Strawberry Shortcake

Prep Time
25 minutes
Cook Time
40 minutes


  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup whole milk
  • 1 cup whipped cream
  • 1 1/2 quarts fresh strawberries, sliced


  1. In a mixing bowl, combine the sugar and melted butter until well mixed.
  2. Whisk in the egg, followed by the milk and vanilla extract.
  3. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients until you have a smooth batter.
  5. Pour the batter into the inner pot of your rice cooker.
  6. Select the Cake function on your rice cooker.
  7. Once the cooking cycle is complete, carefully remove the cake from the rice cooker and allow it to cool on a wire rack.
  8. Once the cake has cooled, cut it horizontally to create two layers.
  9. Spread whipped cream on top of one of the cake layers.
  10. Arrange the sliced strawberries over the whipped cream.
  11. Place the second cake layer on top to sandwich the whipped cream and strawberries.
  12. Serve the strawberry shortcake slices with additional whipped cream and fresh strawberries on top.