Total TimePrep: 25 min. Bake: 20 min. + cooling
- 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
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
- Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Strawberry Shortcake Tips
How do you cut strawberries for strawberry shortcake?To cut strawberries, start by twisting and pulling off the green stem of the berry. Then place the berry stem side down on a cutting board; cut into ¼-inch slices. Have leftover strawberries? Use them up in these strawberry recipes.
How can I customize this recipe?Flavor your whipped cream by adding 1 tsp. of lemon zest and 2 tsp. of lemon juice to the cold whipping cream; whip until soft peaks form (make sure you're making whipped cream the right way!). While strawberries are the most classic, you could also use blueberries, blackberries or raspberries in this recipe. Check out our other shortcake recipes for inspiration, too.
Any other tips?Make sure you mix your dry ingredients really well before adding to the wet ingredients. You don't want any pockets of baking powder in your finished cake.
Nutrition Facts1 piece: 231 calories, 7g fat (2g saturated fat), 22mg cholesterol, 188mg sodium, 39g carbohydrate (20g sugars, 2g fiber), 4g protein.
Jul 12, 2020
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!!!
Jul 11, 2020
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!
Jul 10, 2020
Very nice. Not too sweet. Better homemade than store bought.
Jun 24, 2020
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.
May 12, 2020
This was a perfect strawberry shortcake recipe. It's not too sweet, so when the strawberries and cream are added it doesn't become overwhelming like some recipes. Some mentioned that it did not rise much, but I don't think shortcake is supposed to rise. The only drawback is that the recipe calls for shortening and I try to stay away from the stuff.
Apr 30, 2020
This cake didn't rise much, so it was a rather flat
Apr 26, 2020
I used butter instead of shortening for this cake. It made a delicious not too sweet cake that was great for making strawberry shortcake.
Apr 3, 2020
I used butter instead of shortening and the recipe was delicious!
Jul 6, 2019
Fabulous! I baked as 7 separate little cakes for 20 minutes; it was delicious! Definitely will make this again!
Jun 16, 2019
Great recipe. I don’t normally charge a recipe but I got this started and discovered I was out of milk so I used a small can of evaporated milk and it turned out great. Will definitely make this again to go with fresh Oregon strawberries.