Recipes/ Sweets

Strawberry shortcakes

Strawberry shortcakes

Finally! The only reason I had to go to search online was the temperatures converter… all the rest I got covered 😉 But seriously, why still not use the metric system? Back to the recipe now, a lovely dessert. I found the recipe on food network and I just decided to use less sugar and not use the baking soda…


  • 1 1/2 pounds strawberries, stemmed and quartered
  • 4  tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • vanilla whipped cream


  1. mix strawberries with 2  tablespoons of sugar and refrigerate while juices develop, at least 30 minutes;
  2. preheat the oven to 205 ° C;
  3. sinft the dry ingredients together in a bowl and add the cream until just combined and put in a square pan (I used a brownies pan);
  4. bake for 28-30 minutes, until golden brown, remove and put on a rack to cool;
  5. cut into 6 pieces and divide them horizontally;
  6. add some strawberries and cream, cover and add some more strawberries on top and serve.


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  • Reply
    April 23, 2015 at 11:47

    This cake was very lovely. But for me, it was a tiny little bit too much on the salty side, probably because of the reduced amount of sugar. I would therefore recommend to reduce also the salt content to 1/2 teaspoon.

    • Reply
      April 23, 2015 at 13:41

      Thanks for commenting BTW 😉
      Think so? Maybe next time, instead of using less sugar I’ll use the same amount but less of it on the strawberries and more in the batter.

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