Old-fashioned Strawberry Shortcake

Old-Fashioned Strawberry Shortcake Recipe

An oldie but a goodie! Try this old fashioned, made from scratch strawberry shortcake recipe. The cake consistency is a nice fluffy biscuit with a tender crumb that soaks up the strawberry juice.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 40 minutes
Servings: 8 servings (one 8-inch cake)

Ingredients for the Perfect Strawberry Shortcake

• 1 quart strawberries, sliced

• 1 cup white sugar

• 2 cups all-purpose flour

• 2 tablespoons white sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• ⅓ cup vegetable shortening

• 1 ½ cups milk

• 2 tablespoons butter, softened

• 1 cup whipped cream

Step-by-Step Directions

Step 1: Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 1 cup of sugar. Stir occasionally and let them sit to release their juices (macerate) while preparing the shortcake.

Step 2: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.

Step 3: Make the Shortcake Dough

In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt. Cut in the vegetable shortening using a pastry blender or two knives until the mixture forms coarse crumbs. Gradually add the milk and stir just until the dough comes together.

Step 4: Bake the Shortcake

Pour the dough into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Let the shortcake cool in the pan for about 10 minutes before removing it.

Step 5: Assemble the Shortcake

Once the shortcake has cooled slightly, slice it in half horizontally. Spread the bottom layer with the softened butter, then top with the sweetened strawberries and their juice. Place the top layer of shortcake over the strawberries.

Step 6: Serve and Enjoy

Serve the shortcake topped with a generous dollop of fresh whipped cream. Enjoy!

Tips for the Best Strawberry Shortcake

• Use Fresh, Ripe Strawberries: The best flavor comes from peak-season strawberries.

• Don’t Overmix the Dough: Overmixing can make the shortcake tough instead of tender.

• Chill the Whipped Cream: Freshly whipped cream holds up better when chilled before serving.

• Enhance the Flavor: A splash of vanilla extract in the shortcake dough or whipped cream adds extra depth.

• Try a Different Flour: Swap some of the all-purpose flour with cake flour for a more delicate texture.

Variations

• Classic Buttermilk Shortcake: Substitute the milk with buttermilk for a slight tang and more tender crumb.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of regular flour.

• Dairy-Free Option: Use plant-based milk and a dairy-free whipped topping.

• Chocolate Strawberry Shortcake: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate twist.

• Berry Medley: Mix in raspberries, blueberries, or blackberries for a mixed-berry shortcake.

Want even more inspiration for strawberry desserts? Don’t miss our Strawberry Shortcake recipe, made with fresh Super King Markets ingredients!

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are recommended for their flavor and texture, you can use frozen strawberries if fresh ones are not available. Make sure to thaw and drain them well to avoid excess liquid.

What is the best way to store leftover strawberry shortcake?

Store any leftovers in the refrigerator for up to 2 days. Keep the shortcake, strawberries, and whipped cream in separate containers to prevent sogginess. Assemble right before serving.

Can I use a different type of fat instead of shortening?

Yes, you can substitute vegetable shortening with butter or a combination of butter and margarine for a slightly different flavor and texture. Using all butter will result in a richer flavor but may make the shortcake a bit denser.

How can I make the shortcake less sweet?

If you prefer a less sweet shortcake, you can reduce the amount of sugar in the biscuit dough by cutting back on the 2 tablespoons of sugar in the dry ingredients. You can also use less sugar for the strawberries, depending on your sweetness preference.

What kind of whipped cream should I use?

You can use freshly whipped cream for the best flavor. To make homemade whipped cream, simply beat 1 cup of heavy cream with 2-3 tablespoons of powdered sugar and a splash of vanilla extract until stiff peaks form. Alternatively, you can use store-bought whipped topping.