- 1 quart fresh strawberries, sliced
- 1 cup sugar
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 1/2 cup cream
- Whipped cream
- Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist. Pat into a greased 8-in. square or round baking pan. Bake at 450° for 15-20 minutes or until golden. Remove from pan; cool on wire rack. Just before serving, split cake in two. butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream. Yield: 6-9 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Old-Fashioned Strawberry Shortcake(1)
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I was looking for a shortcake recipe like the one my grandmother used to make when I was a little girl. This one looked similar so I tried it. I found it extremely flaky so that it fell apart almost immediately after removing it from the pan. It also lacked any flavor, instead tasting flour-y, even after I added vanilla to the recipe. I will be looking for another recipe somewhere else.