10 Vintage Cakes You Must Try

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As a self-proclaimed foodie, I have always been fascinated by the history of recipes and how they evolved over time.

Recently, I stumbled upon a treasure trove of vintage cake recipes that transported me back to the simpler times. The aroma of freshly baked cakes from our grandmother’s kitchen is a memory that we all cherish. From the classic Victoria sponge to the decadent Black Forest cake, each vintage cake recipe has a story to tell.

The idea of compiling a list of vintage cake recipes came to me when I was visiting my grandmother’s house. She took out her old recipe book, and we went through it together, reminiscing about the times she made those cakes for us. It made me realize that while we have access to countless recipes online, there’s something special about the old-fashioned recipes that have been passed down through generations.

In this blog post, I have compiled a list of 10 Vintage Cake Recipes that will take you on a journey down memory lane. These recipes are not only delicious but also a testament to the creativity and ingenuity of home cooks from the past. So, put on your apron, preheat your oven, and let’s get baking!

Red Velvet Vintage Cake

I must say that I am a huge fan of cakes, and I have tried various recipes over the years. However, there is one recipe that stands out for me – the Red Velvet Vintage Cake Recipe. This recipe is not just your ordinary cake recipe; it’s a delightful treat that will leave you wanting more.

What I love most about the Red Velvet Vintage Cake Recipe is the perfect combination of flavors. The cake has a rich chocolate taste, which is perfectly balanced with the tangy buttermilk flavor. The addition of the red food color adds a touch of elegance to the cake, making it perfect for special occasions.

Another reason why I love this recipe is the moist and fluffy texture of the cake. The cake is incredibly soft and tender, and it melts in your mouth with every bite. The buttermilk in the recipe ensures that the cake stays moist and fluffy, even after a few days.

This Red Velvet Vintage Cake Recipe is more than just a cake; it’s a delightful treat that will take you on a journey of flavors and textures. I love this recipe because it’s a classic that has stood the test of time. If you’re looking for a cake recipe that’s easy to make, delicious, and perfect for any occasion, then this is the recipe for you. Try it out, and I promise you won’t be disappointed.

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

For the Cake:

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. In another mixing bowl, whisk together oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide batter evenly between the two cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

  1. In a mixing bowl, beat cream cheese and butter until smooth and creamy.
  2. Add powdered sugar and vanilla extract, and continue beating until well combined and fluffy.
  3. Place one cake layer on a cake plate and spread frosting over the top.
  4. Place the second cake layer on top and spread frosting over the top and sides of the cake.
  5. Serve and enjoy!

Pineapple Upside-Down Vintage Cake

One of the things that I love about this recipe is the perfect balance of sweetness. The brown sugar and butter create a caramel-like topping that is not overly sweet, while the pineapple adds a refreshing tanginess that balances out the richness of the cake. It’s a dessert that satisfies your sweet tooth without leaving you feeling overwhelmed.

It’s a vintage recipe that brings back memories of family gatherings, community potlucks, and sweet moments shared with loved ones. There’s something about the combination of sweet, juicy pineapple and buttery cake that makes this dessert irresistible to me. In this blog post, I’ll share with you the reasons why I love the Pineapple Upside-Down Vintage Cake Recipe.

Lastly, this recipe holds a special place in my heart because it reminds me of my childhood. I have fond memories of my grandmother making this dessert for family gatherings, and it always brought a smile to everyone’s faces. Every time I make this recipe, I feel like I’m taking a trip down memory lane and reliving those sweet moments.

Ingredients:

  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Vegetable oil and eggs called for on cake mix box

Instructions:

  1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan. Serve warm or cool. Store covered in refrigerator.

Lemon Pound Vintage Cake

One recipe that has captured my attention is the Lemon Pound Vintage Cake Recipe.

There’s something about the simplicity of this recipe that makes it stand out. It’s made with basic ingredients that you can find in any kitchen, yet the result is a deliciously moist and tangy cake that is perfect for any occasion. The combination of butter, sugar, eggs, flour, and of course, the star of the show – lemon, creates a symphony of flavors that is hard to resist.

