Sensational Strawberry Shortcake

Sensational Strawberry Shortcake

"I love to pick strawberries in the morning, then make this shortcake in the afternoon. This pretty dessert really hits the spot on a hot summer day."
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired.

Footnotes

  • Editor's Note: This dessert is best when served the same day as prepared.

Reviews

Read all reviews 95
  1. 110 Ratings

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Most helpful positive review

This is the best old fashioned shortcake recipe that I have found so far, really wonderful! The only change I made was based on some other user comments that the shortcake was a little dry. I ...

Most helpful critical review

This tasted fine, but not great. It's super crumbly and very hard to cut, so it's not the best cake for company. If I did make this again I would try to make individual cakes in muffin tins to p...

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This is the best old fashioned shortcake recipe that I have found so far, really wonderful! The only change I made was based on some other user comments that the shortcake was a little dry. I ...

I must say, I got rave reviews when I brought this for dessert for our "girl's night" the other night. I followed the recipe exactly, but used 8-in pans and they were perfectly cooked in 30 min...

This recipe was scrumptous! I didn't have eggs (oops!) when I went to mix up the shortcake. So I substituted 1/3 cup of mayo instead. It was fluffy, light and delicious! Sugar on the strawb...

This is excellent. I made as directed except for the nutmeg, I added 1/2 tsp pumpkin pie spice. So good, not crumbly at all, the key is not to over mix. Just toss until moistened! I used my hand...

This is one of the best desserts I've ever made. My family ate the lucious strawberry shortcake with in minutes. I urge you to make this strawberry short cake. You will enjoy it. We were all v...

This tasted fine, but not great. It's super crumbly and very hard to cut, so it's not the best cake for company. If I did make this again I would try to make individual cakes in muffin tins to p...

This is a wonderful cake! The cake was a bit crumbly, but I was told not to stir it quite so much next time. This was a big hit at work. Thanks for the wonderful recipe!

I used this recipe for the cake only. It was wonderful. The cake should be treated like a pie crust and kept cold and handled as little as possible. I pressed it down in the pans with a cold spo...

This cake was delicious. I was worried at how little batter there was in each of the pans but it rose as it baked and came out beautifully. I suggest you pay close attention to sugar amounts as...

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