Petra's Strawberry Shortcake

Petra's Strawberry Shortcake

22 Reviews 9 Pics
  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    3 h
Recipe by  Petra

“As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!”

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Adjust Servings

Original recipe yields 1 9x13-inch pan



  1. Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
  2. Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
  3. Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks.
  5. To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.

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Reviews (22)

Rate This Recipe


This was a wonderful shortcake recipe! I scaled to two and made mine in a large ramekin - perfect (and gorgeous) for two! The shortcake is soft, fluffy, lightly sweet and a little sticky - like a really good angel foodcake, but a little denser, I "cheated" and used whipped topping I already have but the real stuff would have been a wonderful compliment to top this one off with. So, so good!



Awesome! I halved the cake height-wise and put it back in the pan, layering with strawberries, juice/syrup, and then the cream. Final product was AWESOME, and was better the second day..the layers soaked up the juices and cream beautifully - I would definitely not substitute storebought whipped cream for the homemade stuff in this recipe!

Vanessa F.

Vanessa F.

This was my first time making strawberry shortcake, and this turned out great! As Allison did, I halved the cake and put it back into the pan, layered it with strawberries and syrup (from frozen) in the middle, and then topped the cake with whipped cream and fresh strawberries. It received rave reviews at my party!

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Amount Per Serving (8 total)

  • Calories
  • 475 cal
  • 24%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 81.9 g
  • 26%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Buttermilk Strawberry Shortcake


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Chocolate Chip Strawberry Shortcake