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Strawberry Shortcake

SUBMITTED BY: Denyse PHOTO BY: Allrecipes

"An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream."

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Read Reviews (142)

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PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min
Original recipe yield 8 inch round cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

DIRECTIONS

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

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REVIEWS

Reviewed on Apr. 26, 2004 by Rebecca

For those of you who are having a problem with the baking powder taste it is probably because... MORE

Reviewed on Jul. 31, 2003 by STEPHMIT

Do reduce the baking powder to 2 tsp. This is a dry shortcake, but I think many of the people... MORE

Reviewed on Apr. 20, 2008 by luv2cook

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

luv2cook
Apr. 20, 2008

I also changed the recipe as others - reduced the baking powder to 2 tsps.- changed the shortening to butter and increased it to 1/2 cup - increased the sugar to 1/4 cup and added 1 tsp. vanilla extract. I also used half&half milk for a richer taste. This recipe is the old-fashioned version of short cake. It has a taste very much like scones. I hope these suggestions help others - put all your dry ingredients in a bowl and use a whisk to blend the ingredients. Have your butter at room temperature. I used a wired pastry blender to mix - the texture will be "fine" & feathery - not coarse. Make a well and add your wet ingredients and combine just until they come together. As with any biscuit recipe you don't want to over work it or your dough gets tough. I "floured" my hands with confectioner sugar and separated my dough into 8 equal mounds -then rolled each mound in the powdered sugar and fashioned into a biscuit. I allowed an inch around each biscuit as they will get larger as they bake. This recipe will make 8 "catshead" (large) biscuits. For the BEST whip cream - use heavy (or whipping) cream - to 2 cups heavy cream add 1 tsp. vanilla ext. and during the whipping add 1/2 cup powdered sugar. I made 55 shortcakes for a ladies lunch - Big Success!

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21 users found this review helpful

I also changed the recipe as others - reduced the baking powder to 2 tsps.- changed the... MORE

Reviewed on Jul. 4, 2006 by Lilac6124

Best ever Strawberry shortcake Recipe!!! I used 2T instead of 4T of baking powder, 1/4cup... MORE

Reviewed on Apr. 7, 2008 by fred

Out of this world! I made this for my wife's birthday and it was a huge hit. I cut the... MORE

Reviewed on May 30, 2007 by KTLADYBUG

This was AMAZING!! I did deviate somewhat from the recipe though. I took the advice of some... MORE

Reviewed on Jun. 23, 2007 by cookliketheGods

Anyone who is the slighest bit interested in eating shortcake, had better eat this CAKE!!! It... MORE

Reviewed on Sep. 16, 2007 by theweegie

Excellent! I made mine in muffin top tins for individual shortcakes. MORE

Reviewed on Jan. 16, 2007 by Sarah

This is very delicious! The cake is like a sweet biscuit, but that's how old fashioned is! ... MORE

Reviewed on Jan. 21, 2008 by Bianca

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