Old-Fashioned Strawberry Shortcake-Updated

Elaine Bovender

By
@Elaine55

This is the time of year that I can get the most beautiful, local strawberries. I love to serve them over this yummy cake recipe that came from my 1941 New American Cook Book. The cake has a firm texture and isn't too sweet and is perfect with fresh strawberries and topped with whipped cream. I hope you enjoy this recipe as much as we do.


Featured Pinch Tips Video

Comments:

Serves:

Makes a 9 X 13 sheet cake

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 to 4 qt
fresh strawberries
sugar to taste

CAKE

3 c
sifted flour
4 tsp
baking powder
1/2 tsp
salt
1 c
sugar
2 large
beaten eggs
1 1/2 c
milk
1/2 c
melted shortening (I used canola oil)
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan, set aside.
2
Sift flour, baking powder, salt, and sugar together and set aside. Combine remaining ingredients, mixing well. Combine the two mixtures and stir until smooth. Do not use a mixer!! Spread batter into prepared pan and bake for 20 minutes or until done. Remove from oven and cool completely.
3
While cake is baking, wash strawberries, remove tops and slice. Toss in sugar to taste. Cover and refrigerate.
4
TO SERVE: Cut cooled cake into square piece. Split piece in half horizontally. Place bottom half on a plate, top with strawberries. Top with remaining half and spoon on more strawberries. Top with whipped cream or whipped topping.

About this Recipe

Main Ingredient: Flour
Regional Style: American