Strawberry Shortcake Recipe
- 2/3 cup sugar
- 1/4 cup shortening
- 1 large 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
- 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.
Reviews for Strawberry Shortcake
"This was good but more like cake. I missed the taste and texture of the old fashioned biscuit shortcake. It was very good, though."
"Good one to prepare"
"I am not a big strawberry shortcake lover but i made this today for my husband for Father's Day since it is one of his favorite desserts! I made this exactly as recipe states and the cake is delicious. You do not get soggy cake by using shortening(as someone stated) and it isn't too sweet with 2/3 cup sugar. I don't understand why everyone messes with good recipes! Make it as is and make your own whipped cream(no can!!) and use fresh strawberries!"
"I didn't actually get to eat this, as I made it for my daughter to serve to her boyfriend's family. She reports that they all loved it and she brought home an empty pan. I substituted softened butter for the shortening."
"Very similar to the recipe I use, moist & good! I use butter. My husband could eat this strawberry shortcake every day!!"
"It's strawberry season! Put a lot in the freezer. They made this dessert perfect! I used butter crisco and it worked great! I made fresh whipped cream and it topped it off great!"
"This recipe is perfect for persons like me who keep few ingredients on hand beyond the staples! The cake is light and fluffy, and tastes far better than store-bought. In place of shortening, I used coconut oil, and rather than whipped cream, I spoon-crushed a few strawberries and sprinkled with sugar before chilling to make strawberry syrup, which I drizzled over top of the cake and strawberries. Looks like I'll be stopping at the farmer down the road more often this season, for strawberries. (NOTE to those who think that the cake is too dense: you might be packing and/or using too much flour; make sure you are sifting the flour, or if you don't have a sifter, whisk the flour first, at its source, then lightly spoon it into the measuring cup.)"
"I love this shortcake recipe although I do use butter rather than shortening. It has a great texture that reduces sogginess and it isn't too sweet...leaving the sweetness quotient for the strawberries."
"made this fir a dinner party. Delicious. I took sliced strawberries. We all agreed it needed extra strawberries. It was defn. a hit. With an extra shortcake, I heated some frozen blueberries. Poured over the sliced shortcake with a dab of whipped cream. Also delicious."
"Made it this weekend using 1/3 cup butter instead of shortening and it came out great. I used fresh strawberries with no sugar and it was delicious."
"Based on advice of previous reviews, I reduced sugar to 1/3 c for batter. To make my strawberries juicier, I added 1/4 c sugar once washed and sliced. I sprinkled a little turbinado sugar on top for texture. cake came out fantastic! Strawberry shortcake is one of my hubby's favorite desserts and he raved about this cake. I can!t wait to make it with fresh-picked summer berries (won't need the extra sugar then). Yummy!"
"OMG!! Love this shortcake recipe!! Will be making for a long time!! Thanks!! ??"
"fsunoles you can but you need to increase the butter amount slightly. You'd probably want 1/3 cup of butter instead of 1/4 cup of shortening."
"Thank you I have been looking for this type of recipe for a while. I just put my fresh berries with no sugar to the strawberries. Perfect."
"Question: can you substitute shortening with butter or oil? If so, is it equal portion?"
"I recently had the best strawberries & shortcake at a restaurant and wanted to re-create the dish. Based on the reviews I was expecting a dense slightly sweet cake that will compliment the berries & ice cream. The texture was fine but my teeth hurt from the sweetness! I would cut the sugar in half if not by more. I originally wanted to do that but wanted to try it as is based on other reviews. This is way to sweet for shortcake. I think this batch will be scraped, oh well."
"Perfect! I was looking for a shortcake recipe that is not a biscuit, but not quite cake. This is it. I sprinkled sugar on the top to add some texture and fun. This will be my go to recipe!"
"Delicious! This reminds me of the shortcake my mom used to make."
"Absolutely the BEST shortcake recipe I've ever had. easy, quick and delicious. The cake is tender and slightly dense. This shortcake does not overshadow good strawberries at all, only compliments the berry's true flavor. Just sweet enough that you only need to add a minimal amount of sugar to juice up the berries."
"Hands down, this is the best shortcake I have ever tried. It was light and fluffy and had good flavor. I served it for Mother's day and everyone was raving about it. This one is a keeper. I did toss the berries with some sugar to form a little sauce but other than that I stuck to the recipe. You can't fail with this one."
