- 1 quart fresh strawberries, sliced
- 1 cup sugar
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 1/2 cup cream
- Whipped cream
- Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist. Pat into a greased 8-in. square or round baking pan.
- Bake at 450° for 15-20 minutes or until golden. Remove from pan; cool on wire rack.
- Just before serving, split cake in two. butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream. Yield: 6-9 servings.
Reviews forOld-Fashioned Strawberry Shortcake
"This was perfect in every way. Tasted just like I remember shortcake tasting. This is definitely a keeper"
"Loved this recipe! The shortcake is buttery and slightly sweet, which goes so well with the sweetened strawberries. I didn't butter the bottom layer of the shortcake before serving....instead I let the juice from the strawberries soak into the bottom layer. Served it with whipped cream and more of the sweetened strawberries on top. It is a bit crumbly, so be careful taking it out of the pan. Great dessert!"
"I just made this strawberry shortcake today. This recipe is absolutely delicious. I followed the recipe exactly but I softened (not melted) the butter first which made it easier to combine with the dry ingredients. It goes together fast and it cooked in 15 minutes. I will warn you that it tends to be crumbly so be careful taking it out of the pan and cutting it. But the flavor is awesome. I served it with fresh strawberries and whipped topping. I highly recommend this recipe.Volunteer Field Editor"
"I was looking for a shortcake recipe like the one my grandmother used to make when I was a little girl. This one looked similar so I tried it. I found it extremely flaky so that it fell apart almost immediately after removing it from the pan. It also lacked any flavor, instead tasting flour-y, even after I added vanilla to the recipe. I will be looking for another recipe somewhere else."