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Strawberry Shortcake

The ultimate strawberry shortcake loaded with juicy strawberries and freshly whipped cream.

Author: Kami | NoBiggie.net
For the Cake:
  • 1 cup butter softened
  • 3 cups sugar
  • 3 cups flour
  • 1/2 teaspoon salt
  • 6 eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
For the Whipped Cream:
  • 3 cups whipping cream
  • 1/4 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • dash salt
For the Strawberries:
  • 2-3 pounds fresh strawberries sliced (stems removed)
  • 1-2 tablespoons sugar
For the Lemon Lime Glaze:
  • 2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 2-3 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
For the Cake:
  1. Add the softened butter and sugar into the bowl of your stand mixer. With the paddle attachment: cream the two together until light and fluffy, mixing for about 3 minutes.

  2. In a large bowl sift together the flour and salt.

  3. To the mixer add the eggs two at a time, mixing well in between each addition.
  4. Add half of the flour/salt mixture to the mixing bowl and continue mixing for a minute.
  5. Add half of the heavy whipping cream and mix for one minute.
  6. Add the remaining flour and heavy whipping cream and continue mixing for 3 more minutes. The fully mixed batter will look glossy.

  7. Add 1 teaspoon vanilla and 1 teaspoon lemon extract. Mix just until combined.
  8. Spray a bundt pan with cooking spray…a cooking spray with flour in it.
  9. Carefully pour the batter into the bundt pan and spread it out smoothly. The batter should fill the bundt pan about 2/3 the way full.
  10. Bake the cake at 325 for 75 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 5 minutes. Then place your serving plate over the bundt pan, grab hold of both the plate and the pan together and quickly invert the cake onto the plate. Allow gravity to pull the cake from the pan and allow the cake to cool completely.
For the Lemon Lime Glaze:
  1. Whisk together the powdered sugar with the lemon zest, lemon juice and lime juice. For a more thick glaze, use less lemon juice. For a more thin glaze use more lemon juice. While the cake is still warm, drizzle the glaze over the top of the glaze.
For the Whipped Cream:
  1. Pour 3 cups whipping cream into your stand mixer. Add 4 tablespoons of sugar, 1 teaspoon of vanilla and a dash of salt. With the wire whisk attachment, whip the mixture for about 3 minutes, or until the cream is whipped.
For the Strawberries:
  1. Wash the strawberries, remove the stems and cut into slices.
  2. Sprinkle 1-2 tablespoons of granulated sugar over the top of the berries. Stir together and allow the strawberries to release their juices with the sugar.
  3. Cut the cake into slices and serve with the strawberries and whipped cream. Enjoy!