Strawberry Shortcake

Strawberry Shortcake

314

"An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream."

Ingredients

50 m {{adjustedServings}} servings 430 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
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Reviews

314
  1. 408 Ratings

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For those of you who are having a problem with the baking powder taste it is probably because you are using baking powders that contain aluminum. Baking powders that don't contain aluminum sulf...

I also changed the recipe as others - reduced the baking powder to 2 tsps.- changed the shortening to butter and increased it to 1/2 cup - increased the sugar to 1/4 cup and added 1 tsp. vanilla...

Do reduce the baking powder to 2 tsp. This is a dry shortcake, but I think many of the people who were disappointed in it expected a sponge-cake-like shortcake, instead of the biscuit variety. ...