Strawberry Shortcake

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Strawberry Shortcake

Strawberry Shortcake
Servings 8


  • 1/2 cup butter or shortening
  • 1/2 tsp Salt
  • 3 tsp Baking powder
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 1/2 cup granulated sugar or to taste
  • 1 1/2 pints strawberries hulled and quartered lengthwise and partly mashed
  • 1/4 tsp freshly ground nutmeg
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp vanilla extract


  • Preheat oven to 400 degrees F.
  • In a large bowl combine 1 pint of the strawberries and the 1/2 cup granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 30 minutes.
  • Mix dry ingredients then cut in the butter or shortening until crumbly. Beat egg together with buttermilk and vanilla. Add liquids to dry ingredients. Mix just until mixed. Pour into a well buttered baking sheet and smooth before placing in oven and bake for 20 minutes.
  • Serve shortcake once it has cooled a bit and add vanilla ice cream before topping with strawberries for an extra wow when you serve your family.

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