Mom's Strawberry Shortcake Recipe

5 15 23
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 15 23
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
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.

  • 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

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Reviews forMom's Strawberry Shortcake

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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."

MY REVIEW
lrae17 User ID: 5296623 4079
Reviewed Mar. 24, 2011

"This is probably one of the best shortcakes I have. I did have problems getting it out of the pan even though I thoroughly greased it. It just wouldn't drop out. I had to carefully dig it out. Next time I'll try greasing and flouring. It's not a super sweet cake so if you're looking for something light, it's great. If you want something sweeter, you might try adding a little more sugar or perhaps letting your sugared strawberry juice soak through the cake."

MY REVIEW
kjroot User ID: 3205462 16451
Reviewed Jul. 17, 2010

"WOW! This cake is so good it's a shame to cover it up with strawberries! Makes a sweet, crunchy top. YUMMMMMMY!"

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