Three Cup Shortcake
A moist, fluffy shortcake baked in an iron skillet, topped with fresh fruit and Cool Whip, perfect for a sweet, fruit-filled dessert suitable for all occasions.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine self-rising flour, sugar, beaten eggs, and oil.
- Add enough milk to make a total of 1 cup when combined with eggs and oil.
- Mix until smooth.
- Pour the batter into an iron skillet.
- Bake for 20 to 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly, then split it horizontally.
- Fill with your choice of fresh fruit such as strawberries or peaches.
- Top with Cool Whip and slice like a pie to serve.
Tips & Substitutions
For a lighter texture, you can sift the self-rising flour before mixing. If you don't have self-rising flour, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. Experiment with different oils, like coconut or avocado, for a unique flavor. Consider adding vanilla extract or almond extract for extra depth, similar to what you might find in Mama'S White Mountain Cake.
Serving Suggestions
Serve this delightful shortcake with a side of whipped cream or vanilla ice cream for an indulgent treat. It pairs beautifully with fresh fruit, such as strawberries or peaches, which can also be mixed in. For a festive touch, consider adding a drizzle of chocolate sauce or pairing it with Fruited Ice Cream Dessert for a delicious dessert spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or until just heated through. Be careful not to overheat as it can dry out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Three Cup Shortcake contains roughly 438 calories, with 4g protein, 35g carbohydrates, and 32g fat. It is a good source of iron (12% 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 make this shortcake ahead of time?
Yes, you can bake the shortcake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Just remember to fill and top the cake just before serving to maintain freshness and texture.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute; mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for about 5 minutes until it thickens. Alternatively, you can use unsweetened applesauce, using 1/4 cup for each egg, which will add moisture to the cake.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it does not include meat or fish. However, ensure that the eggs used are from a reputable source. If you're looking for a vegan version, consider using egg substitutes and plant-based oil to maintain the integrity of the dish.
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).