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True Southern Strawberry Shortcake

short cakeIngredients:

  • 2 cups all purpose flour
  • 3 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup sugar
  • 10 Tbsp. butter
  • 2/3 cup milk


  1. Preheat oven to 400 degrees.  Grease an 8 inch cake pan or stone
  2. Sift together flour, baking powder, salt, sugar.
  3. Add the butter and process the mixture into a coarse meal.
  4. Add some of the milk and continue to process until the mixture just comes together.
  5. Turn the dough onto a floured surface and gently knead to a smooth ball.
  6. Gently pat the dough into the prepared pan and bake for 15 minutes until the shortcake is slightly puffed and golden.
  7. Allow to cool slightly, but serve warm with a mound of fresh strawberries on top.

Serve with real cream on top. Simply whip up heavy whipping cream with a bit of sugar.  Once the cream thickens (about 4 minutes) then pile on top of the strawberries! 

Note… Once you’ve had this, you’ll never go back to those sponge cakes with store-bought whipped cream!

Copyright © 2008-2015 Alyson Shedd

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