Recipe for Old-Fashioned Strawberry Shortcake

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Share this Recipe!

This Old-Fashioned Strawberry Shortcake recipe is one I enjoyed as a girl, and one we still make at our family gatherings for Easter, Mother’s Day, and any other time it seems appropriate or desired, especially when strawberries are in season!

Serving Strawberry Shortcake for a Summer Dessert

Some people prefer Angel Food cake with their strawberries, and I like that, too. However, sometimes, I just want to recall the taste and senses of my childhood and this old-fashioned shortcake recipe does the job.

Tender shortcake, lightly sweetened with sugar on top. Sliced in half and loaded with sweetened strawberries and whipped cream. And yes, please, pour on a few spoonfuls of strawberry juice to go with it!

This recipe is perfect for strawberry season, which means you can make this dessert all summer long, when strawberries taste the best!

More Strawberry Recipes to Enjoy

Ingredients for Old-Fashioned Strawberry Shortcake

(See the full recipe at the bottom of this post.)

  • fresh strawberries
  • granulated sugar
  • Shortcake
  • all-purpose flour
  • granulated sugar, divided
  • baking powder
  • salt
  • butter
  • whole milk
  • whipping cream (fresh or frozen)

Instructions For Making This Recipe

Ingredients for this Recipe

Preheat oven to 450Ā°F. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Strawberries

Remove Tops from the Fresh Strawberries

Using a paring knife, remove the tops from the strawberries after they have been rinsed. Slice into small pieces. Place the strawberries in a medium serving bowl.

When shopping for strawberries, look for ripe, red berries. As red as you can find them. If possible, try to avoid those that have a lot of white at the top. If you have the opportunity to pick berries at a local strawberry patch, even better. Or grow them yourself!

Add Sugar to the Sliced Strawberries

Mix the granulated sugar with the sliced strawberries. If desired, mash with a fork or potato masher. Cover with plastic wrap and refrigerate until ready to serve.

My mom likes to serve the strawberries simply sliced. My mother-in-law crushes her strawberries with a potato masher to make more juice. Either way is great. You decide!  If you don’t have any fresh strawberries on hand, you may substitute frozen berries. In that case, I would definitely use the potato masher.

Make the Shortcake 

In a medium bowl, sift together the all-purpose flour, 2 tablespoons granulated sugar, baking powder and salt. Using a blending fork, cut in cold butter until it resembles coarse crumbs.

Mix Egg and Milk into the Crumbly Dough

Create a hole in the center of the flour mixture and add the whole milk and egg. Whisk the egg into the milk and then stir into the flour until a sticky dough forms.

Place Shortbread Dough in Cake Pan - Sprinkle Top with Sugar
Baked Shortbread and Sliced Strawberries

Spread the dough in a round or square cake pan that has been sprayed with baking spray. Generously sprinkle 2-3 tablespoons granulated sugar over the top.

Bake in preheated oven for 12-15 minutes until golden brown.

Serving Strawberry Shortcake with Whipped Cream

Serve warm with prepared strawberries and whipped cream. When serving this Old-Fashioned Strawberry Shortcake, I like to slice my piece of shortcake in half with the strawberries spooned in the middle and whipping cream on top.

And I always try to scoop up an extra spoonful of syrup if I can. I love how the strawberry juices sink into the cake, making it sweet and pink. Oh, my! This recipe will serve 8 people. 

Browse Similar Categories

Recipe for Old-Fashioned Strawberry Shortcake

Old-Fashioned Strawberry Shortcake

Here is an old recipe I enjoyed as a girl, and one I want to pass down to my girls.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 6 cups fresh strawberries (sliced)
  • 1/3 cup granulated sugar (*may want to add more or less depending on strawberries and desired taste.)

Shortcake

  • 2 cups all-purpose flour
  • 5 tablespoons granulated sugar (divided)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 large egg (beaten)
  • 2/3 cups whole milk
  • Whipped Cream (for topping)

Instructions

  • Preheat oven to 450ā„‰. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a round or square baking sheet with baking spray.

Prepare the Strawberries

  • Wash the fresh strawberries. Using a pairing knife, remove the tops from the strawberries.
  • In a serving bowl, mix together the sliced strawberries and granulated sugar. If desired, mash with a fork or potato masher. Cover and refrigerate until ready to serve.

Prepare the Shortcake

  • In a medium bowl, sift together the all-purpose flour, 2 tablespoons granulated sugar, baking powder and salt.
  • Cut in butter with a blending fork until it resembles coarse crumbs. Add beaten large egg and whole milk. Mix just to combine.
  • Spread the dough to the edges of the prepared cake pan. Sprinkle with 2-3 tablespoons granulated sugar.
  • Bake in preheated oven for 12-15 minutes until golden brown. Serve warm with strawberries and whipped cream. Serves 8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 324kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 233mg | Fiber: 3g | Sugar: 22g | Vitamin A: 400IU | Vitamin C: 64mg | Calcium: 139mg | Iron: 2mg

Share this Recipe!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Thanks for stopping by, Vanessa. Quick, easy, and delicious–my favorite combination!