Every June pints of strawberries would arrive at the farm stand and every year my mother would bake her version of a Strawberry Shortcake. Nowadays, strawberries are found almost year-round but back then strawberries were long-awaited until early summer, and it was a very brief season. This sponge cake recipe makes a light and delicate cake, comes together quickly and is a nice way to show off that bright red triangular fruit with the mini seeds. A two layer strawberry shortcake is the perfect dessert for a dinner party as this cake is always a hit and best when fresh. With just the two of us I make this cake as a single layer.

[This recipe is from the 1950 Betty Crocker PictureCookbook]

Sponge Cake [Recipe was halved for this single layer cake] 
2 Eggs
1 cup Sugar
1/4 tsp Salt
1 tsp Vanilla
1 tbsp Butter, melted
1/2 cup Milk
1 cup Softasilk Cake Flour (or 1 cup Flour), sifted
1 tsp Baking Powder

In a separate bowl mix Cake Flour and Baking Powder. Set aside.
Blend Eggs until light and fluffy. Add Sugar, Salt and Vanilla.
Melt Butter in cup of boiling Milk. Add to mixture.
Add flour mixture and mix until incorporated. Batter will be thin and watery.
Bake at 350 for 25-35 minutes until cake tester comes out clean.

Whipped Cream
1 cup Heavy Cream or Whipping Cream (half pint)
3 tbsp Sugar

Chill metal bowl (preferred) and beaters in refrigerator at least 1-2 hours ahead. 
Blend Cream and Sugar on high speed until whipped cream forms and holds its shape. Do not underbeat or overbeat.
Rinse and hull Strawberries immediately before using. Let dry completely on paper towel. Slice in half.
Spread Whipped Cream onto cake. Top with strawberries. Lightly sprinkle strawberries with sugar. Refrigerate cake. 
For two layer cake spread whipped cream on first layer, top with thinly-sliced strawberries.
Add second layer, top with whipped cream and strawberries as above.

Hint: To make strawberries last, trim off the lid of the original container and store in the refrigerator. Do not clean the strawberries until you are ready to use. Rinse the strawberries in a colander, then cut off the leaves. The strawberries usually keep for at about one week.






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  1. Looks lovely. A quintessential summer dessert!

    1. Thanks Paula. I agree ... who doesn't love strawberries!

  2. This is my husband's favorite dessert of all. I just showed him the pictures and he's already salivating! I'm saving this recipe and will be making it for him very soon for sure! It looks just delicious!

    1. Colleen, This is a traditional cake recipe which tastes good and is easy to make. It's perfect with strawberries but would also be good with peaches too. Enjoy!

  3. Joan, your Strawberry Shortcake is so beautiful, and I know it must have been delicious! I love that it's a vintage recipe, too. Thank you for sharing this with us at Treasure box Tuesday- pinned! ♥

    1. Joy, Thank you! I appreciate the pin and thanks for hosting the weekly TBT link party.

  4. Hi Joan, hope you had a happy 4th! This cake is so simple yet so refreshing looking and perfect for a light dessert. I also love the cute plates you are serving it on.... I'm kind of a plate person! Just ask my husband :)

    1. Hi Deb, Thank you! I hope you had a great 4th as well. We had a great Independence Day weekend ... fantastic weather and our Nats won! How are your Twins doing? These dishes are my good Lenox china I use for special occasions. I love the rose buds and gold trim.

  5. Hi Joan...This recipe looks so good. I'm always looking for a single layer cake. Is the recipe listed already halved? Or should I half this recipe for single layer? Also could I use a square glass Pyrex dish or round metal free-form pan? Thank you so much for your help.

    1. Hi Cate, I'm so glad you asked. I had forgotten to half the recipe for this blog post but I just updated the post with the recipe halved. Thank you for catching my error. The sponge cake batter is very thin/watery and it would leak in a spring-form pan. Use a regular cake pan. As far as a glass dish, I have never baked a cake in a glass dish having always used metal pans, so I am unsure. It would probably be fine in a glass dish but I would watch the baking time as the cake may bake faster or slower in glass. Use a cake tester.


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