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Grandma's Strawberry Shortcake

 Grandma's Strawberry Shortcake
"I CAN still taste the sweet juicy berries piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added ever more indulgence to this strawberry dessert by first buttering his biscuits."
6-8 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg, beaten
  • 2/3 cup half-and-half cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon McCormick® Pure Vanilla Extract
  • Additional butter
  • 1-1/2 quarts fresh strawberries, sliced


  • In a bowl, combine flour, sugar, baking powder and salt. Cut in
  • butter until mixture resembles coarse crumbs. In a small bowl, whisk
  • egg and half-and-half cream; add all at once to the crumb mixture
  • and stir just until moistened.
  • Spread batter into a greased 8-in. round baking pan, slightly
  • building up around the edges. Bake at 450° for 16-18 minutes or
  • until golden brown. Remove from pan and cool on a wire rack.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until stiff peaks form. Split

2 of 2

Grandma's Strawberry Shortcake (continued)

Directions (continued)

  • cake widthwise in half; butter bottom layer. Spoon half of the
  • strawberries over bottom layer. Spread with some of the whipped
  • cream. Cover with top cake layer. Top with remaining berries and
  • whipped cream. Cut into wedges. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 405 calories, 26 g fat (16 g saturated fat), 108 mg cholesterol, 444 mg sodium, 38 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.