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, Mother’s Day, and any other time it seems appropriate or desired, especially when strawberries are in season!
(Post modified on 7/10/23.)
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
- Orchid-Buffet Strawberry Fluff Salad
- Strawberry Rhubarb Crumble
- Strawberry Cake
- Individual Gelatin Desserts
Ingredients for Old-Fashioned Strawberry Shortcake
(See the full recipe at the bottom of this post.)
- fresh strawberries
- granulated sugar
- all-purpose flour
- granulated sugar, divided
- baking powder
- salt
- butter
- 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.
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.
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.
See more Family Recipes Here. View Strawberry Recipes Here. Browse Dessert Recipes Here.
Old-Fashioned Strawberry Shortcake
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 450 degrees. 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
Nutrition
This looks just like the recipe my mom made when I was a kid. Yours looks just delicious.
Thanks, Carolina. 🙂 Have a blessed day!
Yummmmy, Deb!! I love strawberry shortcake!
Me too! 🙂
This looks delicious, something my kiddies will love. What a wonderful cooling treat for this summer.
Thanks for stopping by, Vanessa. Quick, easy, and delicious–my favorite combination!
My favorite dessert. It looks wonderful.
Thanks for stopping by, Pam! Have a great day!