Strawberry Shortcake ( eggless , no butter )

Short cake is a sweet cake or biscuit like the American one which is crumbly bread leavened with baking soda and baking powder.

Shortcakes are usually prepared with flour, sugar, baking powder or soda, salt, milk or cream and eggs.
There are many types of shortbread cakes, for instance it is  very popular to make the base by blending dry ingredients , cutting with butter and mixture looks like cornmeal, crumbly, , then it is dropped on to baking sheets , rolled and cut like baking powder biscuits or also prepared like a cake with batter.

In 1850 Strawberry shortcake was a well known biscuit and fruit dessert served hot with butter and cream.

This luscious dessert  has sliced strawberries coated with sugar powder and allowed to rest till the juices ooze out , or macerated.

The shortcakes are split, layered with whipping cream, drizzled with strawberry juices, flavored with vanilla, the topping is again more whipped cream with strawberry  halves .

I have shared a simple skinny version of the shortcake using oil , no butter and no eggs. I also kept the layers thin so we can enjoy a guilt free treat, without having to stop at one slice.

Basic recipe from


For the cake

1 1/2 cups all purpose flour plus more for dusting.
1 1/4 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp salt
1 tsp vvanilla extract or flavor
3/4 cup whisked yogurt
3/4 cup full cream milk or whole milk at room temperature
1/2 tsp finely grated lemon zest
5 tbsp melted butter ( unsalted ) I used 3 tbsp oil 

Filling and toppings

2 cups strawberries .
1 tbsp strawberry jam
3 tbsp confectioners sugar
1 tbsp lemon juice.
1 1/2 cup cold heavy cream
1/4 tsp vanilla extract


Pre heat oven to 350 degrees F / 180 degrees C 
Grease an 8 inch round pan , line it with parchment paper, grease it well, dust with flour and tap out excess flour.

Take a large bowl, add the dry ingredients , whisk well. In another bowl take all the wet ingredients and whisk till blended just smooth.

Now add the wet ingredients to the dry carefully, and mix until well incorporated. .
Pour the batte rinot the cake pan and bake until a tester comes clean , will take around 35 to 40 minutes.
 When the cake is done, remove from oven , let it  cool i the cake pan for 10 minutes, then un mould on to a wired rack to cool well.

To prepare the fillings and assembling

Wash and dry the strawberries, remove the stem, halve them , approximately 15 to 17 strawberries would be sufficient.

Take 1 tbsp water , mix it with strawberry jam , whisk well, dip the strawberry halves, coat well, keep aside.
Slice thinly remaining strawberries, toss with confectioners sugar, and lemon juice in another bowl.

Beat the heavy cream with 1  tbsp of confectioners sugar, vanilla extract to soft peaks. Refrigerate immediately. 

Assembling the shortcake with strawberries.

Slice the cake in half horizontally with a serrated knife.
Place the bottom half cut side up on  a plate. Take the bowl with the sliced strawberries halves in lemon juice and sugar, it would have become juicy and macerated well, drizzle some of that juice on the cake surface, fold few tablespoons of whipped cream, place more juicy halves of strawberries, place the top part of cake on it, and repeat the same on the top .

Layer the remaining strawberries halves, juices and whipped cream, pile on as much as you like!

Serve chilled .


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