Recipes - print - Strawberry Shortcake

Strawberry Shortcake - Recipe

Always a favorite, this shortcake is not too sweet, not too filling, and just right for everyone!
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Strawberry Shortcake Recipe
  • Preheat oven to 450° F.
  • Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
  • In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
  • Stir in milk, just until mixture forms into a dough.
  • On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
  • Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.
Prep Time: 30 minutes
Cook Time: 15 minutes
Container: cookie sheet
Servings: 10
Serving Size: 1 piece
-2 cups all purpose flour
-3 teaspoons baking powder
-2 tablespoons sugar
-1 teaspoon baking soda
-1 teaspoon salt
-1/3 cup vegetable shortening
-1 cup milk
-1 quart fresh strawberries
-1/2 cup sugar
- whipped topping