The Good Life
with a Southern Drawl

Strawberry Shortcake

By Amy Bailey — May 10, 2021

‘Tis the season!’ Thank goodness #meatlessmonday isn’t Sweetless Monday;) Eating seasonally guarantees the tastiest, most beautiful food. I loved Strawberry Shortcake when I was younger so with fresh local strawberries in hand it seemed like the perfect time to indulge in this treat. Whether you have a special occasion this week, are feeling a little Martha, or just want to snuggle up in a corner with this treat alone, now is the time for Strawberry Shortcake.

Strawberry Shortcake


2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk preferably whole or 2%
4 tablespoons unsalted butter cut into pieces
1 tablespoon vanilla extract
1/2 teaspoon almond extract optional, but highly recommended
4 large eggs
1 2/3 cups sugar


1/4 Cup powdered sugar
20 ounces fresh local strawberries
2 Cups heavy cream
1 tsp vanilla extract



Preheat oven to 350°F. Grease bottoms of 3 8″ round pans with butter. Set aside.

In a large bowl, whisk the flour, baking powder and salt together.

In a small saucepan, bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the vanilla extract and almond extract.

In a separate bowl, using a hand mixer or stand mixer, beat the eggs and sugar until pale yellow, fluffy, and doubled in volume. This takes about 5 minutes. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture.

Divide the batter between the prepared pans. Bake for 14-18 minutes, or until the edges are light golden, the center springs back when lightly pressed, and a toothpick comes out clean. Set the pans on a rack to cool. Run the tip of a sharp knife around the edges of the cakes to loosen them, and turn them upside down. The layers will be about 1″ thick.


Beat heavy cream, powdered sugar and vanilla extract with an electric mixer until soft peaks form.

Slice strawberries and leave some whole for the top. Toss strawberries in a little powdered sugar.

Place one cake layer on a serving plate, layer evenly with about one third of whipped cream, top with fresh strawberries. Repeat twice and with final layer place remaining strawberries in a mound. Serve immediately.