Old Fashioned Strawberry Shortcake

Old Fashioned Strawberry Shortcake

27 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    40 m
MALIA2
Recipe by  MALIA2

“Old fashioned, made from scratch strawberry shortcake.”

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Ingredients

Adjust Servings

Original recipe yields 1 8-inch cake

Directions

  1. Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  3. Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
  5. Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

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Reviews (27)

Rate This Recipe
mindymomof3
6

mindymomof3

EXCELLENT!! I needed to make this dairy free, so I used almond milk instead, and I prefer palm oil shortening instead of veg. shortening. I also wanted to serve this as a trifle, so I baked it in a 9x13 pan, cut cake into cubes and layered in the trifle dish with strawberries. I served the whipped cream on the side. I also really liked it topped with sour cream mixed with maple syrup, instead of whipped cream. Mmmmm. I just printed and added this to "my family's favorite recipe binder." Thanks for this recipe!

SANDRA_92083
6

SANDRA_92083

I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes as well 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!)

foodcrazee
4

foodcrazee

Perfect shortcake base. I used butter in place of shortening and did not use the melted butter. It was a great compromise between the two standard types - biscuit vs. spongecake. This was great. Quick, easy, good texture and not too sweet. I served it with fresh berries and homemade sweetened whipped cream. Kids and adults loved it. I will make it again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 61.4 g
  • 20%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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