresh strawberries. This is the perfect cake for grilling season!
If you are looking for more summer cake recipes, check out Traditional Butter Pound Cake Loaf, Sourdough Lavender Lemon Bundt Cake, Strawberry Snack Cake, or Raspberry Lemon Snack Cake.
A Quick Look At The Recipe
- Recipe Name: Organic Strawberry Shortcake With Homemade Whipped Cream
- Ready In: 1 hour 50 minutes
- Makes: 9×13-inch cake
- Main Ingredients: egg whites, cane sugar, cake flour, heavy whipping cream, strawberries
- Flavor Profile: Light, tender cake, juicy strawberries and cloud-soft whipped cream
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: sheet cake strawberry shortcake for a crowd
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Why You'll Love This Recipe
- Sneak Peek: Get a sneak peak into my book, The Mountain Baker as this is one of the recipes from it!
- Summer Dessert: Homemade Strawberry Shortcake is a delicious summer dessert. Not only does it use fresh seasonal strawberries, but it also combines cool whipped cream in lieu of traditional frosting. This makes it light and refreshing!
- Organic Cake: This from scratch Strawberry Shortcake with Homemade Whipped Cream uses organic ingredients. I make fresh homemade organic whipped cream, no cans here!
- Nostalgic: This recipe for organic Strawberry Shortcake reminds me of one my mom made growing up. It's fluffy, sweet, and light all at the same time.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Why do they call it strawberry shortcake?
- Ingredients
- Baker’s Tips for Organic Strawberry Shortcake with Homemade Whipped Cream
- How to Make Organic Strawberry Shortcake with Homemade Whipped Cream
- Recipe FAQ’s
- More Summer Cake Recipes
- Organic Strawberry Shortcake With Homemade Whipped Cream
- The Bake Shop
Why do they call it strawberry shortcake?
When I was little, I always thought it was called strawberry shortcake because the cake was very short — as in not tall or layered, haha. Shows you how the mind of a child works, but it makes sense because the strawberry shortcake I had as a kid was just one single layer of cake topped with whipped cream and strawberries.
But, strawberry shortcake originated in Pennsylvania, and was originally made with a thick cookie made up of butter, flour eggs, and sugar – no leavening. Which really resembles a shortbread cookie! But, it was layered with strawberries, so naturally it became a shortcake.
Over the years, people have made strawberry shortcakes with many different kinds of cakes. Whether it's more of a cookie or biscuit that's dry and crumbly, or if its a fluffy and moist cake, I think it just comes down to personal preference. Or probably the way you were introduced to it! And, because I was introduced to strawberry shortcake as a sweet, moist and fluffy cake, that is how I prefer to make them!
Try some of my other strawberry shortcake recipes like Simple Strawberry Shortcake Cupcakes, Eggless Strawberry Shortcake, or even Strawberry Dog Birthday Cake!
Ingredients
- Egg Whites: I use organic large egg whites in this recipe for strawberry shortcake. I separate the eggs, and I use the yolks for something else. I will use the yolks to make Fresh Raspberry Custard or Chocolate Protein Pudding With Bone Broth. Save the yolks in a tupperware in the fridge.
- Vanilla Extract: I use Simply Organic Vanilla Extract in this recipe. This is my favorite vanilla as it has such a pure and true vanilla flavor.
- Cake Flour: I use homemade Homemade Organic Cake Flour in this recipe that I made. But, if you would like to buy cake flour, the best one on the market is King Arthur.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Strawberries: Be sure to use strawberries that are ripe and delicious. Their flavor makes the cake, so if the strawberries aren't very good, then the cake won't be very good either! Now is the time to get strawberries while they are still in season.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Organic Strawberry Shortcake with Homemade Whipped Cream
- Always weigh ingredients for the best results.
- Make sure to whip the egg whites until stiff peaks form.
- Ensure to fold the egg whites in well, you don't want to see any bits of egg white.
