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Old-Fashioned Shortcake

Rated as 4.38 out of 5 Stars
14

"This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!"
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Ingredients

1 h servings 327
Original recipe yields 8 servings (1 8-inch cake)

Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  2. Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  3. Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts


Per Serving: 327 calories; 12.6 50.1 4.4 52 483 Full nutrition

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Reviews

Read all reviews 45
  1. 53 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Good flavor! I omitted the nutmeg and I added 1 tsp of REAL vanilla. Note: the baking time/temp needs adjusted. I'd suggest lowering temp to 350 and baking longer. I followed the recipe (450/1...

Most helpful critical review

ONLY reason this is getting a 3 star is because my worst fear came true. The oven to 450 degrees was too high - so it was golden and crispy on the outside and underdone in the center - I even te...

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Good flavor! I omitted the nutmeg and I added 1 tsp of REAL vanilla. Note: the baking time/temp needs adjusted. I'd suggest lowering temp to 350 and baking longer. I followed the recipe (450/1...

I am the person who posted the recipe and wanted to comment on the baking time- the 450 degree temp results in a shortcake that is chewy on the outside and soft on the inside (which I love). If...

ONLY reason this is getting a 3 star is because my worst fear came true. The oven to 450 degrees was too high - so it was golden and crispy on the outside and underdone in the center - I even te...

4-24-2016 ~Weird. Everything about this is weird, both before I baked it and after. First of all, this is not a batter you pour into the pan as the instructions direct. It is a thick batter ...

I made this according to the recipe. It was wonderful. Softer than I expected, but it was great paired with the strawberries.

Exactly what I was looking for! This is an easy-to-make, tasty shortcake recipe! I followed the recipe exactly as it was stated, only change is that I added a 1/4 tsp. cinnamon & baked it at 3...

I have used this recipe for two years now, every strawberry season. The only thing I change is I use cinnamon instead of nutmeg (My husband hates nutmeg. Hope to try it someday with it.), and I ...

I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes before it was set in the middle) and this was a FANTASTIC shortcake recipe! We had guests over, and all...

First off, this will probably be my go to shortcake from now on. That said, due to reviews I made several changes and will do so again the next time I make this. Because so many said they had ...