Homemade strawberry shortcake, it's one of those delightful things of summer. And while I love preserving the harvest for winter, we should have a few recipes to use when the food is ripe and fresh, amen! This traditional strawberry shortcake recipe is one of those.
One of our favorite dishes this time of year is strawberry shortcake. Many people like the biscuit form of strawberry shortcake. Sponge cake is delicious, but it takes a lot of eggs. And we won't mention the little chemical laden cakes in the grocery store, plus the cost of said cakes.
It's much cheaper, healthier, and yummier to have a strawberry shortcake recipe from scratch!
Homemade Strawberry Shortcake
3 cups of strawberries
1/2 cup sugar
Rinse, hull, and chop strawberries. Mash lightly with a potato masher or fork for juicier berries. Sprinkle with sugar and allow to sit at room temperature for 2 to 3 hours. (If you're short on time, an hour will do.)
½ cup butter
3/4 cup sugar
½ cup plain yogurt
1 ¾ cup flour (use soft white wheat berries to grind your own of cake flour)
¼ teaspoon salt
3 teaspoons baking powder
1 teaspoon vanilla
Cream butter and sugar together. Using a mixer, beat in 1 egg at a time. Add yogurt and vanilla to wet ingredients. Combine dry ingredients with wet and blend well. Pour into a greased 8×8 pan and bake at 350 degrees for 40 minutes, or until center of cake is set. Serve with sweetened strawberries on top. Vanilla ice cream is especially good or a dollop of whipped cream.
We love a drizzle of this homemade chocolate sauce on top. Because you can't go wrong with chocolate, right?
We served these for Father's Day, but you can bet they'll be making another appearance on the 4th of July. If you have more cake than berries leftover, use your favorite frosting on the remaining cake.
Homemade Strawberry Shortcake
- 3 cups of strawberries
- 1/2 cup sugar
- Rinse hull, and chop strawberries. Mash lightly with a potato masher or fork for juicier berries. Sprinkle with sugar and allow to sit at room temperature for 2 to 3 hours. (If you're short on time, an hour will do.)
- ½ cup butter
- 3/4 cup sugar
- 2 eggs
- ½ cup plain yogurt
- 1 ¾ cup flour use soft white wheat berries to grind your own of cake flour
- ¼ teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon vanilla
- Cream butter and sugar together.
- Using a mixer, beat in 1 egg at a time.
- Add yogurt and vanilla to wet ingredients.
- Combine dry ingredients with wet and blend well.
- Pour into a greased 8×8 pan and bake at 350 degrees for 40 minutes, or until center of cake is set. Serve with sweetened strawberries on top.
What's your favorite way to eat strawberries?
Looks yummy! Can I come over for the Fourth for some? Ha ha. We don’t have plans yet, and hubby and I were talking about what to do last night so I thought I’d ask. 😉 😉 I like this because it does have ingredients I keep in the kitchen and is easy. Thanks for sharing; I’ll be pinning it!
Melissa K. Norris
Leslie, barbecue and potluck starts at 6, fireworks at dark. 🙂 My favorite recipes are ones with common ingredients, and that taste good of course. lol
Looks and sounds delicious! My current favorite way to enjoy strawberries is dipped in a nutella/yogurt mixture. So good!
Amanda @Natural Living Mamma
I Loooooove strawberry short cake! I can’t eat eggs or gluten so have an extra serving for me. 😉
Amanda, I’m sure you could use another form of flour, but not sure about what to use in place of the eggs. I hate to see anyone miss out. 🙂
i found your site through wondermill’s feature of your oatmeal pancakes; your delicious-looking, healthy recipes are keeping me here! =) btw, i usually cut sugar in half when i’m baking, but it looks to me like most of your recipes wouldn’t be extremely sweet to begin w/. would u agree?
This recipe looks delucious! I was wondering what you could suggest I use to replace the yogurt as I am out and can’t get any until the end of the week. Would your cream work?
Thank you for your time!
Kim, I’d try cream!