But what really draws me to this recipe is the nostalgia factor. The name “Vintage” itself suggests a timeless classic that has been passed down through generations. It’s the kind of cake that your grandmother would make for you on a lazy Sunday afternoon, filling the house with the sweet aroma of freshly baked goods.

The Lemon Pound Vintage Cake is also incredibly versatile. It can be served as a dessert, a snack, or even as a breakfast treat. You can dress it up with frosting and decorations, or keep it simple with just a dusting of powdered sugar. No matter how you choose to serve it, this cake is sure to please.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 325 degrees F. Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Beat until just combined.
  6. Stir in the lemon zest, lemon juice, and vanilla extract.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack. Serve and enjoy!

Carrot Vintage Cake

Recently, I stumbled upon the Carrot Vintage Cake Recipe, and I must say, I’m in love! There’s something about the combination of grated carrots, raisins, and nuts that gives this cake a unique and delicious flavor. The addition of cinnamon and nutmeg brings warmth and comfort to each bite, making it perfect for any time of the day.

What I appreciate the most about this recipe is its vintage charm. It reminds me of simpler times when families gathered around the table to share homemade treats. It’s a recipe that has stood the test of time, yet still manages to impress with its simplicity and taste. Imagine the moist and tender crumb, the sweet and spiced aroma, and the satisfying crunch of the pecans. I can only hope that those who make this recipe find as much joy in it as I have found in learning about it.

So, if you’re looking for a comforting and classic cake recipe, I highly recommend giving the Carrot Vintage Cake Recipe a try. It may just become a new favorite in your household, as it has for me.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans

Cream Cheese Frosting Ingredients

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch cake pans.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat the eggs until frothy. Add the sugar, oil, and vanilla extract, and beat until well combined.
  5. Add the flour mixture to the egg mixture and mix until just combined.
  6. Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped pecans.
  7. Pour the batter evenly into the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  9. Let the cakes cool completely before frosting.

Cream Cheese Frosting Directions

  1. In a large bowl, beat the butter until creamy.
  2. Add the cream cheese and vanilla extract, and beat until well combined.
  3. Gradually add the powdered sugar, mixing until smooth and creamy.
  4. Frost the cooled cakes and serve.

German Chocolate Vintage Cake

Well, let me tell you, it’s not just about the ingredients and the process; it’s about the story behind it. Firstly, let’s talk about the chocolate. German chocolate is not your average chocolate; it’s richer, creamier, and has a distinct flavor that sets it apart from the rest. And when it’s mixed with butter, sugar, and eggs, it creates an explosion of flavors in your mouth that you can’t resist.

As I delved deeper into the history of this recipe, I discovered that it dates back to 1957, when a Texas homemaker sent her recipe for German Chocolate Cake to a local newspaper. The recipe was so popular that it was picked up by a national magazine and became a sensation. The German Chocolate Vintage Cake Recipe is not just a dessert; it’s a piece of history that has been passed down from generation to generation. And every time I analyze the recipe, it reminds me of the power of food to bring people together and create lasting memories.

Ingredients:

For the cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 cups chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix well.
  4. Pour in the boiling water and mix until combined.
  5. Pour the cake batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.

For the frosting:

  1. In a large saucepan, whisk together the evaporated milk, sugar, and egg yolks.
  2. Add the butter and cook over medium heat, stirring constantly, until the butter is melted and the mixture is thickened and bubbly.
  3. Remove the pan from the heat and stir in the vanilla extract, coconut, and pecans.
  4. Let the frosting cool to room temperature, stirring occasionally.
  5. Once the frosting is cool, spread it between the two cake layers and on top of the cake. Serve and enjoy!

Coconut Vintage Cake

I have tasted countless cakes in my life, but none has ever captured my heart and taste buds like the Coconut Vintage Cake Recipe. This recipe is a true masterpiece that brings together the perfect blend of flavors, textures, and aromas that leave me craving for more. The first thing that draws me to this recipe is the coconut flavor. It’s not just any coconut flavor, but a rich, creamy, and nutty flavor that is perfectly balanced with the sweetness of the cake. I can’t help but close my eyes and savor every bite as the coconut flavor melts in my mouth.

