strawberry shortcake


serves 8


1 qt. Strawberries

1 C. White sugar

2 C. All-purpose flour

2 TBS. White sugar

1 TBS. Baking powder

1 TSP. Salt
1/3 C. Vegetable shortening

1 ½ C. Whole milk

8 TBS. Softened butter

1 C. Whipped Cream


  • Pre-heat oven to 350 degrees & grease an 8-inch baking pan
  • Mix strawberries & 1 C. sugar in a large bowl, mix and set aside
  • Combine flour, 2 TBS sugar, 1 TBS baking powder, and 1 tsp salt in a large bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add milk to the mixture and combine. Pour batter into greased pan.
  • Bake 15-20 minutes or until an inserted toothpick comes out clean. Let shortcake cool for 10 minutes and then transfer to a cooling rack.
  • Once cool, cut the shortcake into 8 desired shapes (triangles, squares or circles). To serve, split the shortcake pieces in half and spread 1 TBS of butter on the bottom layer of each shortbread serving. Then, top bottom layer with strawberries as well as a bit of the juice. Put the top layer back onto the strawberries and add a dollop of whipped cream.