Well, it’s finally happened. After a good three-week run, my abundant strawberry harvest is drying up. (I can’t say I’m sorry. We were all getting a little tired of picking and processing baskets of berries every other day, and I have plenty of jam, both freezer and classic, put away for the coming year.)

This week, we picked what may be the last of the good harvests, and even that wasn’t enough to make dragging out all the jam-making supplies worthwhile. Instead, we decided to celebrate all those berries with homemade strawberry shortcake.

This recipe comes to me from my good friend and fellow homeschool mom, Amy, who inherited the recipe from her sister. Amy paired her homemade strawberry shortcake with homemade whipped cream, but since I never have cream on hand, I served it with French Vanilla ice cream instead.

My parents were visiting (mom helping the girls with their clothing projects for 4-H…thanks bunches, Mom!), and this dessert was the perfect way to celebrate. The fact that we ate it on the first real day of summer was just icing on the cake…I mean, cream on the shortcake, of course!

Here’s how to make it.

Ingredients:
2 – 3 cups of strawberries, mashed and mixed with ¼ cup sugar
½ cup oil
1 ¾ cups sugar
2 eggs
1 ½ tsp. vanilla
1 ¼ cups milk
2 ¾ cups flour
2 ½ tsp. baking powder
1 tsp. salt

Instructions:
1. At least one hour before serving, mash berries and mix with sugar. Set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl, mix together oil, eggs, sugar, vanilla and milk.
4. In a separate bowl, mix together dry ingredients and add to wet ingredients, being careful not to overmix.
5. Spray either a 9 x 13 pan or two 9-inch cake pans with cooking oil. Pour mixture into pan[s] and bake for 30 – 35 minutes, or until a cake tester comes out clean.
6. Serve warm with berries and whipped cream, or ice cream!

Let me just tell you, your whole house will smell heavenly! Enjoy!

Here’s the handy printable, for those of you who wish to keep this one on file!

Homemade Strawberry Shortcake

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This homemade strawberry shortcake is the perfect way to celebrate the June strawberry harvest! The light, moist cake makes a lovely sponge for all those delicious strawberry juices!

Author: MaryJane

Recipe type: Dessert

Cuisine: American

Serves: 8 - 10

Ingredients

• 2 – 3 cups of strawberries, mashed and mixed with ¼ cup sugar
• ½ cup oil
• 1 ¾ cups sugar
• 2 eggs
• 1 ½ tsp. vanilla
• 1 ¼ cups milk
• 2 ¾ cups flour
• 2 ½ tsp. baking powder
• 1 tsp. salt

Instructions

1. At least one hour before serving, mash berries and mix with sugar. Set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl, mix together oil, eggs, sugar, vanilla and milk.
4. In a separate bowl, mix together dry ingredients and add to wet ingredients, being careful not to overmix.
5. Spray either a 9 x 13 pan or two 9-inch cake pans with cooking oil. Pour mixture into pan[s] and bake for 30 – 35 minutes, or until a cake tester comes out clean.
6. Serve warm with berries and whipped cream, or ice cream!

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