Cottage Pudding (Cake for Strawberry Shortcake)

Cottage Pudding (Cake for Strawberry Shortcake)

50
Kaylene 8

"This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too."

Ingredients

1 h {{adjustedServings}} servings 277 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
  2. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

50
  1. 60 Ratings

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This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do ...

The submitter describes her grandmother's cake quite accurately, and Hubs and I were both pleased she decided to share the recipe with us as we enjoyed it a great deal. It's tender, sweet and mo...

Oh my gosh, this is so yummy! The only change was, I made it with butter instead of shorting. I served it with fresh strawberries and pineapple topped with homemade whipped cream with a bit of...