Recipe by Jennifer Kuchnicki Merzlicker
"This is a fabulous old fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!"
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ground nutmeg, or to taste
Good flavor! I omitted the nutmeg and I added 1 tsp of REAL vanilla. Note: the baking time/temp needs adjusted. I'd suggest lowering temp to 350 and baking longer. I followed the recipe (450/15) and it was really dark on the outside but the middle was still gooey.
ONLY reason this is getting a 3 star is because my worst fear came true. The oven to 450 degrees was too high - so it was golden and crispy on the outside and underdone in the center - I even tested with a toothpick, which came out clean (maybe it is my oven, but doubt it, I even baked it longer than recipe called for). JUST BEWARE so this doesn't happen to you, now I have to re-do and adjust to 375 or so.....
I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes 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!)
I made this according to the recipe. It was wonderful. Softer than I expected, but it was great paired with the strawberries.
Exactly what I was looking for! This is an easy-to-make, tasty shortcake recipe! I followed the recipe exactly as it was stated, only change is that I added a 1/4 tsp. cinnamon & baked it at 350 (mainly because our oven over bakes too easily at higher temps). I will make this again!
I have made this several times. My husband and I love it. Best I ever ate!
I have used this recipe for two years now, every strawberry season. The only thing I change is I use cinnamon instead of nutmeg (My husband hates nutmeg. Hope to try it someday with it.), and I double the cinnamon. I have no problems with the baking time and temp as other reviewers have had. I think this is so good you can eat it on it's own. The only thing I would tell someone trying this for the first time is the recipe says to pour the batter into the pan. You can not pour this, it is a soft dough that you press into the pan.
This was so yummy. My son wanted strawberry shortcake for his birthday and this was perfect. Everyone loved it! We ran out of strawberries so some of us just poured a little milk over it and it was delicious. I took the advice of other reviews and baked it at 350 for 30 minutes, perfect! Great flavors, not to sweet and loved the nutmeg!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
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