Grandma'S Shortcake
Grandma's Shortcake is a classic, tender dessert featuring a buttery, sweet cake base. Its simple ingredients come together to create a comforting treat perfect for family gatherings or casual get-togethers. Serve it with fresh fruit and whipped topping for a delightful finish to any meal.
Ingredients
Instructions
- Mix all ingredients well.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Bake at 350°F for 30 minutes until golden brown.
- Serve with fresh fruit and whipped topping.
Tips & Substitutions
For a lighter cake, consider using a combination of half margarine and half unsweetened applesauce. If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened yogurt or 1/4 cup of silken tofu. Ensure to sift the flour and baking powder together for a fluffier texture. This shortcake is delightful when served warm, just like the Apple Pound Cake With Sauce.
Serving Suggestions
This shortcake pairs beautifully with fresh berries, whipped cream, or even a scoop of vanilla ice cream. You can also serve it alongside a light salad for a balanced meal. For a twist, try it with a drizzle of chocolate sauce or a dusting of powdered sugar. It complements well with recipes like Blueberry Glace Pie.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice the cake and warm in the microwave for 10-15 seconds, or place in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Shortcake contains roughly 322 calories, with 5g protein, 62g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (16% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 918mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, all-purpose flour is a great substitute for regular flour in this recipe. It will yield a similar texture and taste. Just ensure to measure accurately for the best results. If you want to make it gluten-free, you can use a gluten-free flour blend in the same quantity.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with unsalted butter or a plant-based butter alternative. Coconut oil can also work well, but it may impart a slight coconut flavor. Just ensure that whatever substitute you choose is softened for easy mixing.
How can I make this recipe dairy-free?
To make this shortcake dairy-free, use a non-dairy milk such as almond, soy, or oat milk instead of regular milk. Additionally, substitute the margarine with a dairy-free spread or coconut oil. This will allow you to enjoy the cake without any dairy ingredients while maintaining its delicious flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).