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Strawberry Shortcake

 Strawberry Shortcake
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!
9 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped cream
  • 1-1/2 quarts fresh or frozen strawberries, sliced

Directions

  • 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.
  • 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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now