Old Fashioned Strawberry Shortcake Recipe - Allrecipes.com
Old Fashioned Strawberry Shortcake Recipe
  • READY IN 40 mins

Old Fashioned Strawberry Shortcake

Recipe by  

"Old fashioned, made from scratch strawberry shortcake."

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Ingredients Edit and Save

Original recipe makes 1 8-inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 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!

 
Most Helpful Critical Review
Aug 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....

 
May 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.

 
Apr 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!)

 
Feb 10, 2013

This was delicious and very easy to make. People were licking their plates. Thanks for posting this recipe.

 
Apr 27, 2013

Great recipe, very good and even better because it's so easy. We had very sweet strawberries that were locally grown so I skipped the sugar in them and it was still great. Did I mention how quick and easy this is to make? Love that!

 
Apr 24, 2013

Perfect texture! Loved it!

 
Apr 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!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 524 mg
  • 21%

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

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