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Backyard Blogging.

Strawberry Shortcake

Say hello to your new favorite summertime dessert. The fresh-baked vanilla cake gets layered with strawberries and light and fluffy whipped cream for the perfect sweet finish. You’ll love this Strawberry Shortcake!


Nonstick cooking spray for greasing
1 1/2 Cup (3 sticks) unsalted butter, room temperature
1 1/2 Cup plus 4 Tbsp granulated sugar, divided
6 Large eggs
1 1/2 Cup all-purpose flour
1 1/2 Teaspoon Salt
2 1/2 Teaspoon baking powder
1 1/2 Cup flour
1 Tablespoon vanilla extract
3/4 Cup milk
4 cups sliced strawberries
To Taste Finely chopped fresh mint leaves
Zest of 1 medium orange
3 Cup heavy cream
1/4 Cup powdered sugar


When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Grease a 10-inch cake pan with nonstick spray.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and 1 1/2 cups of sugar together on medium speed until light and fluffy, 3-4 minutes. Add the eggs, one at a time, beating between each addition until combined.

In a medium bowl, whisk together the flour, salt, and baking powder.

In a liquid measuring cup, combine the milk and vanilla.

With the mixer running on low speed, add one-third of the flour mixture to the butter mixture, then add one-third of the milk mixture. Continue alternating additions, making sure each is fully incorporated before adding the next.

Transfer the batter to the prepared pan and smooth the top with a spatula. Place the pan directly on the grill grates. Close the lid and bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Remove from the grill and set aside to cool.

In a medium bowl, mix together the strawberries, mint, two tablespoons sugar, and orange zest.

In a large bowl, whip together the heavy cream and remaining two tablespoons of sugar until medium peaks form.
Once the cake has cooled, flip it upside down to remove it from the cake pan and slice it horizontally into three even rounds.
Transfer a cake round to a platter. Spread half of the whipped cream over the cake and top with half of the strawberry mixture. Place another cake round on top and spread with the remaining whipped cream. Top with the remaining strawberry mixture and final cake layer. Dust the top of the cake with powdered sugar.
Slice, serve, and enjoy!

Recipe and photo from Traeger.