Old-Fashioned Shortcake

Old-Fashioned Shortcake

Jennifer Kuchnicki Merzlicker 0

"This is a fabulous old fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!"

Ingredients 1 h {{adjustedServings}} servings 327 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  2. Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Pour batter into prepared baking pan.
  3. Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews 14

  1. 17 Ratings


Good flavor! I omitted the nutmeg and I added 1 tsp of REAL vanilla. Note: the baking time/temp needs adjusted. I'd suggest lowering temp to 350 and baking longer. I followed the recipe (450/15) and it was really dark on the outside but the middle was still gooey.


ONLY reason this is getting a 3 star is because my worst fear came true. The oven to 450 degrees was too high - so it was golden and crispy on the outside and underdone in the center - I even tested with a toothpick, which came out clean (maybe it is my oven, but doubt it, I even baked it longer than recipe called for). JUST BEWARE so this doesn't happen to you, now I have to re-do and adjust to 375 or so.....

Rebekah Rose Hills

I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes before it was set in the middle) and this was a FANTASTIC shortcake recipe! We had guests over, and all 5 of us LOVED this recipe. Delicious (especially with some fresh made whipped cream - YUMM!)