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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, 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

Strawberry Cake

Strawberry Fluff Salad

Strawberry Fraisier Cake

Strawberry Rhubarb Crumble

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

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

Prepare the 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!

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.

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.

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