Strawberry Shortcake Loaf

Strawberry Shortcake Loaf


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Try this scrumptious strawberry shortcake recipe. Fresh strawberries on top and inside of a sweet yellow cake. Yum!

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

1 Cake


  • ½ tsp Oil
  • 1-2 tsp milk
  • 1 Tbsp Butter
  • 3 Eggs, separated
  • ½ cup Granulated Sugar
  • ⅓ cup Water
  • 1 tsp Vanilla
  • ¾ cup All Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 2 cup strawberries, chopped

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Start by preheating the oven to 350 degrees.
Line a 1 and 1/2 lb cake pan or any long small cake pan with wax paper and grease the top with cooking spray.
Melt the milk and butter in the microwave.
Stir constantly, until butter is completely melted. Let cool.
In a medium bowl, beat egg yolks and 1/2 cup granulated sugar until light and fluffy.
Add in melted butter and stir.
Mix in water and vanilla. Blend well.
In a different bowl, sift flour, 1 cup strawberries, baking powder, baking soda and salt together and add to the wet mixture.
In a large bowl, beat egg whites until soft peaks form.
Gently fold into the mixture.
Pour into a 1 and 1/2 lb long cake pan.
Bake for about 15-20 minutes or until toothpick inserted into center comes out clean.
Carefully loosen sides of cake from wax paper.
Peel off wax paper.
Let cool completely.
Garnish with remaining strawberries.

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