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Mom's Strawberry Shortcake Recipe

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When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

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9 Servings
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Whipped cream
Mint leaves, optional

Directions

In a large bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
Pour into a greased 8-in. square baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Just before serving, cut cake into serving-size pieces; cut each slice in half horizontally. Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream; garnish with mint leaves if desired. Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 236 calories, 3 g fat (1 g saturated fat), 52 mg cholesterol, 145 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Mom's Strawberry Shortcake published in Taste of Home August/September 1996, p35

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