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Per serving
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- 1
Make the batter
Preheat oven to 350°F. In a large bowl, cream the sugar and shortening together until light and fluffy, about 5 to 7 minutes. Add the egg (room temperature) and vanilla extract; beat well. In a separate bowl, whisk together the salt, all-purpose flour, and baking powder. Add the dry mixture to the creamed mixture alternately with the milk — starting and ending with dry ingredients — mixing just until combined after each addition. Overmixing once the flour is in will make the cake tough, so a light hand here goes a long way.
- 2
Bake the cake
Spread the batter evenly into a greased 9-inch square baking pan. Bake at 350°F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool completely before cutting.
- 3
Assemble and serve
Cut the cooled cake into 9 pieces. Split each piece horizontally. Place the bottom half on a plate, then add a generous dollop of whipped heavy cream and a big spoonful of sliced strawberries. Set the top back on, then finish with another dollop of cream and a few more berries. Serve immediately — shortcake is best enjoyed fresh.
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Strawberry Shortcake
Created by: SugarAndButter
Ingredients
- 2/3 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup whole milk
- 1 cup heavy whipping cream
- 1 1/2 qt strawberries
Instructions
- Make the batterPreheat oven to 350°F. In a large bowl, cream the sugar and shortening together until light and fluffy, about 5 to 7 minutes. Add the egg (room temperature) and vanilla extract; beat well. In a separate bowl, whisk together the salt, all-purpose flour, and baking powder. Add the dry mixture to the creamed mixture alternately with the milk — starting and ending with dry ingredients — mixing just until combined after each addition. Overmixing once the flour is in will make the cake tough, so a light hand here goes a long way.
- Bake the cakeSpread the batter evenly into a greased 9-inch square baking pan. Bake at 350°F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool completely before cutting.
- Assemble and serveCut the cooled cake into 9 pieces. Split each piece horizontally. Place the bottom half on a plate, then add a generous dollop of whipped heavy cream and a big spoonful of sliced strawberries. Set the top back on, then finish with another dollop of cream and a few more berries. Serve immediately — shortcake is best enjoyed fresh.