Featured

Mom's Strawberry Shortcake Recipe

Read Reviews
5 17 24
Mom's Strawberry Shortcake Recipe
Mom's Strawberry Shortcake Recipe photo by Taste of Home
Publisher Photo

Mom's Strawberry Shortcake Recipe

Read Reviews
5 17 24
Publisher Photo
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Recommended: 12 Shortcake Recipes for Berry Lovers
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
Rate
Comment
Save
Print
VERIFIED BY Taste of Home Test Kitchen
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2 eggs
  • 1-1/2 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 to 1-1/2 quarts fresh strawberries, sliced
  • Sweetened whipped cream
  • Mint leaves, optional

Directions

Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves. Yield: 9 servings.
Originally published as Mom's Strawberry Shortcake in Taste of Home August/September 1996, p35

Nutritional Facts

1 serving (calculated without whipped cream): 236 calories, 3g fat (1g saturated fat), 52mg cholesterol, 145mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 4g protein.

Popular Videos

  • 2 eggs
  • 1-1/2 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 to 1-1/2 quarts fresh strawberries, sliced
  • Sweetened whipped cream
  • Mint leaves, optional
  1. Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
  2. Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves. Yield: 9 servings.
Originally published as Mom's Strawberry Shortcake in Taste of Home August/September 1996, p35

Subscribe

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 forMom's 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
txteachers User ID: 7062283 284954
Reviewed Mar. 12, 2018

"easy to make! This was EXACTLY what I was looking for!!! It reminded me of the wonderful shortcakes from my childhood!!! DELICIOUS ! I also had difficulty taking it out of the pan after 10 min - so left it in the pan and it was fine."

MY REVIEW
grace User ID: 9431732 284539
Reviewed Mar. 3, 2018

"Great shortcake. I mixed everything in the bowl together, mixing well. I also added an extra tablespoon of butter. I used buttermilk plus 1/2 tsp. baking soda and also cut the sugar to 1/2 cup, as I only wanted it slightly sweet. It came out great!"

MY REVIEW
CoraHolder User ID: 7450965 254686
Reviewed Sep. 26, 2016

"I have been making this recipe since it came out in 1996! 20 years ofthe best strawberry shortcake ever!"

MY REVIEW
RLiberty User ID: 7169427 18650
Reviewed Aug. 6, 2014

"This is a great recipe for strawberry shortcake. I add frozen strawberries in syrup along with the fresh berries - delicious"

MY REVIEW
foodiemomma User ID: 5553422 16523
Reviewed Jun. 8, 2014

"This cake was light and fluffy, a nice change from the biscuit version. This will be my new go-to recipe. I sprinkled a tiny bit of cinnamon into the batter, and my family liked the cake so much they said they would even eat it plain."

MY REVIEW
ChrissyLynn71 User ID: 7782284 26833
Reviewed Apr. 28, 2014

"This recipe is a winner! My family all raved about it and went for seconds.

I added cinnamon to the batter. Awesome...."

MY REVIEW
SpinningYogini User ID: 965432 9562
Reviewed Jun. 30, 2013

"This is excellent. My husband loves it."

MY REVIEW
[email protected] User ID: 4441258 9553
Reviewed Sep. 9, 2012

"reminds me of my grandmother's lost recipe. exactly what i was looking for."

MY REVIEW
mdbull4 User ID: 3722378 11958
Reviewed May. 28, 2012 Edited Mar. 18, 2014

"I doubled the recipe for a family party, it worked great in a 9x13 pan baked for 32 minutes. Delicious!"

MY REVIEW
JumpRiverGem User ID: 1462419 26107
Reviewed Sep. 17, 2011

"Delicious! I love that this only makes a small pan...great for my husband and I."

Loading Image

Similar Recipes

More from Taste of Home

RATE
COMMENT
NEXT
RECIPE >
© 2018 RDA Enthusiast Brands, LLC