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.


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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan, set aside.
2Sift 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.
3While cake is baking, wash strawberries, remove tops and slice. Toss in sugar to taste. Cover and refrigerate.
4TO 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