This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too.

Kaylene
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.

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  • Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

277 calories; 9 g total fat; 23 mg cholesterol; 220 mg sodium. 45.1 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2011
This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do not overmix when adding flour and milk. These are just a few tips on this little gem of a cake being successful. Can also be used for an upside down cake - the possibilities are endless. Enjoy and thanks for submitting something straightforward and simple. Read More
(93)

Most helpful critical review

Rating: 1 stars
08/08/2011
Maybe my expectations were all wrong in terms of what a shortcake really is but i didn't care for the taste of this cake at all Read More
(6)
98 Ratings
  • 5 star values: 76
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
06/03/2011
This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do not overmix when adding flour and milk. These are just a few tips on this little gem of a cake being successful. Can also be used for an upside down cake - the possibilities are endless. Enjoy and thanks for submitting something straightforward and simple. Read More
(93)
Rating: 4 stars
06/03/2011
This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do not overmix when adding flour and milk. These are just a few tips on this little gem of a cake being successful. Can also be used for an upside down cake - the possibilities are endless. Enjoy and thanks for submitting something straightforward and simple. Read More
(93)
Rating: 5 stars
09/05/2011
The submitter describes her grandmother's cake quite accurately and Hubs and I were both pleased she decided to share the recipe with us as we enjoyed it a great deal. It's tender sweet and moist perfect as shortcake but I could easily see this as cupcakes too. Even a 9x9" cake tends to be too much for Hubs and me so I baked these in a 6-heart shaped individual Wilton cakelet pan which yielded 12 perfectly portioned little cakes. One or two per serving is quite sufficient and the rest I simply froze for quick future desserts. The recipe is perfect as is - those grandmas sure did know what they were doing! Read More
(66)
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Rating: 5 stars
07/05/2011
Oh my gosh this is so yummy! The only change was I made it with butter instead of shorting. I served it with fresh strawberries and pineapple topped with homemade whipped cream with a bit of cream cheese in it. This is a dessert I will make again and again! Read More
(26)
Rating: 4 stars
06/23/2011
Fantastic recipe! I made it exactly as directed. I sprayed a 9x9 baking dish sprayed it with non-stick spray put down parchment paper sprayed again and it came out of the pan beautifully after cooling 10 min. The only reason I didn't give it 5 stars was because I also had to keep it in the oven longer. In total almost 50 min in the oven for a toothpick "inserted into center comes out clean". It's late and I'm really tired BUT..I put my strawberry sauce and homemade whipped cream on top of a slice of it while it was still warm and my tummy is ooooooooh so happy! YUM! I would like to experiment with this recipe. Like adding perhaps 1/2 tsp of vanilla next time maybe sub half the shortening with butter. Just for fun NOT because it needs it. OH also DO NOT skimp on the sugar. Thank you! ps..I'd love to know why it's called Cottage Pudding cake lol Read More
(22)
Rating: 5 stars
05/15/2012
I admit I had reservations about this cake but wanted to try it because I wanted to make strawberry shortcake and wanted to try something other than my usual and this cake notes that it is for shortcake recipes. I still wasn't convinced when I made the batter still wasn't convinced when the cake was baked but was overwhelmed when I put it all together because it made the best ever strawberry shortcake! Outstanding!! It's sorta like a cross between a sponge cake and pound cake not one or the other but both somehow. It soaked up the liquid from the berries had a perfect crumb was moist slightly sweet and just made the dessert. On it's own it doesn't seem to be anything special but when combined with sweet juicey fruit and whipped cream it's perfect. This would be good with peaches too. Thanks Kaylene for sharing your Grandmother's recipe! It's a keeper. Read More
(18)
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Rating: 5 stars
07/19/2011
I have been making a recipe that is very similar only thing different is that some of the measurements of the ingredients are slightly less. I have been making this cake for 25 years. Would not make anything else for our shortcake the recipe can be doubled with no problems just use a 11 x 13 or similar size pan and I have always greased the pan with some spray Pam. Read More
(15)
Rating: 5 stars
06/03/2011
made this exactly as stated in recipe and it came out perfect. Great texture and taste. Read More
(13)
Rating: 5 stars
06/19/2011
This cake is unfortunately too good. I ate entirely more than my share! At first I thought the taste of baking powder was too strong but later decided that was part of why I liked it so much. I did have to keep resetting the timer to get it done in the middle. So my question is...should it be cake like in the center or should I have pulled it out after 25 minutes so it would be like pudding in the middle? Whatever...I like it a lot! Read More
(11)
Rating: 5 stars
08/23/2011
Wow this cake was fantastic! A perfect intersection of biscuit and cake for strawberry shortcake. It combines the sweet delicateness of cake with the heartier texture and outer crust of biscuits. The crust on this cake was actually the best part -- an almost caramelized lightly crunchy exterior. Awesome! I did use butter instead of shortening which I suspect helped with the yummy carmelizing on the crust. I put it in an 8"x11.5" pan (all I had available) which I'd sprayed lined with parchment and sprayed again. It needed about 33 minutes to come out toothpick clean and was perfect that way. Came out of the pan with the crust in tact and beautiful. I usually find strawberry shortcake bases too bland or too tough and biscuit-like. This one was none ot those things and will be my only base for shortcake from now on! Thanks for the great recipe! Read More
(11)
Rating: 1 stars
08/08/2011
Maybe my expectations were all wrong in terms of what a shortcake really is but i didn't care for the taste of this cake at all Read More
(6)