Strawberry Shortcake


  • 2 cups flour
  • 5 tbs sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/3 cup butter, softened
  • 2/3 cup milk
  • 2 pints fresh ripe strawberries
  • 1 cup heavy cream
This is a long lost recipe for authentic moist strawberry short with a creamy topping and fresh strawberries.  Be sure to follow instructions exactly as written.

  • Combine flour, 2 tbs sugar, baking powder and salt.
  • With a fork or pastry blender, cut butter into flour mixture until it resembles coarse meal.
  • Using a fork stir in milk until just blended.
  • Place dough on lightly floured surface and knead 10 times.
  • Dough will be crumbly.
  • pat dough evenly into greased and lightly floured (8 inch) round cake pan.
  • Bake in a preheated 425 degree oven until lightly golden. About 15 minutes.
  • Cool shortcake for 5 minutes, then remove from pan and cool completely on wire rack.
  • Hull and slice strawberries, reserving several whole berries for garnish.
  • Toss sliced berries with 2 tbs of sugar and set aside.
  • Cut cooled shortcake in half horizontally. Beat Cream and remaining 1 tbs of sugar until soft peaks form.
  • Place bottom layer of shortcake on a serving platter, cut side up.
  • Drizzle juice from berries over surface.
  • Spread with half of the whipped cream.
  • Arrange berries over the cream.
  • Place top shortcake layer over berries and spoon remaining whipped cream artfully over center of cake.
  • Garnish with reserved whole strawberries.
  • Slice and serve.

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