Zees Grill’s Strawberry Shortcake

Niagara Strawberry Shortcake Recipe
Continue reading Zees Grill’s Strawberry Shortcake

Mother’s Day Delight

Celebrate Mother’s Day on a sweet note! Our easy-to-make classic dessert topped with fresh whipped cream and juicy strawberries is the perfect ending to a lovely day of appreciation for mom. Because she deserves nothing but the best!

Recipe compliments of Executive Chef Trevor Gleave from Zees Grill at The Shaw Club.


Serves 10 – 12 people

Ingredients for Cake:

3 pints Fresh strawberries

½ cup White sugar, or more to taste

2 ¼ cup All-purpose flour

4 tsp Baking powder

2 tbsp White sugar

¼ tsp Salt

⅓ cup Shortening or butter

1 large Egg

⅔ cup Milk

2 cup Whipped heavy cream


  1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. 
  2. Preheat the oven to 425˚F (220˚C).
  3. Grease and flour one 8-inch round cake pan.
  4. Combine flour, baking powder, 2 tablespoons of white sugar, and salt in a medium bowl.
  5. Cut in the shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center and add beaten egg and milk.
  6. Stir mixture until just combined. Spread cake batter into the prepared pan. 
  7. Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, 15 to 20 minutes.
  8. Let cool partially in pan on a wire rack.
  9. Slice partially cooled cake in half, making two layers. 
  10. Place half of the strawberries on one layer and top with the other layer.
  11. Top with remaining strawberries and cover with the whipped cream.