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Strawberry Shortcake


Strawberries are my thing. I love them. If I could only eat one fruit for the rest of my life it would be with out hesitation strawberries. Strawberry season is finally here! I missed it last year because of a vacation that fell right during the two week strawberry season window. Poor planning on my part.

So this year we were strawberry poor. There was nary a berry in our freezer and the jam ran out around November. Devastating.


This year I’m home. I vowed never to travel during strawberry season again! We will be eating strawberries for every meal. My kids will have the scent of strawberry seeping from their pours.


My dear father brought a flat of strawberries to my home Saturday, with the request that I make him a fresh strawberry pie to take home with him.


The berries where perfect. Red all the way through. Not white when you cut them open, but deep blood red. Staining my fingernails beyond cleaning.


When I was a kid we had our own strawberry patch, as well as an enormous garden. It’s what fed us. It fed us in the summer and the whole year through. I can remember having straight up strawberry shortcake for dinner. My mom always served it over biscuits that were just a touch sweeter than her everyday dinner biscuits.  Smashed strawberries over warm buttery sweet biscuits.  The perfect dinner if you ask me!


A few months back I ordered strawberry shortcake for dessert in restaurant it was good, but I thought it was a bit dry or the ratio of strawberries to cake was off….I’m not sure which, but it wasn’t perfect.   The biscuit/cake that the strawberries were served over was some sort of a corn cake.  I loved the idea of using corn bread as short cake, so I set out to perfect it, to make it right.   Plus I have some corn bread lovers in my house, so I knew if I got this right it would be a crowd pleaser.

It took a few times and the decision to use whole grain corn flour instead of corn meal, but I finally nailed it!  I actually like it better than the traditional short cake I grew up with.  My oldest daughter is the only one hanging on to tradition in this house, everyone else has abandoned the tradition ship for warm buttery, moist corn cake with smashed strawberries with me.

Bon Voyage.


Oh my goodness I can hardly write about it with out heading out to the kitchen and making my self a big ol’ bowl of it. It’s calling my name!  I’m going….. excuse me for just a minute…….

So darn good! I warmed up the leftover cake in the microwave and spooned the berries over top…..heavenly.

So thar ya have it!  I suggest you give this version of shortcake a try, the texture is phenomenal and the flavors are perfect for  fresh berries.  If you run out of berries before you run out of cake, no worries this corn cake is perfect for snacking all on it’s own!

Are you a strawberry fanatic like myself? Are you eating strawberries morning noon and night?  Is your body odor reminiscent of the Strawberry Shortcake doll? I’d love to hear your favorite way to eat fresh strawberries. XOX Sheila

Corn Cake (aka shortcake) with smashed strawberries

This light and fluffy corn cake gives you all the tastes of summer smothered in fresh smashed strawberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Side Dish
Cuisine American, Dessert
Servings 12 servings


  • 9 tblsp butter use 1 tblsp for greasing the pan
  • 1 cup Sugar
  • 1/2 cup Sour Cream or plain Yogurt
  • 1 1/2 cup Whole Wheat White Flour I prefer King Arthur, all purpose works too
  • 1 1/2 cup Whole Grain Corn Flour
  • 1 tsp Salt
  • 1 tblsp Baking Powder
  • 1 cup Buttermilk
  • 2 whole Eggs
  • 6 cups smashed Strawberries

whipping cream

  • 1 pint heavy whipping cream


  • Preheat oven to 350 degrees.
  • In a mixing bowl beat together butter and sugar, add sour cream, beat until smooth.
  • In a small bowl combine flour, corn flour, salt, and baking powder. In another measuring cup measure out buttermilk add eggs to buttermilk and whisk with a fork.
  • Alternate adding flour mixture and wet mixture to butter and sugar. Beat until just combined. Scrape sides of bowl and beat for another 15 seconds.
  • Butter baking dish with 1 tablespoon butter. Pour or drop spoonfuls of batter into pan. Bake at 350 degrees 25 minutes for 9×13 35 minutes if you bake it in smaller deeper pan like a 10″ round or an 11×7″.
  • Cut cake into squares and serve warm with smashed strawberries and whipped topping.

whipped cream

  • One pint heavy whipping cream whipped with 2 teaspoons sugar and 1/2 teaspoon vanilla

smashed strawberries

  • smash strawberries with the juice of 1/2 lemon and enough sugar to your liking
Keyword cake, corn, gluten free, short cake
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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  1. Marie Callender’s organic cornbread is to die for….I’ve used this mix for several years and everyone in my family loves it!! Now, it’s sort of a tradition for me and the little ones to have weekly baking sessions with MC’s cornbreads and muffins. You should visit their website today
    http://www.mccornbread.com to purchase your mixes. I’m sure you will enjoy the great taste!

  2. I laughed when you said you weren’t traveling during strawberry season again. I’ve said that several times and I meant it every time. It’s just the very first of strawberry season here and I’m not going anywhere.

  3. Ha – I thought we were the only family in the world to have strawberry shortcakes for supper….of course, we would also have just baked apples for dinner, too. So glad to know there are others like us! I just got home with some strawberries and planned on making shortcakes – so I will try this recipe. Sounds delightful. Thanks!

    1. I love the idea of eating what is fresh and in season even if it’s sweet! I hope you enjoy this shortcake. xoxo Sheila

    1. I have always picked at Delanges. I put a link on my personal facebook page if you want to look it up ; ) Enjoy!

  4. When I was growing up, we also had strawberry shortcake for dinner. 🙂 I’ve started that tradition here too. I usually pick, but under the circumstances, I think I’ll be buying this year. Do you have a favorite place you like to get yours?

    1. Oh my so Michigan isn’t the last to get strawberries? I’m so sorry, the season has been great here, hope it’s the same for you!! Thanks for stopping by ; D

  5. Your strawberries look great! We missed the season last year as well. I’m in the middle of making jam and freezing berries. Here is my question, your pies look amazing! How do you keep your crust from “shrinking” when you bake them? I made a pie this weekend, and I struggled with shrinking crust. Any tips?!

    1. Ah the dreaded shrinking crust. Tin foil and beans (the uncooked hard sort). I carefully press tin foil in to uncooked pie and pour in the beans and bake. One bag of beans will do per pie. Once the beans are cool I pour them in a zip loc bag and reuse for the next pie. Hope this helps. You can’t tell in the pics but I was lazy and did not do the foil & bean trick and mine slid too! wah wah waaaaaah

    1. Thanks Cathy! I bet you’re a pretty cool mom to your kiddos too….I’ve seen the yummyness you put out!