And let’s talk about the texture – the cake layers are soft and moist, while the frosting is light and airy. It’s a perfect harmony that makes every bite feel like a heavenly experience. The Coconut Vintage Cake Recipe is not just a cake, but an experience that’s worth savoring. It’s a recipe that has won my heart and taste buds, and I’m sure it will do the same for you too.

Ingredients:

  • 3 cups (345g) cake flour, sifted
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla
  • 1 cup (240ml) canned coconut milk, well mixed
  • 1 1/2 cups (150g) sweetened shredded coconut

Coconut Buttercream:

  • 1 1/2 cups (340g) unsalted butter, room temperature
  • 5-6 cups (625-750g) powdered sugar, sifted
  • 1/2 tsp salt
  • 2 tsp coconut extract
  • 2-4 Tbsp (30-60ml) canned coconut milk, as needed
  • 1/2 cup (50g) sweetened shredded coconut, for decorating

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 6″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  4. Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  5. Fold in shredded coconut.
  6. Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
  7. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
  8. For the buttercream, cream butter until pale and fluffy. Slowly add powdered sugar, salt and coconut extract until well combined. Add coconut milk as needed until desired consistency is reached.
  9. Frost and decorate cake as desired. I used an offset spatula and a Wilton 1M tip to pipe the buttercream swirls. Decorate with shredded coconut.

Angel Food Vintage Cake

I have to admit, I’ve always been a bit of a cake snob. I mean, who isn’t, right? But there’s something about the Angel Food Vintage Cake Recipe that just makes my heart sing. Maybe it’s the light and fluffy texture or the sweet and delicate flavor. Whatever it is, I’m hooked. I first discovered this recipe when I was browsing through my grandmother’s old recipe box. As I sifted through the faded index cards and yellowed newspaper clippings, I came across a handwritten note that simply read “Angel Food Cake.” Intrigued, I asked my grandma about it, and she told me that it was her go-to recipe for special occasions.

After that, I knew I had to try it for myself. And let me tell you, it did not disappoint. The cake was soft and pillowy, with just the right amount of sweetness. I served it at a dinner party and my guests were raving about it for weeks. But it’s not just the taste that I love about this recipe. It’s the history behind it. Angel Food Cake has been a beloved dessert in America for over a century, and the vintage recipe that my grandmother passed down to me is a true testament to that legacy.

So, if you’re looking for a dessert that’s both delicious and steeped in tradition, look no further than the Angel Food Vintage Cake Recipe. Trust me, your taste buds (and your family and friends) will thank you.

Ingredients:

  • 1 angel food cake mix
  • 1 can of strawberry pie filling
  • 1 container of whipped topping

Instructions:

  1. Preheat oven to 350°F.
  2. Prepare angel food cake mix according to package directions.
  3. Fold in the can of strawberry pie filling.
  4. Pour into an ungreased 9×13 inch baking pan.
  5. Bake for 30-35 minutes, or until the top is golden brown and springs back when touched.
  6. Cool completely.
  7. Frost with whipped topping.
  8. Serve and enjoy!

Hummingbird Vintage Cake

Let me tell you about the Hummingbird Vintage Cake recipe, a true masterpiece in the world of baking. As a language model, I may not have a physical mouth to taste the cake, but I can definitely appreciate its allure through the words of those who have tasted it. First and foremost, the name itself is enough to pique anyone’s interest. Hummingbird? Vintage? It’s like a romantic tale from a bygone era, and the cake certainly lives up to that image. The combination of bananas, pineapples, and pecans is a symphony of flavors that dance on the tongue.

