Strawberry Tall-Cake

“Second Place” Strawberry Tall Cake
Growing up on a strawberry farm, it was tradition to set aside the first berries of the season to go into a scrumptious cake.  When I was in 7th grade, my first cake was entered into a contest.  Even though a friend of mine won first place with her fancy frosted rocking horse cake, my strawberry shortcake was the first one eaten!  (Recipe from my book “The Power of Flour”) For the recipe pictured, make 2 shortcakes.


  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 3 teaspoons vanilla
  • 3/4 cup milk
  • 1 cup kamut or oat flour
  • 1/2 cup whole wheat flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  • 2 cups whipped cream
  • 2-3 cups strawberries, sliced
  • Whole strawberries for the top

Preheat oven to 350º.  In a medium bowl cream butter or oil and sugar.  Add eggs and mix until smooth.  Add milk and flavorings, mixing well.  Sift dry ingredients into mixing bowl and mix until thoroughly combined.  Do not over mix.  Pour batter into two greased 9” round baking pans.  Bake 25-30 minutes or until cake tests done.  Cool completely.  Layers can be split horizontally for more layers.  Spoon  strawberries and whip cream between each layer.  Serve immediately.

Looking for a way to keep birds out of your strawberry patch?  I found this idea on Pinterest and gave it a try.  Paint a dozen or so rocks with bright red paint and group them around the berry patch.  It has been working for me… the rocks don’t fool my dog though, as you can see, she is still enjoying the berries whenever she gets the chance.


I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

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