Shortcake

Mary Scheffert's Note:

I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 12

Yield: 1.0 cake

• 2 cups flour
• 1 cup sugar
• 1/2 cup butter
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
2. In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
3. To the remaining butter mixture, add the rest of the ingredients & mix well.
4. Pour into prepared dish & sprinkle topping over.
5. Bake 30-40 minutes or until toothpick inserted in center comes out clean.
6. Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
7. Note #2: Double the ingredients to make a larger (9x13) cake.

Reviews

[Chef #1238566]

Great texture, but really salty. I would probably halve the salt. Other than that it was quite nice, though.

[Chef #1240593]

Tonight, I had a craving for strawberry shortcake so I decided to try this recipe. This was an excellent and very easy recipe! I had everything on hand and was surprised that egg was not one of the ingredients listed. I will be making this shortcake again, however, I will use less salt. I thought it was a little too salty for me. I'm not a salt fan...Overall, great recipe. Thanks.

[J. Hinds]

I never thought a shortcake could be so good. I've made this at least a dozen times this summer. I've served it with strawberries and peaches. Give it a try.