Well, it was in the 80’s here today and it got me all sorts of excited for the upcoming months because that means summer is just around the corner!! Woo-hoo!! It also got me craving one of our favorite summer desserts — Strawberry Short Cake.

However, today was extra special because I decided I was going to make the cake from scratch. Oh-weee! There’s some crazy stuff going on over here. I usually just buy the store-bought kind but I really liked the idea of having everything fresh. So introducing Hot Milk Cake (a.k.a the BEST made-from-scratch white cake). This recipe has been in the family ever since we received a Taste of Home magazine back in 1993 (okay, that was a long time ago and kind of dates me but I don’t care). This cake is the bomb! It was an instant favorite the first time our family tried it. It’s super moist, super delicious and super simple to make!

Here’s what you’ll need:

4 Eggs
2 Cups Sugar
2 1/4 Cups Flour
2 1/4 tsp. Baking Powder
1 tsp. Vanilla
1 1/4 cups Milk
10 Tbsp Butter

In a mixing bowl, beat eggs on high speed until thick (about 5 minutes).


 Gradually add sugar, beat until light & fluffy.


Combine flour and baking powder. Add to batter with vanilla. Beat on low until combined.


 This is where the hot milk comes in and hence it’s name. 🙂 In a saucepan, heat milk and butter.


Just until the butter melts.


Add the hot milk mixture to the batter and beat until combined. Pour into a 9×13 pan.


Bake at 350 degrees for 30 to 35 minutes. Mine was almost a deep golden brown before it was firm in the middle and sponge-like.

Now for the shortcake part, while the cake is coming to a complete cool, clean and slice the strawberries. Add a little bit of sugar and set aside. Once the cake has cooled down, add the strawberries and cool whip on top.


Seriously, this recipe won’t disappoint! There’s probably a million different things you could do to this cake — frost it, add some custard or simply eat it plain — it’s THAT good!! Enjoy!