Grandma's Old-Fashioned Strawberry Shortcake Recipe

5 7 7
Grandma's Old-Fashioned Strawberry Shortcake Recipe
Grandma's Old-Fashioned Strawberry Shortcake Recipe photo by Taste of Home
Publisher Photo

Grandma's Old-Fashioned Strawberry Shortcake Recipe

Read Reviews
5 7 7
Publisher Photo
This is my grandma's shortcake recipe, although she always served it with vanilla ice cream—usually homemade! —Angela Lively, Conroe, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 20 min.

Ingredients

  • 6 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • SHORTCAKE:
  • 3 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 cup buttermilk
  • 2 tablespoons heavy whipping cream
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions

Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
Preheat oven to 400°. For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake 18-20 minutes. Remove to wire racks to cool completely.
For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut biscuits in half; top with strawberries and whipped cream. Yield: 8 servings.
Test Kitchen Tips:
Secret to Tender Shortcake: Make sure the butter is cold and cut it in until it’s about pea size; as it melts during baking, small air pockets are created, giving the biscuit its flakiness.
Golden Brown Goodness: Brushing the biscuit tops with cream helps the sugar stay in place as well as giving the top a rich golden brown color when it's baked.
Bump Up the Biscuit: Stir grated lemon peel, orange peel or a bit of spice such as ground cardamom into the biscuit mixture. Add a pinch of cinnamon and nutmeg to the sugar on top.
Don't Have Buttermilk?: Place a tablespoon of white vinegar or lemon juice in a measuring cup and fill with regular milk to reach the 1 cup mark.
Swap The Fruit: Add fresh herbs or a favorite liqueur into the strawberry mixture, or substitute sliced mangoes or peaches and blueberries for the strawberries.
Whip Smart: It’s important the heavy cream is cold when you mix it—you’ll get more volume. Start out on low speed and be patient. You can make the whipped cream up to 2 hours ahead, then gently stir to reincorporate when you’re ready to serve it.
Perfect Berries: Avoid mashing the strawberries too long or they will become mushy.
Originally published as Grandma's Old-Fashioned Strawberry Shortcake in Taste of Home April/May 2017

Nutritional Facts

1 shortcake with 1/2 cup strawberries and 1/3 cup whipped cream: 635 calories, 36g fat (22g saturated fat), 102mg cholesterol, 696mg sodium, 72g carbohydrate (33g sugars, 4g fiber), 8g protein.

  • 6 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • SHORTCAKE:
  • 3 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 cup buttermilk
  • 2 tablespoons heavy whipping cream
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  1. Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
  2. Preheat oven to 400°. For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake 18-20 minutes. Remove to wire racks to cool completely.
  3. For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut biscuits in half; top with strawberries and whipped cream. Yield: 8 servings.
Test Kitchen Tips:
Secret to Tender Shortcake: Make sure the butter is cold and cut it in until it’s about pea size; as it melts during baking, small air pockets are created, giving the biscuit its flakiness.
Golden Brown Goodness: Brushing the biscuit tops with cream helps the sugar stay in place as well as giving the top a rich golden brown color when it's baked.
Bump Up the Biscuit: Stir grated lemon peel, orange peel or a bit of spice such as ground cardamom into the biscuit mixture. Add a pinch of cinnamon and nutmeg to the sugar on top.
Don't Have Buttermilk?: Place a tablespoon of white vinegar or lemon juice in a measuring cup and fill with regular milk to reach the 1 cup mark.
Swap The Fruit: Add fresh herbs or a favorite liqueur into the strawberry mixture, or substitute sliced mangoes or peaches and blueberries for the strawberries.
Whip Smart: It’s important the heavy cream is cold when you mix it—you’ll get more volume. Start out on low speed and be patient. You can make the whipped cream up to 2 hours ahead, then gently stir to reincorporate when you’re ready to serve it.
Perfect Berries: Avoid mashing the strawberries too long or they will become mushy.
Originally published as Grandma's Old-Fashioned Strawberry Shortcake in Taste of Home April/May 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrandma's Old-Fashioned Strawberry Shortcake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ebramkamp User ID: 702841 272581
Reviewed Sep. 3, 2017

"This is just as good as I remember having as a kid. Perfect, flaky biscuits and the addition of vanilla to the strawberries gives the strawberries more depth of flavor. I used the basic recipe a second time only used white peaches. The biscuits are delicious and the addition of vanilla to the peaches was tasty. Definitely a recipe I will share and make again. It's a keeper."

MY REVIEW
JMartinelli13 User ID: 92779 269136
Reviewed Jul. 8, 2017

"Not-too-sweet from-scratch biscuit, and the vanilla added to the strawberries puts it over the top! I used raw sugar to sprinkle the tops of the shortcakes."

MY REVIEW
ReneeMurby User ID: 7119369 268840
Reviewed Jul. 2, 2017

"The biscuits smelled heavenly as they baked in the oven. I did not have buttermilk on hand so I had to add lemon juice to the milk. I needed to add a couple tablespoons more of the milk for the dough to come together. Otherwise a FANTASTIC delicious old-fashioned dessert!"

MY REVIEW
amsm User ID: 8302234 265348
Reviewed Apr. 30, 2017

"Pile it high with strawberries and whipped cream and this is delicious! I cut this recipe in half for my small family, and it was enough. I did have to add a tad bit more buttermilk to the dough so it would come together."

MY REVIEW
ahmom User ID: 3426126 264912
Reviewed Apr. 20, 2017

"Oh so heavenly!"

MY REVIEW
Rosana13 User ID: 8215056 264243
Reviewed Apr. 2, 2017

"Made it exactly as written. My husband said "don't lose that recipe". It was really good. Shortcut biscuits were just like my grandma made too."

MY REVIEW
Remenec User ID: 6059530 263742
Reviewed Mar. 21, 2017

"This recipe is just like the one my mom used to make! It was very tasty, and my family enjoyed it. I might add a tad more sugar or spice to the biscuit batter next time for a little more flavor. But the biscuits were delicious with the whipped cream and strawberries."

Loading Image