Cottage Pudding (Cake for Strawberry Shortcake)

Cottage Pudding (Cake for Strawberry Shortcake)

46 Reviews 13 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h
Kaylene
Recipe by  Kaylene

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch square cake

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Directions

  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 (46)

Rate This Recipe
EILISH40
67

EILISH40

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 not overmix when adding flour and milk. These are just a few tips on this little gem of a cake being successful. Can also be used for an upside down cake - the possibilities are endless. Enjoy and thanks for submitting something straightforward and simple.

naples34102
36

naples34102

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 moist, perfect as shortcake, but I could easily see this as cupcakes too. Even a 9x9" cake tends to be too much for Hubs and me, so I baked these in a 6-heart shaped individual Wilton cakelet pan, which yielded 12, perfectly portioned little cakes. One or two per serving is quite sufficient and the rest I simply froze for quick future desserts. The recipe is perfect as is - those grandmas sure did know what they were doing!

A.R.Sago
16

A.R.Sago

Fantastic recipe! I made it exactly as directed. I sprayed a 9x9 baking dish, sprayed it with non-stick spray, put down parchment paper, sprayed again, and it came out of the pan beautifully after cooling 10 min. The only reason I didn't give it 5 stars was because I also had to keep it in the oven longer. In total, almost 50 min in the oven for a toothpick "inserted into center comes out clean". It's late, and I'm really tired, BUT..I put my strawberry sauce and homemade whipped cream on top of a slice of it while it was still warm and my tummy is ooooooooh so happy! YUM! I would like to experiment with this recipe. Like adding perhaps 1/2 tsp of vanilla next time, maybe sub half the shortening with butter. Just for fun, NOT because it needs it. OH, also, DO NOT skimp on the sugar. Thank you! ps..I'd love to know why it's called Cottage Pudding cake lol

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 45.1 g
  • 15%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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