The Best Strawberry Shortcake Recipe- Fall In Love with Strawberries
Not Quite Granny's but Its Close
Grandma used to make a strawberry shortcake that would melt in your mouth. When granny passed, all I could think about is never being able to enjoy her shortcake ever again. It wasn’t until years later that I would come across her recipe and try to make it myself. Now granted, it doesn’t taste just like grannys but it is as close as it can be to what she used to make.
- 3 pints Strawberries, chopped
- 1/3 cup granulated sugar
- 2 cups all purpose flour
- 4 tsp Baking Powder
- 2 tbsp. Granulated sugar
- 1/3 tsp Salt
- 1/3 cup shortening
- 1 whole egg
- 2/3 cup Milk, Vitamin D
- 2 1/4 Heavy Whipping Cream
- Cut the strawberries into slices and place them in a bowl with the ½ cup of granulated sugar. Place them to the side for later.
- Preheat the oven to the 425 degree mark. You will want to grease and then flour the 9 inch round baking pan. You could use a square pan or a round cake pan.
- Place the flour, baking powder and white granulated sugar and salt into a medium size bowl. Using a pastry blender, cut the shortening into the mixture until you start to see coarse crumbs. You will need to create a crater into the middle of the mixture where you will then place a beaten egg combined with the milk. Stir them together until it is well blended.
- Once the mixture is well blended, you will want to spread the batter into a prepared baking dish. You will want to cook for around 15 to 20 minutes or until you see it become golden brown. Allow the cake to cool on the wire rack.
- Once the cake has cooled, you will want to cut it in half. You will place half of the strawberries on the bottom layer of the shortcake and the remaining mixture on the top half. Once you have placed all the strawberries on the shortcake, top it off with the whipped cream.
- Once all the toppings have been added to the shortcake, carefully cut and serve to your guests and family.
|Serving size: 8 Servings|
|Calories from Fat||189|
|% Daily Value *|
|Fat 21 g||32%|
|Saturated fat 10 g||50%|
|Unsaturated fat 11 g|
|Carbohydrates 55 g||18%|
|Sugar 23 g|
|Fiber 4 g||16%|
|Protein 7 g||14%|
|Cholesterol 66 mg||22%|
|Sodium 348 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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