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My review
Strawberry Shortcake
Denyse
"An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream."
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Ingredients
50 m servings 430Original recipe yields 8 servings (1 8-inch round cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 380498 Ratings
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Most helpful positive review
4/26/2004
For those of you who are having a problem with the baking powder taste it is probably because you are using baking powders that contain aluminum. Baking powders that don't contain aluminum sulf...
Most helpful critical review
11/4/2007
I altered the recipe as the other users suggested, using 1/4cup sugar instead of 2tsb and 2tsp of baking powder instead of 4. The cake smelt great and had a good spring to it, but tasted really ...
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4/26/2004
For those of you who are having a problem with the baking powder taste it is probably because you are using baking powders that contain aluminum. Baking powders that don't contain aluminum sulf...
4/20/2008
I also changed the recipe as others - reduced the baking powder to 2 tsps.- changed the shortening to butter and increased it to 1/2 cup - increased the sugar to 1/4 cup and added 1 tsp. vanilla...
3/11/2003
Do reduce the baking powder to 2 tsp. This is a dry shortcake, but I think many of the people who were disappointed in it expected a sponge-cake-like shortcake, instead of the biscuit variety. ...
5/30/2007
This was AMAZING!! I did deviate somewhat from the recipe though. I took the advice of some other reviews and used 1/4 c. sugar in the batter, used 1/2 c butter instead of the shortening, adde...
4/7/2008
Out of this world! I made this for my wife's birthday and it was a huge hit. I cut the baking power to 2 tsp like other folks, and upped the shortening to 1/2 cup, as I wasn't getting the "cou...
6/23/2007
Anyone who is the slighest bit interested in eating shortcake, had better eat this CAKE!!! It was almost as if heaven itself entered my mouth upon every single bite. Not to exaggerate, but Den...
7/4/2006
Best ever Strawberry shortcake Recipe!!! I used 2T instead of 4T of baking powder, 1/4cup sugar instead of just 2 spoons of sugar, and a teaspoon of vanilla extract. I still can't make it uncr...
9/16/2007
Excellent! I made mine in muffin top tins for individual shortcakes.
1/16/2007
This is very delicious! The cake is like a sweet biscuit, but that's how old fashioned is! It's got such a "soft" taste - not overpowering! I will be making this over and over and over. My b...