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Old-Fashioned Strawberry Shortcake

I grew up on a dairy farm, so we always had plenty of butter and cream for the luscious strawberry shortcake my mother fixed.
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    6-9 servings


  • 1 quart fresh strawberries, sliced
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 large egg
  • 1/2 cup cream
  • Butter
  • Whipped cream


  • Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist. Pat into a greased 8-in. square or round baking pan.
  • Bake at 450° for 15-20 minutes or until golden. Remove from pan; cool on wire rack.
  • Just before serving, split cake in two. butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream.

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