Old fashioned, made from scratch strawberry shortcake.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
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
  • Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.

  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.

  • Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Nutrition Facts

391 calories; protein 5.5g 11% DV; carbohydrates 61.4g 20% DV; fat 14.5g 22% DV; cholesterol 17mg 6% DV; sodium 523.9mg 21% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2013
EXCELLENT!! I needed to make this dairy free so I used almond milk instead and I prefer palm oil shortening instead of veg. shortening. I also wanted to serve this as a trifle so I baked it in a 9x13 pan cut cake into cubes and layered in the trifle dish with strawberries. I served the whipped cream on the side. I also really liked it topped with sour cream mixed with maple syrup instead of whipped cream. Mmmmm. I just printed and added this to "my family's favorite recipe binder." Thanks for this recipe! Read More
(29)

Most helpful critical review

Rating: 2 stars
08/12/2013
Do not recommend this one, sorry. If you make it, I would recommend butter only - I used 1/2 butter 1/2 shortening but it was still no good. It does need to bake longer than the recipe calls for as well. The texture was pretty good though. Flavor with the berries & whip: eh - bleh to me.... Read More
(5)
78 Ratings
  • 5 star values: 53
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
05/03/2013
EXCELLENT!! I needed to make this dairy free so I used almond milk instead and I prefer palm oil shortening instead of veg. shortening. I also wanted to serve this as a trifle so I baked it in a 9x13 pan cut cake into cubes and layered in the trifle dish with strawberries. I served the whipped cream on the side. I also really liked it topped with sour cream mixed with maple syrup instead of whipped cream. Mmmmm. I just printed and added this to "my family's favorite recipe binder." Thanks for this recipe! Read More
(29)
Rating: 5 stars
05/11/2013
Perfect shortcake base. I used butter in place of shortening and did not use the melted butter. It was a great compromise between the two standard types - biscuit vs. spongecake. This was great. Quick, easy, good texture and not too sweet. I served it with fresh berries and homemade sweetened whipped cream. Kids and adults loved it. I will make it again. Read More
(25)
Rating: 5 stars
04/14/2013
I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes as well 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
(23)
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Rating: 5 stars
04/20/2013
This shortcake was fabulous - like a slightly moist/spongy biscuit - just perfect. Was hesitant to try it because it seemed way too simple, but I will probably never use another recipe for shortcake. Made it exatly as written, as other reviewers mentioned did have to bake about 10 minutes longer. I cut the cake into 8 pie shaped wedges which I cut in half horizontally. Mashed some berries with a little truvia to make a "sauce" and then sliced the remaining berries with no sugar. I didn't use whipped cream and instead put a small dollop of plain greek yogurt on the top. Divine! Read More
(8)
Rating: 5 stars
07/19/2017
I'm 71 and this is just like my mom and dad made. So easy to make. It does take a few minutes longer to bake but sure not complaining. Made it twice in two nights. Going to show my young granddaughter who loves to bake how to make it. Thanks for sharing. Read More
(7)
Rating: 2 stars
08/12/2013
Do not recommend this one, sorry. If you make it, I would recommend butter only - I used 1/2 butter 1/2 shortening but it was still no good. It does need to bake longer than the recipe calls for as well. The texture was pretty good though. Flavor with the berries & whip: eh - bleh to me.... Read More
(5)
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Rating: 5 stars
02/10/2013
This was delicious and very easy to make. People were licking their plates. Thanks for posting this recipe. Read More
(5)
Rating: 4 stars
07/29/2014
Texturally, this is exactly what I want in a shortcake. A little coarse to soak in fruit juices, and a nice rise in the pan with a golden top. For me and hubs, it lacked in the flavor department even after the fact I added a teaspoon of vanilla extract. It just wasn't sweet enough. With that said, this recipe is as close as I have found to being a good shortcake base. It definitely beats the store bought spongy cakes. I'll try it with butter next time and see if that makes a difference. As for the bake time, it was definitely understated in the recipe as others have noted. It required an additional 15 minutes to yield a beautiful cake. Read More
(4)
Rating: 5 stars
04/03/2013
Loved this! The shortcake was tender and soft and a little spongy just right! Not very sweet on its own which was good since the strawberries were sweet.:) Quick easy and will save you a trip to the grocery store next time you want a strawberry and shortcake will never buy the store made shortcakes again! Read More
(4)