Strawberry Shortcake Recipe

Strawberry Shortcake RecipePhoto by: Taste of Home Strawberry Shortcake Recipe Rating 5

In our farmhouse kitchen, I grew up helping my mom make soup and pies. My husband's a doctor, and we live on a "hobby farm" here in the Skagit Valley. Through the years, we've raised everything from turkeys to horses. Right now, there are steers in the pasture. Larry and I have four children. The eldest was married last summer...the youngest is finishing kindergarten!

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Strawberry Shortcake Recipe
  • Prep: 25 min. Bake: 20 min.
  • Yield: 9 Servings
25 20 45

Ingredients

  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped cream
  • 1-1/2 quarts fresh or frozen strawberries, sliced

Directions

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
  • Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Yield: 9 servings.

Originally published as Strawberry Shortcake in Country Woman May/June 1991, p33

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Reviews for Strawberry Shortcake (8)

Strawberry Shortcake Recipe

Strawberry Shortcake

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Reviewed on Aug. 27, 2011 by jbiel517@yahoo.com

Fantastic recipe! It's just what I was looking for. I used fresh peaches instead of the strawberries.


Reviewed on Jul. 06, 2011 by Johanna Coursey

My husband loved this receipe. He ate most of this cake. I loved it too but the only thing is i sweetened up the strawberries as I knew it would taste better with sugar there. As i used fresh strawberries. that cake mix from scratch was awesome. i mean the best. totally better than store bought cake mix. and it tastes great even a little over done. cause, i tech over cooked it. and when it was worn it was still soft and tasty. not burnt flavor at all. but, like i said i kind over cooked not super over cooked. LOved this receipe.


Reviewed on May. 11, 2011 by ali8oa

Amazing! Wouldn't change a thing!


Reviewed on Mar. 28, 2011 by swedishpantry

Easy, quick, delicious! Our new family favorite for shortcake.


Reviewed on Aug. 18, 2010 by mamaowen

What a smashing hit with my guests!


Reviewed on Jun. 28, 2010 by cdbdga

OMG! This is THE BEST Shortcake ever! I served it for 200 and they went crazy over it!


Reviewed on Jun. 07, 2010 by RuthPlus3

I doubled the recipe to make a 13 x 9" pan. I also substituted light cream for the milk. I received rave reviews onthis and will definitely make it again!


Reviewed on Jun. 03, 2010 by lcleveland

Mmmm! Melt in your mouth good. Thanks!!!

 
 
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