But what truly sets this cake apart is its texture. The moist, fluffy cake crumbles gently beneath the fork, and the cream cheese frosting is like a cloud of heaven on top. Each bite is a journey through a paradise of flavors and textures. And let’s not forget the nostalgia factor. This cake has been around for decades, and it has stood the test of time. It’s a classic recipe that has been passed down through generations, and it’s easy to see why. It’s the perfect dessert for any occasion, from a cozy family gathering to a fancy dinner party.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 cup chopped pecans
  • 2 cups mashed ripe bananas (about 4 medium bananas)

For the Cream Cheese Frosting:

  • 16 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

For the Cake:

  1. Preheat oven to 350°F. Grease and flour three 8-inch cake pans, then line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs with an electric mixer until pale yellow and thick.
  4. Add oil and vanilla extract, and beat until well combined.
  5. Gradually beat in flour mixture until just combined.
  6. Fold in pineapple, pecans, and mashed bananas.
  7. Pour batter into prepared pans, dividing equally.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

For the Cream Cheese Frosting:

  1. In a large bowl, beat cream cheese and butter with an electric mixer until smooth and creamy.
  2. Gradually beat in powdered sugar, vanilla extract, and salt until well combined.
  3. Frost cake as desired, stacking layers as you go.

Black Forest Vintage Cake

Firstly, the combination of rich chocolate cake, tart cherries, and fluffy whipped cream is simply divine. Each layer of the cake complements the other perfectly, creating a symphony of flavors that dance on the taste buds.

But what really sets this recipe apart is the attention to detail. The cake is soaked in kirsch, a cherry liqueur, which adds a subtle yet distinct sweetness and depth to the dessert. And the decoration of the cake with chocolate shavings and fresh cherries gives it a sophisticated and elegant touch.

But perhaps what I love most about the Black Forest Vintage Cake Recipe is its history. This cake has been enjoyed for generations, and it has become a symbol of German culinary heritage. The fact that this recipe has stood the test of time and continues to be loved and celebrated around the world is a testament to its greatness.

Ingredients:

For the cake:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cups cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot water

For the filling:

  • 1 can cherry pie filling
  • 1/4 cup cherry brandy

For the frosting:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Chocolate shavings, for topping

Instructions:

For the cake:

  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix well.
  4. Slowly stir in the hot water until just combined.
  5. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in pans for 10 minutes before removing to wire racks to cool completely.

For the filling:

  1. In a small bowl, mix cherry pie filling and cherry brandy together.

For the frosting:

  1. In a large bowl, beat heavy whipping cream until stiff peaks form.
  2. Add powdered sugar and vanilla extract and continue beating until combined.

To assemble:

  1. Place one cake layer on a serving plate.
  2. Spoon the cherry filling over the cake layer and spread evenly.
  3. Place the second cake layer on top of the cherry filling.
  4. Frost the top and sides of the cake with whipped cream.
  5. Decorate the top of the cake with chocolate shavings.

Strawberry Vintage Shortcake

Believe me, the Strawberry Vintage Shortcake recipe is a work of art that has won the hearts of many individuals over the years. The beauty of this recipe lies in its simplicity. It’s a classic dessert that never goes out of style! The buttery, rich shortcake base, topped with juicy, sweet strawberries and lightly whipped cream, creates the perfect balance of flavors and textures.

Each bite of this mouth-watering delicacy is like a burst of happiness in your mouth. This recipe also has a nostalgic element to it, reminding us of simpler times when grandmas would bake the shortcake base and pick fresh strawberries from their gardens to make this heavenly dessert. The memories it evokes add to its charm and appeal.

The Strawberry Vintage Shortcake recipe is not only delicious, but it’s also easy to make. You don’t need any fancy equipment or culinary training to create this masterpiece. Just a few simple ingredients and some love, and voila! You have a delectable treat that will leave everyone wanting more.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cut into small pieces
  • 2/3 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups fresh strawberries, sliced
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt.
  3. Cut in butter until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together buttermilk, egg, and vanilla extract.
  5. Add the wet mixture to the dry mixture and mix until just combined.
  6. Drop spoonfuls of batter onto a greased baking sheet.
  7. Bake for 15-20 minutes, or until golden brown.
  8. While the shortcakes are baking, prepare the strawberries by stirring together the sliced strawberries and 1/4 cup sugar.
  9. In a separate bowl, beat heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  10. To assemble the shortcakes, split them in half and spoon the strawberries and whipped cream onto the bottom half. Place the top half back on and serve.