Old-Fashioned Strawberry Shortcake Recipe

Foodie, would you like to try a special Old-fashioned Strawberry Shortcake recipe? It is one European dish which will never fail to impress you or your guests. This Old-fashioned Strawberry Shortcake is a perfect Dessert. You have already been deprived of this Old-fashioned Strawberry Shortcake recipe, don't miss it now.
Old-Fashioned Strawberry Shortcake picture


Preparation Time1 Hr 0 MinCuisine
Main IngredientInterest Group


 Unsifted all purpose flour2 Cup (32 tbs)
 Baking powder3 Teaspoon
 Salt1⁄2 Teaspoon
 Butter/Regular margarine1⁄2 Cup (8 tbs)
 Milk3⁄4 Cup (12 tbs)
 Strawberries3 Pint
 Granulated sugar3⁄4 Cup (12 tbs)
 Heavy cream1 Cup (16 tbs)
 Confectioner' s sugar2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3814 Calories from Fat 1689

% Daily Value*

Total Fat 192 g295.9%

Saturated Fat 116.8 g584.1%

Trans Fat 0 g

Cholesterol 587.7 mg

Sodium 2343.7 mg97.7%

Total Carbohydrates 500 g166.8%

Dietary Fiber 35.6 g142.3%

Sugars 259 g

Protein 47 g93.6%

Vitamin A 133.7% Vitamin C 1413.7%

Calcium 174.9% Iron 107.6%

*Based on a 2000 Calorie diet


1. Turn oven to 450F.
2. Lightly grease an 8-by-8-by- 2-inch square baking pan.
3. Wash strawberries in cold water; drain. Set aside a few as a garnish and slice the rest of the berries into a bowl. Add granulated sugar; mix well.

4. In a sifter placed in a large bowl, sift the flour with granulated sugar, baking powder, and salt.
5. Cut butter into chunks; add to flour mixture. With pastry blender, or two knives used scissors fashion, cut in butter until it is in very small particles, all coated with flour mixture to make fine breadcrumb like mixture. Make a well in center of mixture.
6. Pour in milk all at once; mix quickly, with fork, just to moisten flour. Do not overmix; there will be lumps in the dough. Turn into prepared pan, scraping out bowl with rubber scraper.
7. With fingers (dipped in a little flour), lightly press out dough so that it fits corners of the pan and is even in the pan. Bake 15 minutes, or until golden and cake tester inserted in center comes out clean. Loosen edges with a sharp knife; then turn out on a wire rack.
8. Beat cream, with a rotary beater, just until it is stiff. Gently stir in confectioners' sugar.
9. Using serrated edge knife carefully cut cake in half crosswise. Put bottom, cut side up, on serving plate. Spoon over half of sliced berries and cover the remaining cake. Spoon rest of sliced berries over top of cake and pour whipped cream into center

10. Garnish with strawberries and serve