I grew up on a dairy farm, so we always had plenty of butter and cream for the luscious strawberry shortcake my mother fixed.
- 1 quart fresh strawberries, sliced
- 1 cup sugar
- 2 cups 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.
Originally published as Old-Fashioned Strawberry Shortcake in Grandma's Great Desserts Cookbook 1992, p20
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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