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This strawberry shortcake recipe is as easy and yummy as it can be. I
was busy making another cake for a friend during the day and I was
looking for a fast and easy recipe to bring for supper with my in-laws
that night. I wanted to make something with strawberries since they
were abundant and were on sale.
I've always wanted to try a strawberry shortcake recipe done the old
fashioned way. I've always thought that strawberry shortcakes were made
with layers of vanilla sponge cake with cream and strawberries.
The old fashioned way is made with a shortcake, biscuit or scone.
A shortcake is crispy on the outside but soft on the inside. It has a
buttery taste and not really that sweet.
I found the
on Recipezaar and I chose that recipe because I have all the
ingredients in it and it seems fast to make. The only changes I made
was I used half the amount of strawberries it called for and I used a
different pan size. It is best to make and assemble the day you are
serving it. It is a perfect cake to bring when invited for supper.
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
Old Fashioned Strawberry Shortcake Recipe
1 lb fresh strawberries, sliced
1/2 cup + 2 tbsp. white sugar
2 cups all purpose flour
3 tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, cold
1 cup milk
1/2 tsp. vanilla
Easy Whipped Cream
Preheat oven to 450°F(230°C). Prepare two 8" or 9" round pans by lining the bottom with parchment paper.
Mix the 1/2 cup of sugar with the strawberries and macerate it for at least an hour.
In another bowl mix the dry ingredients - flour, baking powder, salt
and the 2 tbsp. of sugar, together. Add in the butter and mix it in
using a pastry cutter or with hands until it resembles coarse crumbs.
Add vanilla into the milk and add to flour mixture. Mix with a spatula or wooden spoon just until blended.
Divide batter between the two pans. It is a little bit hard to spread
the batter around. What I did was to use a small offset spatula dipped
in water and used that to move the batter around.
Place in oven and bake for 12 to 15 minutes for 8" cake and 10" minutes for the 9" cake, until slighlty browned.
Once cooked, remove from the oven and let cool in pans. Run a knife around the side of the pan to remove the cake.
Place one of the cake, crusty side down on a serving platter. Add some whipped cream, then the strawberries.
Top with the other cake layer. Dust with icing sugar. Add more whipped cream on top and more strawberries.
Cut with a serrated knife and serve with some of the syrup from the strawberries. Delish.
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