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Old-Fashioned Strawberry Shortcake

 Old-Fashioned Strawberry Shortcake
I grew up on a dairy farm, so we always had plenty of butter and cream for the luscious strawberry shortcake my mother fixed.
6-9 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 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
  • Butter
  • 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.

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Old-Fashioned Strawberry Shortcake (continued)

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