Kittencal's Strawberry Shortcake


  • 2 pints fresh strawberries (hulled and sliced, or use as much as desired)
  • 1⁄2 cup sugar
  • sweetened whipped cream (use any amount desired for middle and top of the cake)
  • 1 cup butter, room temperature (no substitutions)
  • 1 cup sugar (for a sweeter cake use more sugar)
  • 4 large eggs (MUST be room temperature)
  • 1⁄4 cup luke-warm milk
  • 1 teaspoon almond extract (or use strawberry extract)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder


1 _ Wash and remove the stems from each berry then slice.

2 _ Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).

3 _ Cover and refrigerate for 2 hours or up to 6 hours.

4 _ Generously grease two 8-inch round cake pans.

5 _ In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).

6 _ Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.

7 _ Add in milk; mix until combined.

8 _ In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.

9 _ Divide and spread the batter between the two prepared baking pans (batter will be thick!).

10 _ Set oven to 350°F (set oven rack to second-lowest position).

11 _ Bake for about 22 minutes or until cakes test done (do not overbake cakes).

12 _ Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.

13 _ Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.

14 _ Top with the other cake, then strawberries and top with remaining whipped cream.