Old fashioned strawberry shortcake | Recipes

Old fashioned strawberry shortcake

(1) Ratings:
Prep Time:
Baking Time:
Makes:6 shortcakes
Freezing:not recommended



2 cups 500 mL Robin Hood® Original All Purpose Flour
3 tbsp 45 mL sugar
1 tbsp 15 mL baking powder
½ tsp 2 mL salt
½ cup 125 mL Crisco® All-Vegetable Shortening
1 egg
½ cup 125 mL milk
1 ½ tsp 7 mL Club House® Pure Vanilla Extract

Strawberry mixture

2 cups 500 mL fresh strawberries, sliced
2 tbsp 30 mL sugar
1 tbsp 15 mL packed brown sugar


whipped cream (optional)


  1. Combine strawberries, 2 tablespoons (30 mL) sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate for 1- 4 hours before serving.
  2. Preheat oven to 425ºF (220ºC). Lightly grease or line baking sheet with parchment paper.
  3. Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.
  4. Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in centre of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
  5. Bake for 10-12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  6. Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops.

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