Old Fashioned Strawberry Shortcake
Old Fashioned Strawberry Shortcake is a delightful dessert that combines layers of light, fluffy cake with sweet strawberries and a rich icing. The buttery flavor of the cake pairs beautifully with the fresh fruit, making it perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Mix sugar and flour.
- Add shortening and blend until smooth. Beat about 3 minutes.
- Add eggs; beat 1 minute.
- Add flavoring last.
- Beat about 3 minutes with electric mixer.
- Line pan with wax paper and grease well.
- Bake at 400° for about 15 minutes.
- Makes 3 layers.
- Stack with seven minute icing.
- Place strawberries on top of cake and let run down sides of cake.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you don't have self-rising flour, you can make your own by adding 1 1/2 tsp. baking powder and 1/2 tsp. salt to each cup of all-purpose flour. Ensure all ingredients are at room temperature for better mixing and fluffiness.
Serving Suggestions
Serve this delightful strawberry shortcake with whipped cream on the side for added richness. It pairs beautifully with a light fruit salad or Vanilla Ice Cream. For a festive touch, consider adding a drizzle of chocolate sauce or serving alongside a slice of Pumpkin Dream Pie.
Storage & Reheating
Store leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the layers without icing for up to 2 months. To reheat, let it thaw in the fridge overnight and warm gently in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Strawberry Shortcake contains roughly 621 calories, with 10g protein, 76g carbohydrates, and 31g fat. It is an excellent source of iron (24% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
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 fresh strawberries instead of frozen for the topping?
Absolutely! Fresh strawberries will provide a wonderful, juicy topping for your cake. Just make sure to wash and slice them before placing them on top of the layers, allowing the juices to run down the sides for a beautiful presentation.
How do I know when the cake layers are done baking?
The cake layers are done when they are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time, as ovens can vary. If they start to brown too quickly, cover loosely with foil.
Can I make this recipe ahead of time?
Yes, you can make the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to a week or freeze for up to two months. Assemble with icing and strawberries just before serving for the best texture.
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).