| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 4 cups sifted all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- 2/3 cup butter (11 tablespoons), cold and cut into small pieces
- 2 large eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 3 pints fresh strawberries
- 1 cup heavy cream, whipped
Instructions
- Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
- In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
- While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
- Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 698 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 40 g |
| Protein | 11 g |
| Cholesterol | 140 mg |
| Sodium | 611 mg |
| Serving Size | 1 of 8 servings |
| Calories | 698 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 40 g |
| Protein | 11 g |
| Cholesterol | 140 mg |
| Sodium | 611 mg |
Reviews
Made twice. Easy old fashioned style shortcake. Yummy!
Never any left overs when I take this to potlucks.
Easy to make and mmmmm,mmmmm good. I followed the recipe and a review, add the butter and sprinkle sugar.I added just a pinch of cinnamon to the sugar sprinkle to add my twist to it and it’s delicious!
These are great. I follow the recipe except I make individual cakes and I sprinkle a little sugar on top before baking.
Mine came out way too wet after I cut the recipe in half…any suggestions?
This is the biscuit my Mother made for her Strawberry Shortcake. Thanks for it. I lost the recipe. BTW, Mom put whipped cream between the layers as well as all over the top! Then she squished strawberries into whipped creams and served that on the side.
This is so good! but because I like a little more flavor in my cake, I added lemon juice & lemon zest. I also used Splenda instead of the sugar & it turned out great!
Wonderful shortcake, but I cut down the sugar to 1/4 cup in the strawberries.
This is a great recipe! It was easy to follow and tasted great. I made mini’s with it instead of the big cake…
This is the best I’ve ever eaten! I’m a country girl and I cook country and all sorts of other dishes but this is the best hands down. Thank you Trisha for sharing and thank you for the beautiful music you’ve given us through the years :-. I’ve seen you in concert several times. Being raised around music I have a true appreciation for it and food too !