"The picture does not represent the recipe at all. Those are not just plain strawberries, but a glaze. There are no instructions to make the glaze. Also, the post from the recipe author doesn't say a thing about the recipe, just about her family. I found that odd and not helpful at all."
"Too dry, dense. I wouldn't make again.."
"This was delicious and so easy to make! I had berries that needed used, and we live a good 20 minute drive to the nearest store, so I wanted to find a recipe for shortcake that I might already have all the ingredients for. This worked great! My 4-year old helped and she loved it too! We didn't have whipped cream, but I had tried to make a Swiss meringue buttercream frosting a few weeks ago that I was kinda disappointed when it turned out tasting EXACTLY like whipped cream. So we made that for our whipped cream and it worked perfect! And for those complaining about not having a recipe for a strawberry glaze, I think you are crazy lol all we did was cut up our fresh berries first, sprinkled them with some sugar, put a lid on the bowl, and stuck it in the fridge while we worked on everything else. 45 minutes to an hour later, we've got nice sweet juicy strawberries with sugary juices left in the bowl. Perfect for drizzling between our layers and on top. We even threw some extra berries around our shortcake (bc we love love love strawberries) and it was perfect! Nice cold berries, not too sweet, just perfect! Keeping this one on the fridge to make whenever we've got berries needing used! Oh, and the Swiss meringue buttercream recipe we used is from Ron Ben-Israel, on the food network website. Try it!"
"Best shortcake every!! I sprinkle a little sugar over the warm cake when it comes out of the oven!"
"Great recipe and so easy to make. Goes perfect with our Oregon Hood Strawberries. Will be making this often."
"Loved the recipe, but I agree with other people who said they prefer a strawberry glaze rather than just strawberries on top. I think it would have been worth 5 stars had I not had to use another recipe from elsewhere."
"Absolutely amazing! We made it with gluten free substitutions."
"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!"
"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."
"This was a hit with my family last night! I was looking for an alternative to my old Bisquick stand-by. This did the trick! I chose it because I had all the ingredients in my pantry/fridge and didn't need to run to the grocery store to treat the kids. Thanks for sharing! I made it just as directed and it's a light and tasty cake. Next time, I'll try it with butter instead of shortening."
"Going To Try This Recipe"
"This was a nostalgic recipe from the time when we made everything from scratch when I was just a little boy. I would have given this recipe 5 stars if it included a recipe and used a strawberry glaze - which I had to pull a recipe from somewhere else at last minute to make it work for me. Very good desert, just needed a lil extra to make everyone love it."
"THIS cake WAS AWSOME ....WHEN I FIRST MADE IT USING A REVIEW AND USING BUTTER AND USING LIGHT CREAM INSTEAD OF MILK AND IT CAME OUT LIKE A BRICK AND WOUND UP THROWOING IT AWAY AND THE SECOND TIME I MAKE IT ACORDING TO THE RECIPE AND IT TURNED OUT EXCELLENT AND I SLPIT THE BATTER IN HALF AND BAKED TWO 8 IN CAKES....DEFINATLY MAKE THIS cake AGAIN..."
"I have made this twice this Summer and ii is a keeper!! I use butter for the shortening, not all the 2/3 cup sugar but all else the same."
"The BEST shortcake I have ever made. I will definatley be adding this to my recipe cookbook. The cake was fantastic!"
"Fantastic recipe! It's just what I was looking for. I used fresh peaches instead of the strawberries."
"My husband loved this receipe. He ate most of this cake. I loved it too but the only thing is i sweetened up the strawberries as I knew it would taste better with sugar there. As i used fresh strawberries. that cake mix from scratch was awesome. i mean the best. totally better than store bought cake mix. and it tastes great even a little over done. cause, i tech over cooked it. and when it was worn it was still soft and tasty. not burnt flavor at all. but, like i said i kind over cooked not super over cooked. LOved this receipe."
"Amazing! Wouldn't change a thing!"
"What a smashing hit with my guests!"
"OMG! This is THE BEST Shortcake ever! I served it for 200 and they went crazy over it!"
"I doubled the recipe to make a 13 x 9" pan. I also substituted light cream for the milk. I received rave reviews onthis and will definitely make it again!"
"Mmmm! Melt in your mouth good. Thanks!!!"