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Strawberry Shortcake Recipe
Strawberry Shortcake Recipe photo by Taste of Home

Strawberry Shortcake Recipe

Read Reviews (19)
4.84 19
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In our farmhouse kitchen, I grew up helping my mom make soup and pies. My husband's a doctor, and we live on a "hobby farm" here in the Skagit Valley. Through the years, we've raised everything from turkeys to horses. Right now, there are steers in the pasture. Larry and I have four children. The eldest was married last summer...the youngest is finishing kindergarten!
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 9 servings


  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped cream
  • 1-1/2 quarts fresh or frozen strawberries, sliced


  1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
  2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Yield: 9 servings.
Originally published as Strawberry Shortcake in Country Woman May/June 1991, p33

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Strawberry Shortcake(19)

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Reviewed Nov. 10, 2013

Absolutely amazing! We made it with gluten free substitutions.

Reviewed Jul. 9, 2013

This was delicious. It has just the right amount of sweetness. It was quick and easy to make with everyday ingredients.

Reviewed Jun. 18, 2013

Bookmarked it immediately! Husband says best shortcake he's ever eaten. Very quick and easy to make. I added a little almond extract.

Reviewed Jun. 16, 2013

Made this cake tonight exactly as written. Wonderful! As another reviewer wrote, not too sweet and not too dry. Just perfect! My 81 year old father and 80 year old mother were in heaven, remembering a similar cake when they were young. We did not have any heavy cream, so we did not have the whipped cream. Instead, I simply cut the strawberries, added sugar to taste plus a drop or two of almond extract stirred in. When serving, we topped the strawberries with some good vanilla ice cream. Heaven!

Reviewed May. 30, 2013

This shortcake recipe is excellent. It is light and not too sweet...just right. I used almond extract instead of vanilla and it really complimented the strawberries. Will keep this one!!! Thank you.

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