Strawberry Shortcake

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 3 tablespoons sugar
  • 6 tablespoons solid shortening (recommended: Crisco)
  • 1 large egg
  • Milk (approximately 3/4 cup)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, whipped
  • 3/4 pound strawberries, washed, sliced, and macerated in a bit of sugar
  • Preheat oven to 400 degrees F.

  • Sift together all dry ingredients in a large bowl and mix to combine. Cut in the shortening using a pastry blender or 2 forks. Lightly beat egg in a measuring cup and add milk until the mixture reaches 7/8 cup, then add vanilla. Stir the liquid ingredients to dry and blend until just combined. Pour the batter into a greased 8-inch cake pan, level with a spatula, and bake for 20 minutes, or until golden and a cake tester comes out clean.

  • Serve with a dollop of whipped cream and a spoonful of strawberries.

  • Cook's Note: I have served this 2 ways: you can either split the entire shortcake in half horizontally then fill with cream and macerated berries or cut the cake into wedges and serve in bowls topped with cream and berries.

  • Per serving: Calories 832; Total Fat 56g; (Sat Fat 27 g, Mono Fat 23 g, Poly Fat 3 g); Protein 12 g; Carb 73 g; Fiber 3 g; Cholesterol 181 mg; Sodium 729 mg

  • Click here to view Food Network Kitchen's healthier version of this recipe.

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    Strawberry Shortcake

    Recipe courtesy of Alex Guarnaschelli