Mom's Strawberry Shortcake

Mom's Strawberry Shortcake

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Jane Whittaker


We couldn't wait for June and my Mom's strawberry shortcakes with these biscuits hot from the oven, slathered with butter, and topped with freh strawberries and whipped cream.
Sadly and oddly enough this was the only time my Mom ever made biscuits.
The only other time I had biscuits was in school, cafeteria biscuits, loved them so much, TRADED stuff to get MORE biscuits. Makes me sad now just to think of it :(


★★★★★ 1 vote

25 Min
15 Min


  • 2 c
    sifted all purpose flour
  • 3 tsp
    baking powder
  • 3/4 tsp
  • 3 Tbsp
  • 1/2 c
  • 1 large
    egg, beaten
  • 1/3 c
    milk, more or less
  • 4 c
    sweetened sliced strawberries
  • 1/2 pt
    heavy whipping cream

How to Make Mom's Strawberry Shortcake


  1. Preheat oven to 450 degrees.
  2. Sift first 4 ingredients together.
  3. Cut in shortning until like corn meal.
  4. Next add egg, then enough milk to make a dough that can be easily handled.
  5. Roll or pat dough into 1/2 inch or fatter rounds that are 3 inches wide.
  6. bake 1 inch apart on a greased baking sheet for 12 to 15 minutes or until golden.
  7. Split, spread with butter, and top with strawberies and sweetened whipped cream.

Printable Recipe Card

About Mom's Strawberry Shortcake

Course/Dish: Sweet Breads

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