Mom's Strawberry Shortcake Recipe photo by Taste of Home
Mom’s Strawberry Shortcake
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 9 servings.
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
Ingredients
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2 eggs
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1-1/2 cup sugar, divided
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup 2% milk
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1 tablespoon butter
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1 teaspoon vanilla extract
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1 to 1-1/2 quarts fresh strawberries, sliced
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Sweetened whipped cream
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Mint leaves, optional
Directions
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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).
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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.
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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.
Nutrition 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.
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