- Allow the cake to cool completely before adding the whipped cream on top.
- You can use another kind of berry, blueberries, blackberries or raspberries also work!
- Make sure to store extra cake in an airtight container in the fridge because of the whipped cream.
- Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
How to Make Organic Strawberry Shortcake with Homemade Whipped Cream
- Preheat the oven to 350°F. To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Whisk, starting on low to avoid splattering; gradually increase the speed to high until stiff peaks form.
- Remove the egg whites from the mixing bowl and transfer to a separate bowl. Set aside.
- In the bowl of the stand mixer fitted with the whisk attachment (no need to wash the bowl), add the butter, cane sugar, and vanilla extract.
- Mix on low until combined and no chunks of butter remain. Add the milk and mix on low until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Add the cake flour mixture to the butter mixture.
- Continue to mix on low until combined, scraping down the sides of the bowl as needed.
- Remove the bowl from the stand mixer and add in the egg whites; fold with a spatula until you have a smooth batter.
- Line a 9×13-inch cake pan with parchment paper, and butter and flour the sides. Pour the batter into the cake pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract.
- Mix on low and gradually increase speed until mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
- While the whipped cream is whipping, I like to slice the strawberries.
- Transfer the whipped cream to the top of the cake.
- Spread evenly.
- Top with sliced strawberries.
- It's ready to serve!
Recipe FAQ's
While the original strawberry shortcake was made using a dense cookie base, it isn't always like that. Now strawberry shortcake can be called anything with a vanilla cake/cookie/biscuit bottom that is topped with whipped cream and fresh strawberries. This leaves it up to interpretation to be made many different ways. Single layer cakes, multiple layer cakes, mini cakes, cupcakes, and more. As long as that flavor profile of vanilla cake, whipped cream, and strawberries is there, then people will call it strawberry shortcake.
Yes, you can replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend, I used Namaste Organic Perfect Flour Blend for testing which I linked above and in the recipe notes.
Because strawberry shortcake has whipped cream, it needs to be stored in an airtight container in the fridge.
More Summer Cake Recipes
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Organic Strawberry Shortcake With Homemade Whipped Cream
Equipment
- Digital Food Scale
- Stand Mixer
- 9×13-inch Cake Pan
- Parchment Paper
Ingredients
Batter
- 204 grams egg whites
- 226 grams salted butter (softened)
- 396 grams cane sugar
- 2 teaspoons vanilla extract
- 1 cup milk (room temperature)
- 340 grams cake flour
- 2 teaspoon baking powder
- 1 teaspoon fine sea salt
Whipped Cream
- 2 cups heavy whipping cream
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
Topping
- 226 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Whisk, starting on low to avoid splattering; gradually increase the speed to high until stiff peaks form. Remove the egg whites from the mixing bowl and transfer to a separate bowl. Set aside.
- In the bowl of the stand mixer fitted with the whisk attachment (no need to wash the bowl), add the butter, cane sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the milk and mix on low until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Add the cake flour mixture to the butter mixture and continue to mix on low until combined, scraping down the sides of the bowl as needed.
- Remove the bowl from the stand mixer and add in the egg whites; fold with a spatula until you have a smooth batter.
- Line a 9×13-inch cake pan with parchment paper, and butter and flour the sides. Pour the batter into the cake pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.
- To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase speed until mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
- Transfer the whipped cream to the top of the cake and spread evenly. Top with sliced strawberries.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- Always weigh ingredients for the best results.
- Make sure to whip the egg whites until stiff peaks form.
- Ensure to fold the egg whites in well, you don't want to see any bits of egg white.
- Allow the cake to cool completely before adding the whipped cream on top.
- You can use another kind of berry, blueberries, blackberries or raspberries also work!
- Make sure to store extra cake in an airtight container in the fridge because of the whipped cream.
- Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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This cake is so light and sweet, it pairs perfectly with fresh whipped cream and strawberries!