Kittencal's Strawberry Shortcake

READY IN: 2hrs 25mins


  • 2
    pints fresh strawberries (hulled and sliced, or use as much as desired)
  • 12
    cup sugar
  • sweetened whipped cream (use any amount desired for middle and top of the cake)
  • 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)
  • 14
    cup luke-warm milk
  • 1
    teaspoon almond extract (or use strawberry extract)
  • 2
    teaspoons vanilla extract
  • 2
    teaspoons baking powder


  • Wash and remove the stems from each berry then slice.
  • 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).
  • Cover and refrigerate for 2 hours or up to 6 hours.
  • Generously grease two 8-inch round cake pans.
  • In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
  • Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
  • Add in milk; mix until combined.
  • In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
  • Divide and spread the batter between the two prepared baking pans (batter will be thick!).
  • Set oven to 350°F (set oven rack to second-lowest position).
  • Bake for about 22 minutes or until cakes test done (do not overbake cakes).
  • Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
  • Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
  • Top with the other cake, then strawberries and top with remaining whipped cream.