"Homemade goodness abounds in this recipe from my aunt," writes Pat Walter of Pine Island, Minnesota. "And there isn't any need to shape individual cakes—just cut squares out of the pan and top them with fruit."
Recommended: 25 Best Summer Cakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1 egg
- 1/2 cup milk
- 2 tablespoons butter, softened
- Sweetened raspberries or fruit of your choice
- Whipped cream
- In a bowl, combine flour, baking powder, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg and milk until well blended; add to dry ingredients. Stir with a fork just until moistened. Pat into a greased 9-in. square baking pan. Bake at 375° for 18-20 minutes or until golden brown. Cool on a wire rack. Cut into squares. Split each square horizontally and butter the cut sides. Top with berries and whipped cream. Yield: 9 servings.
Originally published as Shortcake Squares in Quick Cooking July/August 1998, p53
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Reviewed Apr. 14, 2010
"This did not turn out very good. It was toodry. I will not be making this ever again."