Mimi's Organic Eats » Cake & Cupcake Recipes » Strawberry Shortcake

Strawberry Shortcake

This light, fluffy 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 Sweet Cherry Loaf Cake.

strawberry shortcake
strawberry shortcake

Why You'll Love This Recipe

Labor Day weekend is coming up, and if you are looking for an amazing dessert to bring to a party then this Strawberry Shortcake is it! I am sharing this recipe for 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 Strawberry Shortcake!

This recipe for Strawberry Shortcake reminds me of one my mom made growing up. 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!

This recipe for Strawberry Shortcake is light, sweet, and fluffy and it's topped with homemade whipped cream and fresh strawberries.

strawberry shortcake

Ingredients for Strawberry Shortcake

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


Why do they call strawberry shortcake?

This is a great question. And 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!

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.

strawberry shortcake

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

strawberry shortcake
strawberry shortcake

Strawberry Shortcake

Recipe by MimiDifficulty: Easy



A light and fluffy white cake is topped with whipped cream and fresh strawberries in this recipe for Strawberry Shortcake that can be served for any celebration!


  • Batter
  • 3 organic large egg whites (102 grams)

  • 1/2 cup (113 grams) organic salted butter, softened

  • 198 grams (3/4 cup plus 2 tablespoons) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 1/2 cup organic milk, room temperature

  • 170 grams (1 cup plus 3 tablespoons) organic cake flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Whipped Cream
  • 2 cups organic heavy whipping cream

  • 1 tablespoon organic cane sugar

  • 1 teaspoon organic vanilla extract

  • Topping
  • 6 ounces organic strawberries, sliced


  • 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.

Recipe Video


  • Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
  • High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.

Subscribe to Mimi's Organic Eats!

mimi council in the kitchen

Did you like this post?

Make sure to check out my Strawberry Whipped Cream Cake recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

Leave a Comment

Your email address will not be published. Required fields are marked *