Old-Fashioned Strawberry Shortcake
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This Old-Fashioned Strawberry Shortcake recipe is one I enjoyed as a girl, and one we still make at our family gatherings for Easter and Mother’s Day.
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.
Ingredients Needed to Make Old-Fashioned Strawberry Shortcake
- fresh strawberries
- granulated sugar
- all-purpose flour
- granulated sugar, divided
- baking powder
- whole milk
- Whipped Cream (fresh or frozen)
Instructions For Making This Recipe
Preheat oven to 450 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Preparing the Strawberries
Prepare the strawberries. Using a paring knife, remove the tops from the strawberries. 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!
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.
Preparing 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.
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.
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 15-18 minutes until golden brown.
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.
Old-Fashioned Strawberry Shortcake
- 6 cups fresh strawberries sliced
- 1/3 cup sugar *may want to add more or less depending on strawberries and desired taste.
- 2 cups all-purpose flour
- 5 tablespoons sugar divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 large egg beaten
- 2/3 cups whole milk
- Whipping Cream
- Preheat oven to 450 degrees. In serving bowl, mix together sliced strawberries and sugar. If desired, mash with a fork or potato masher. Refrigerate until ready to serve.
- In medium bowl, sift together flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until it resembles coarse crumbs. Add beaten egg and milk.
- Spread dough in greased round cake pan. Sprinkle with 2-3 tablespoons sugar. Bake for 15-18 minutes until golden brown. Serve warm with strawberries and whipping cream. Serves 8.