Old-Fashioned Strawberry Shortcake Recipe

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Old-Fashioned Strawberry Shortcake Recipe
Old-Fashioned Strawberry Shortcake Recipe photo by Taste of Home
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Old-Fashioned Strawberry Shortcake Recipe

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I grew up on a dairy farm, so we always had plenty of butter and cream for the luscious strawberry shortcake my mother fixed.
MAKES:
6-9 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
6-9 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 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
  • Butter
  • Whipped cream

Directions

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.
Originally published as Old-Fashioned Strawberry Shortcake in Grandma's Great Desserts Cookbook 1992, p20

  • 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
  • Butter
  • Whipped cream
  1. 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.
  2. Bake at 450° for 15-20 minutes or until golden. Remove from pan; cool on wire rack.
  3. 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.
Originally published as Old-Fashioned Strawberry Shortcake in Grandma's Great Desserts Cookbook 1992, p20

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wingsnutoo User ID: 2053266 266037
Reviewed May. 16, 2017

"This was perfect in every way. Tasted just like I remember shortcake tasting. This is definitely a keeper"

MY REVIEW
Debglass11 User ID: 6300479 265861
Reviewed May. 11, 2017

"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!"

MY REVIEW
MarineMom_texas User ID: 31788 265852
Reviewed May. 11, 2017

"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"

MY REVIEW
CBarrow User ID: 3793428 20941
Reviewed May. 27, 2013

"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."

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