Community Pick
Shortcake
"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."
photo by Billy Green
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 12
ingredients
directions
- Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
- In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
- To the remaining butter mixture, add the rest of the ingredients & mix well.
- Pour into prepared dish & sprinkle topping over.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean.
- Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
- Note #2: Double the ingredients to make a larger (9x13) cake.
Questions & Replies
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If I double it how long should I bake it? -
Is there an American version that does not use the metric system? -
Can't wait to try this recipe! Does the butter need to be softened or can it be cut straight out of the fridge? Thanks!
Reviews
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Great texture, but really salty. I would probably halve the salt. Other than that it was quite nice, though.
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This recipe made great muffins! I would half the salt though, it almost ruined it! I topped the muffins with chocolate gravy! -
Tender, sweet, delicious! Thanks.<br/><br/>***Addendum: I've made this so many times now, each time a great success. Our whole family just loves it. Thanks again. -
I halved the salt per others' suggestion. I think this would be better suited as a fruit pizza crust as it's a little too sweet for strawberry shortcake. Just my personal opinion, so I'm not faulting the recipe for that. Tastes like sugar cookies.
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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.
see 42 more reviews
Tweaks
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I used only 3/4 cup of sugar and substituted 1/4 cup sour cream for 1/4 cup of the butter and it turned out delicious!
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Advice about salt is right. Cut in half. Also substitute half & half for milk. My wife raved about it. -
PERFECTION! This is perhaps the best shortcake I've ever tasted or ever will taste. I only had Smart Balance Light instead of butter on hand and skim milk and was a little nervous. But it turned out beautifully. This will be a family favorite!
RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!
