Old-Fashioned Strawberry Shortcake

Preheat oven to 450 degrees. 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. 

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.

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.