Old fashioned, made from scratch strawberry shortcake.
Original recipe makes 1 8-inch cake
Ingredients
1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 1/2 cups milk
2 tablespoons butter, softened
1 cup whipped cream
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PREP
15 mins
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COOK
15 mins
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READY IN
40 mins
Directions
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- 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.
- 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.
- 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.
Nutrition
Calories: 391 kcal
Carbohydrates: 61.4 g
Cholesterol: 17 mg
Fat: 14.5 g
Fiber: 2.4 g
Protein: 5.5 g
Sodium: 524 mg