Name: Strawberry Shortcake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 9 servings.
Ingredients: 2/3 cup sugar; 1/4 cup shortening; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 cup whole milk; 1 cup heavy whipping cream, whipped; 1-1/2 quarts fresh or frozen strawberries, sliced

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington

Strawberry Shortcake

sugar

shortening

egg, room temperature

vanilla extract

salt

all-purpose flour

baking powder

milk

heavy whipping cream, whipped

strawberries, sliced

I made the cake part exactly as written, but I made my own whipped cream recipe to put on it (1 cup whipping cream, 6 Tablespoons confectioners sugar, 1 teaspoon vanilla extract).  The result was absolutely delicious.  My family loved it!  I used my cake leveler to split the cake in half before I cut it into 9 squares.  I used an egg slicer to slice the strawberries before assembling the individual servings.  It was very easy to make and I'll definitely make it again.

<p>I made this or the first time about a month ago when the store had strawberries on sale for the first time this year. The store was out of angel food cake, so I made this shortcake and I will make this for my strawberries for the rest of my life! It has wonderful flavor and the texture is absolutely perfect. I had to stop my husband from eating just the cake so that there would be enough for the strawberries. </p><p></p>

This is a family favorite that has been shared for generations. It’s easy, not to sweet, and makes for a nice shortcake with some depth.  It’s a little heavy, but soaks up the strawberry juices perfectly.

This barely took me any time to make and was DELICIOUS definitely saving this one😋

Very delicious recipe, although I did add a little be more milk due to it becoming completely too thick because of I added a bit more flour than you. I actually did combine both brown and sugar cane together to have the 2/3 cups.  It was very simple despite my mess up with the flour and vanilla extract. For some reason I added a bit more because I'm so used to of the vanilla extract to taste it. I just wanted to make sure that it can be tasted. Hah, in the end rest, it taste like a cake corn bread to me. I don't know why but it's really good when you combine everything. Thank you! I would use this base recipe again! 10/10. 

I guess using the butter spray did help the favors. Love it!

This is a simple yet delicious recipe  that I was thrilled to find on Google one day when I was rushed to take a dessert to a dinner....Have now made it 4 or 5 times and it's always excellent!

Very nice. Not too sweet. Better homemade than store bought.

Oh my!  This IS a winner!  I always like to read all the review before I attempt a recipe.  I did substitute butter (1/4C) and since I had fresh peaches, I also added just a splash of almond extract along with the vanilla.  I agree that it is more like a cake texture, but it is soooo good!  Not too sweet and very moist!  This one is a keeper for sure!

I never rate recipes but this one was so impressive I had to give it 5 stars. So easy. Completely delicious. You can’t go wrong. I used butter instead of shortening and added some extra milk. It turned out great even my picky eaters downed it and said it was the best strawberry shortcake they’ve ever had. Mom win.

Ridiculous!  This was so so delicious!  We will make again and again and again.   I made it exactly as the recipe stated.

I used butter instead of shortening and the recipe was delicious!

This is a winner. I will use this for my strawberry and other fruit shortcakes from now on. The hunt is over! Easy to make with ingredients that, for the most part, I have on hand. Cheaper and better than those expensive little tasty cakes that are sold by the strawberries in grocery stores. Thanks for the recipe.

I used butter instead of shortening for this cake. It made a delicious not too sweet cake that was great for making strawberry shortcake.

I made this as written. It was delicious. It was light and fluffy and not too sweet. Perfect with strawberries and whipped cream. I  will definitely be making this again.

This simple and delicious recipe is super easy to throw together.  So easy that I did mine by hand. Like the others I used Butter. Its nice and rich without being overly sweet. Loved how the cake absorbed all of those wonderful berry Juices. I suggest trying this one !   VFE.

I didn't actually get to eat this, as I made it for my daughter to serve to her boyfriend's family.  She reports that they all loved it and she brought home an empty pan.  I substituted softened butter for the shortening.

This is so tasty....best ever!  I used applesauce instead of the shortening, and though it was dense, it was so moist!  I like this much better than the biscuit type shortcakes.  I also tossed my strawberries with a little sugar, just to add a little extra sweetness.  So yummy!!!

I used butter instead of shortening and it was perfect.  Delicious, not too sweet for the strawberries.  A much better option than a flaky biscuit! This will be my new go to all summer.  Kids and grandparents loved it!

I modified the recipe, I used 1/4 C butter, 1 1/2 tsp of vanilla. It turned out great and my husband loved it!

This is the old fashioned shortcake. Many of us were brought up on the little round sponge cakes from the store. Cklee1403, you might want to try a sponge cake recipe. There's a good one on this site.

I am not a big strawberry shortcake lover but i made this today for my husband for Father's Day since it is one of his favorite desserts!  I made this exactly as recipe states and the cake is delicious. You do not get soggy cake by using shortening(as someone stated) and it isn't too sweet with 2/3 cup sugar. I don't understand why everyone messes with good recipes! Make it as is and make your own whipped cream(no can!!) and use fresh strawberries!

This shortcake recipe is excellent. It is light and not too sweet...just right. I used almond extract instead of vanilla and it really complimented the strawberries. Will keep this one!!! Thank you.

This recipe is perfect for persons like me who keep few ingredients on hand beyond the staples! The cake is light and fluffy, and tastes far better than store-bought. In place of shortening, I used coconut oil, and rather than whipped cream, I spoon-crushed a few strawberries and sprinkled with sugar before chilling to make strawberry syrup, which I drizzled over top of the cake and strawberries. Looks like I'll be stopping at the farmer down the road more often this season, for strawberries. (NOTE to those who think that the cake is too dense: you might be packing and/or using too much flour; make sure you are sifting the flour, or if you don't have a sifter, whisk the flour first, at its source, then lightly spoon it into the measuring cup.)

https://videodam.tmbi.com/wp-content/uploads/2019/06/StrawberryShortcake_DIYD_2732_051419_H.mp4

Check out this video for how to make Strawberry Shortcake. TEST VSA

strawberry shortcake

Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 9

Author : Taste of Home

Ingredients

Instructions

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