Old Fashioned Strawberry Shortcake

Old Fashioned Strawberry Shortcake

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MALIA2 0

"Old fashioned, made from scratch strawberry shortcake."
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Ingredients

40 m servings 391 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

42
  1. 46 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 f...

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...

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,...

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....

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

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 f...

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 ...

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 quic...

Perfect texture! Loved it!

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 shor...