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Old Fashioned Strawberry Shortcake

old-fashioned-strawberry-shortcake

Cook Time: 10 Min

Yield: 6 Servings

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old-fashioned-strawberry-shortcake

Ingredients

  • STRAWBERRY MIXTURE
  • 2 pts. strawberries
  • 2 Tbsp. sugar
  • 1 Tbsp. firmly packed light brown sugar
  • SHORTCAKES
  • 2 C. all-purpose flour
  • 3 Tbsp. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 large egg
  • 1/2 C. milk
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • Whipped cream

Directions

  1. COMBINE strawberries, 2 Tbsp. sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate 1 to 4 hours before serving.
  2. HEAT oven to 425ºF. Lightly spray baking sheet with no-stick cooking spray like Baker’s Joy®.
  3. COMBINE flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Add egg, milk and vanilla. Toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
  4. BAKE 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  5. SPLIT each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve immediately.

Old Fashioned Strawberry Shortcake

old-fashioned-strawberry-shortcake

Cook Time: 10 Min

Yield: 6 Servings

Ingredients

  • STRAWBERRY MIXTURE
  • 2 pts. strawberries
  • 2 Tbsp. sugar
  • 1 Tbsp. firmly packed light brown sugar
  • SHORTCAKES
  • 2 C. all-purpose flour
  • 3 Tbsp. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 large egg
  • 1/2 C. milk
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • Whipped cream

Directions

  1. COMBINE strawberries, 2 Tbsp. sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate 1 to 4 hours before serving.
  2. HEAT oven to 425ºF. Lightly spray baking sheet with no-stick cooking spray like Baker’s Joy®.
  3. COMBINE flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Add egg, milk and vanilla. Toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
  4. BAKE 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  5. SPLIT each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve immediately.

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