These strawberry shortcakes are made using a soft, moist vanilla cake and layered with Cool Whip and strawberries. Cut into squares for individual portions and easy serving!
This is baked in a loaf pan and then sliced into squares. You can choose to cut the top “dome” off the cake to make it flat and square (if you care about the looks).
Also note: baking times vary on loaf cakes depending on your actual oven temperature and type of loaf pan you use. Start checking at the 55-minute mark by inserting a toothpick in the center. You want it to come out without raw batter on it. Crumbs are okay. If it comes out totally clean, it’s probably over baked.
Strawberry Shortcake
Print RecipeIngredients
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg (optional)
- 1 cup white sugar
- 1 cup vanilla yogurt, room temperature
- 3 eggs, room temperature
- 1-1/2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 1/2 cup canola oil
- TOPPING:
- 1/2 cup Cool Whip (or use as much to your liking)
- 1 cup diced strawberries
Instructions
Preheat oven to 350-degrees and line a loaf pan with foil or parchment paper and spray the bottom and sides with baking spray. Set aside.
In a medium sized bowl, whisk together the flour, baking soda, salt and nutmeg.
In a large bowl, mix together the sugar, yogurt, eggs, vanilla extract and oil. Fold the dry ingredients into the wet ingredients, mixing until combined.
Pour batter into prepared loaf pan and bake for 55-65 minutes. Bake until a toothpick inserted in the middle comes out without raw batter on it. Remove baked cake from the oven and let cake set in the pan for ten minutes before transferring to a wire rack to finish cooling.
Once cooled completely, you can choose to cut the top of the cake off so you have a perfect square, or leave it as is. Cut 1-inch slices of cake. Place flat side of cake piece down, add a tablespoon of Cool Whip, top with another layer of cake, a tablespoon of Cool Whip and top with chopped strawberries. Serve immediately.
Notes
Store in an airtight container in the refrigerator. Best eaten same day if you add the Cool Whip and strawberries. Otherwise, you can store the cake at room temperature and make shortcakes over several days by adding the Cook Whip and strawberries at time of serving.
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