Join Strawberry Shortcake on a very special day – making a berry special Strawberry Shortcake!

Strawberry Shortcake dishes out her berry best recipes, from cakes to cookies to tarts and yes, even her very own iconic strawberry shortcake. Follow along at home with easy-to-follow measurements and instructions, and bake the magic happen!

Strawberry Shortcake Recipe

Ingredients
1 cup flour
2 tablespoons cornstarch 1Β½ cups sugar (divided)
12 egg whites (about 1ΒΎ cups plus 2 tablespoons) 1 teaspoon cream of tartar
ΒΌ teaspoon salt
1Β½ teaspoons vanilla extract 1Β½ teaspoons lemon juice
Β½ teaspoon almond extract
Whipped Cream

For the strawberry filling: (can eliminate showing this step and just have sugared strawberries)
8 ounces fresh strawberries (washed, sliced, and with stems removed)
ΒΌ cup sugar

Step 1 Get Ready to Bake
Ask a grown-up to set the oven to 325 degrees and move the rack to the middle. You’ll need a large tube pan, that’s a round pan with a hole in the center.
Don’t grease it! Angel food cake needs to climb the sides to stay fluffy.

Step 2 Mix the Dry Ingredients
Sift the flour and sugar before you measure them. This helps the cake stay light and airy. In one small bowl, whisk the flour with ΒΎ cup of the sugar.
Put the other ΒΎ cup of sugar in another small bowl and set it next to your mixer.

Step 3 Beat the Egg Whites
Break the eggs in a bowl and dump into mixer
In a mixer, beat the egg whites on low speed until they look frothy…like bubbles in a bubble bath. Add the cream of tartar and salt.
Turn the mixer to medium speed and keep beating until the egg whites look soft and fluffy. Add the rest of the sugar (the ΒΎ cup you set aside), one spoonful at a time, while mixing. The egg whites will start to look shiny
The egg whites will start to stand up a little when you lift the whisk, but they’re still soft and wiggly. Add the vanilla, lemon juice, and almond extract. Mix just until blended.

Step 4 Add the Flour Mixture
Set a sifter over a piece of wax paper and sift the flour-sugar mix over the egg whites a little at a time. Use a big spatula to gently fold it in.
If any flour falls onto the paper, just scoop it back in and fold it in too.
When everything is mixed, pour the batter into your tube pan and smooth the top. Give the pan a gentle tap on the counter to pop any big air bubbles.

Step 5 Bake the Cake
On-screen text: Parent step : oven time!
Bake the cake for 50 to 60 minutes, until it’s golden brown and the top springs back when lightly pressed.

Step 6 Cool the Cake

This part’s important!
If your pan has little prongs, flip it upside down and rest it on them. If not, flip it over a bottle so the cake hangs in the air.

Let it cool completely, about 2 to 3 hours.

When it’s cool, run a knife around the sides to loosen it. Slide the cake out and place it bottom-side up on a plate.

Step 7 Make the Strawberries (Can eliminate this step and just have this premade)
In a bowl, gently mix the sliced strawberries and sugar. Let them sit for about 15 to 20 minutes.
They’ll make a sweet, juicy syrup

Step 8 Build the Cake
Slice your cooled cake into three layers. (Have a parent do this step)
Remember the bottom layer is actually the top of the baked cake, since we flipped it earlier!
Spread one-third of the whipped cream on the bottom layer and top with one-third of the strawberries. Add the middle layer and do it again whipped cream, then strawberries.
Add the final layer and finish with the last of the whipped cream and strawberries on top.

ENJOY!

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