Strawberry Shortcake Recipe

4.5 47 56
Strawberry Shortcake Recipe
Strawberry Shortcake Recipe photo by Taste of Home
Publisher Photo

Strawberry Shortcake Recipe

Read Reviews
4.5 47 56
Publisher Photo
I grew up helping my mom make soup and pies in our farmhouse kitchen. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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

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.
Originally published as Strawberry Shortcake in Country Woman May/June 1991, p33

  • 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.
Originally published as Strawberry Shortcake in Country Woman May/June 1991, p33

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Reviews forStrawberry Shortcake

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Nina User ID: 9180826 267477
Reviewed May. 30, 2017

"I used butter instead of shortening and it was perfect. Delicious, not too sweet for the strawberries. A much better option than a flaky biscuit! This will be my new go to all summer. Kids and grandparents loved it!"

MY REVIEW
Loiscooks User ID: 3656565 251823
Reviewed Jul. 25, 2016

"This was good but more like cake. I missed the taste and texture of the old fashioned biscuit shortcake. It was very good, though."

MY REVIEW
azvenki User ID: 8895988 250608
Reviewed Jul. 19, 2016

"Good one to prepare"

MY REVIEW
dig1 User ID: 6907234 250425
Reviewed Jul. 14, 2016

"good one"

MY REVIEW
cindylcan User ID: 8456616 249595
Reviewed Jun. 19, 2016

"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!"

MY REVIEW
Aquarelle User ID: 985301 249516
Reviewed Jun. 17, 2016

"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."

MY REVIEW
tsuop User ID: 6274346 249370
Reviewed Jun. 13, 2016

"Very similar to the recipe I use, moist & good! I use butter. My husband could eat this strawberry shortcake every day!!"

MY REVIEW
Queenlalisa User ID: 15400 249190
Reviewed Jun. 7, 2016

"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!"

MY REVIEW
AleeBee User ID: 8867672 248585
Reviewed May. 24, 2016

"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.)"

MY REVIEW
vienne User ID: 4588246 248550
Reviewed May. 23, 2016

"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."

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