Eggless Strawberry Shortcake | How to make Eggless Strawberry Shortcake

By Priya Sayeesh  |  2nd Jun 2016  |  
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  • Eggless Strawberry Shortcake, How to make Eggless Strawberry Shortcake
Eggless Strawberry Shortcakeby Priya Sayeesh
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About Eggless Strawberry Shortcake Recipe

Fresh strawberries sandwiched in flaky cakes.

The delicious and mouthwatering Eggless Strawberry Shortcake is a famous dish of world and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Eggless Strawberry Shortcake is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Eggless Strawberry Shortcake. Priya Sayeesh shared this Eggless Strawberry Shortcake recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Eggless Strawberry Shortcake. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Eggless Strawberry Shortcake recipe at your home and surprise your family and friends.

Eggless Strawberry Shortcake

Ingredients to make Eggless Strawberry Shortcake

  • Fresh strawberries 1 cup
  • all purpose flour 1 and 3/4 cup
  • salt 1/2 teaspoon
  • Baking powder 1 tablespoon
  • Very cold butter 1/2 cup
  • Heavy cream 1/4 + 1/3 cup
  • Vanilla extract 1/2 teaspoon
  • Sweetened whipped cream 1 cup

How to make Eggless Strawberry Shortcake

  1. Preheat the oven to 425 F or 220 C.
  2. Cut the strawberries, add 2 to 3 tablespoons of sugar (based on the sweetness of the fresh fruit) mash it up a little with a fork and refrigerate it.
  3. Mix all the dry ingredients and cut the cold butter into pieces and mix with the dry ingredients.
  4. Mash up the butter and dry ingredients with a fork or butter knife to attain a grainy consistency. Small pieces of butter here and there is perfectly fine.
  5. Make a well in the centre and add the quarter cup of heavy cream and vanilla extract and mix it with a Ladle (Do not use your hands yet) and knead it into a dough. You may add couple more tablespoons of heavy cream if necessary to form a dough. Knead it with your hands just so that it forms a smooth dough and refrigerate immediately.
  6. After 10 minutes, bring the dough out and roll it into a 1/2 inch thick rectangle. Cut them into 8 equal parts, place them on the baking tray 2 or 3 inches apart, brush them with heavy cream and sprinkle granulated sugar on top.
  7. Bake for 12 to 15 minutes at 425 F / 220 C.
  8. Do not touch the flaky cakes when hot, it may crumble. Once it cools down, carefully split them into two using a sharp knife.
  9. Let them cool completely now. Once cooled, add a spoonful of strawberries (along with the juices that has oozed out) and dollops of whipped cream on the lower layer of the cake and cover it up with the top layer (like a sandwich).
  10. The flaky cake combined with strawberry and cream tastes great.

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