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Mom's Strawberry Shortcake

 Mom's Strawberry Shortcake
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
9 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 2 eggs
  • 1-1/2 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 1-1/2 quarts fresh strawberries, sliced
  • Whipped cream
  • Mint leaves, optional


  • In a large bowl, beat eggs on medium speed for 3 minutes. Gradually
  • add 1 cup sugar, beating until thick and lemon-colored. Combine the
  • 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

2 of 2

Mom's Strawberry Shortcake (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.