Prep 10 mins
Cook 25 mins
Yet another shortcake recipe- but this is my Mom's and Grandma's and therefore the only one that will ever really taste right with strawberries, as far as I'm concerned. Have to say it's not really a 'short'-cake by the definition, it's just CAKE-like; also sweeter than the average biscuit-tasting variety. Try it for something different. Prep. time is approximate.
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter
- Mix together flour, baking powder, and salt.
- In a separate bowl combine eggs, sugar, milk, and vanilla; mix well.
- Combine egg mixture with dry ingredients.
- Melt butter and add to batter, beating well.
- Pour into 2 greased 8-inch baking pans.
- Bake at 375 for 25-30 minutes.
- Serve warm or cold with strawberries and a little milk!
Excellent!! I am not related to the sisters this recipe belongs to, but this is exactly like what I grew up with too...and the only shortcake I like! I lost my recipe and was happy to find this one posted here. We also smothered the shortcake and strawberries with milk. Yum!
This is the ONLY strawberry shortcake recipe that tastes right to me! I grew up on it like my sister who posted this :) I almost panicked when I realized I had gotten rid of my cookbook that had this recipe in it and then I remembered it was on here! Delicious with lots of strawberries and milk! I love how it soaks up the milk.
This shortcake was above average, but I wouldn't say it's the ONLY one that goes well with strawberries. It is just a really plain, barely sweet cake. The good thing is that it holds up very well with strawberries and "juice" and doesn't get mushy very quickly. I'd make it again but add a little more sugar and sprinkle sugar on top before it's done cooking.