Organic Strawberry Shortcake


Cakes & Cupcakes Fourth of July Gluten Free High Altitude No Seed Oils Nostalgic Desserts Summer | Published August 31, 2022 by Mimi Council

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This light, fluffy Organic Strawberry Shortcake is a classic white cake topped with homemade whipped cream and fresh strawberries. This is the perfect cake for grilling season!

If you are looking for more summer cake recipes, check out my Traditional Butter Pound Cake, Toasted Coconut Bundt Cake, or my Raspberry Lemon Snack Cake.

strawberry shortcake
strawberry shortcake

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 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But, strawberry shortcake originated in Pennsylvania, and was originally made with a thick cookie made up of butter, flour eggs, and sugar – no leavening.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 seems natural it became a shortcake. Over the years, people have made strawberry shortcakes with many different kinds 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!

strawberry shortcake

Why You'll Love This Recipe

I am sharing this recipe for simple homemade Strawberry Shortcake, which is from my book, The Mountain Baker. And, The Mountain Baker has so many amazing recipes (not just for winter) like this recipe for organic Strawberry Shortcake!

Summer Dessert: 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: This simple homemade Strawberry Shortcake recipe uses organic ingredients. I make fresh homemade whipped cream, no cans here! While I choose organic ingredients all the time, if you are new to eating organic or only purchase them sometimes, then this Organic Strawberry Shortcake is one to splurge on. Making homemade whipped cream with just 3 ingredients is so much better tasting and better for you than buying a can!

Nostalgic: This recipe for organic Strawberry Shortcake reminds me of one my mom made growing up, but I'm using all organic ingredients. While she used miniature store bought cakes (because she wasn't a baker) the flavor, texture, and consistency of my cake reminds me exactly of those! It's fluffy, sweet, and light all at the same time. This recipe for simple homemade Strawberry Shortcake is light, sweet, and fluffy and it's topped with homemade whipped cream and fresh strawberries.

strawberry shortcake

Ingredients

Organic 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 From Scratch Chocolate Pudding. Save the yolks in a tupperware in the fridge.

Organic Salted Butter I use Organic Valley Salted Butter in this recipe. When I don't have that I use Costco Kirkland Organic Salted Butter. Make sure your butter is softened before beginning this recipe.

Organic Cane Sugar I use organic cane sugar from Costco in this recipe. They sell 10-pound bags, which I buy all the time and I love their organic cane sugar.

Organic 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.

Organic Milk I use Organic Valley Grassmilk in this recipe, as I think the grass-fed milk is always better! Always, always, always use whole milk when baking!

Organic Cake Flour I use 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.

Organic Heavy Whipping Cream The best organic heavy whipping cream is from Organic Valley, it's my favorite!

Organic 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.

strawberry shortcake

Tools Needed

Digital Food Scale

Stand Mixer

Kana 9-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable stainless steel pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

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Step by Step Instructions

Step 1

Preheat the oven to 350°F.

Step 2

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. With the mixer on low, slowly 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.

Step 3

Line a 9-inch cake pan with parchment paper, and butter and flour the sides. Pour the batter into the cake pan and spread evenly. Bake for 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).

Step 4

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.

Step 5

Transfer the whipped cream to the top of the cake and spread evenly. Top with sliced strawberries.

strawberry shortcake

FAQ's

What is strawberry shortcake made of?

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.

Can I make this gluten free?

Yes, I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link to the flour I used to test this recipe.

How do you store strawberry shortcake?

Because strawberry shortcake has whipped cream, it needs to be stored in an airtight container in the fridge.

strawberry shortcake

Craving More?

strawberry shortcake

Organic Strawberry Shortcake

Mimi Council
A light and fluffy white cake is topped with whipped cream and fresh strawberries in this recipe for Organic Strawberry Shortcake that can be served for any celebration!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 338 kcal

Ingredients
 
 

Batter

Whipped Cream

Topping

  • 170 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. With the mixer on low, slowly 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-inch cake pan with parchment paper, and butter and flour the sides. Pour the batter into the cake pan and spread evenly. Bake for 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.

Video

Notes

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

Calories: 338kcalCarbohydrates: 31gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 66mgSodium: 222mgPotassium: 106mgFiber: 1gSugar: 20gVitamin A: 837IUVitamin C: 9mgCalcium: 66mgIron: 0.3mg
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