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!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
1 8-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.

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  • 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.

  • 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

327 calories; protein 4.4g; carbohydrates 50.1g; fat 12.6g; cholesterol 51.8mg; sodium 483.4mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2012
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 (450/15) and it was really dark on the outside but the middle was still gooey. Read More
(37)

Most helpful critical review

Rating: 3 stars
08/04/2013
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 tested with a toothpick which came out clean (maybe it is my oven but doubt it I even baked it longer than recipe called for). JUST BEWARE so this doesn't happen to you now I have to re-do and adjust to 375 or so..... Read More
(10)
78 Ratings
  • 5 star values: 52
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4
Rating: 4 stars
06/06/2012
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 (450/15) and it was really dark on the outside but the middle was still gooey. Read More
(37)
Rating: 5 stars
06/13/2016
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 you do not like this then bake at a lower temp for a longer period of time. Also this batter does not pour like a reviewer noted- it is thick and you have to spread it. If yours turns out this way, you are doing it right! Hope that helps! Read More
(35)
Rating: 3 stars
08/04/2013
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 tested with a toothpick which came out clean (maybe it is my oven but doubt it I even baked it longer than recipe called for). JUST BEWARE so this doesn't happen to you now I have to re-do and adjust to 375 or so..... Read More
(10)
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Rating: 3 stars
04/25/2016
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 you plop into the pan in spoonfuls and then spread out. Second the 450 degree oven temperature spooked me and justifiably so. But I plodded on curious to follow the directions as written. Needless to say it did not bake in the directed time. Not at all. I kept adding a few minutes at a time until the cake tested done (covered lightly with a piece of oil so as not to overbrown the top). But it was weirdly firm. Weird after baking as well. Weird texture. Weird firmness almost hard. I did not feel good about serving this at all. I was prepared to trash it. Hubs said he thought it was weird too. This was right before he said yum he loved it. Apparently he liked everything I disliked about it. Two stars from me a solid four from Hubs I guess averages out to a 3 star shortcake between us. Read More
(6)
Rating: 5 stars
07/11/2012
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 350 (mainly because our oven over bakes too easily at higher temps). I will make this again! Read More
(6)
Rating: 1 stars
08/26/2012
I made this according to the recipe. It was wonderful. Softer than I expected but it was great paired with the strawberries. Read More
(6)
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Rating: 5 stars
06/09/2015
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 double the cinnamon. I have no problems with the baking time and temp as other reviewers have had. I think this is so good you can eat it on it's own. The only thing I would tell someone trying this for the first time is the recipe says to pour the batter into the pan. You can not pour this it is a soft dough that you press into the pan. Read More
(5)
Rating: 4 stars
05/10/2016
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 to add baking time I followed the directions from Trisha Yearwood's shortcake recipe on foodnetwork.com and baked this in a 9 inch pan instead of an 8 inch. (recipe is very similar) I was able to bake at the required 450 degrees for 15 min. I did decrease the sugar to 3/4 cup (personal preference) and thought 3 tsp(or 1T baking powder) was sufficient. I love nutmeg but wondered how I'd like it with strawberries so I decreased the nutmeg to about 1/8 tsp. This was just right for me but think I'd have liked the full 1/4 tsp. as well. Maybe I'll add some vanilla next time as well but only as an experiment. I really think the only necessary change on this recipe would be to either add some baking time (and risk overbrowning) or to change out your pan size from an 8 inch to a 9 inch size. The rest of my changes are purely personal. We really did love the taste and texture of this shortcake! Thanks for this submission! Read More
(4)
Rating: 5 stars
04/14/2013
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 5 of us LOVED this recipe. Delicious (especially with some fresh made whipped cream - YUMM!) Read More
(4)
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