READY IN 1 hr

Cottage Pudding (Cake for Strawberry Shortcake)

Read Reviews (34)

"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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 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.

—EILISH40

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Most Helpful Critical Review

Aug 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

—tbone5866

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38 Ratings

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Sep 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!

—naples34102

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Jun 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

—A.R.Sago

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Jul 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!

—Jamie

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Jun 03, 2011

made this exactly as stated in recipe and it came out perfect. Great texture and taste.

—Jan Green

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Jul 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.

—COOKIECRAZYMOM

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Jun 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!

—pbrooks_2000

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Nutrition

Calories
277 kcal
14%

Carbohydrates
45.1 g
15%

Cholesterol
26 mg
9%

Fat
9 g
14%

Fiber
0.8 g
3%

Protein
4.5 g
9%

Sodium
220 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cottage Pudding (Cake for Strawberry Shortcake)

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 277
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 2.5g 12 %
Cholesterol 26mg 9 %
Sodium 220mg 9 %
Potassium 79mg 2 %
Total Carbohydrates 45.1g 15 %
Dietary Fiber 0.8g 3 %
Protein 4.5g 9 %
Sugars 23.6g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 14 %
Iron 15 %
Thiamin 23 %
Niacin 20 %
Vitamin B6 2 %
Magnesium 4 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.