"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 photo by Billy Green
photo by Billy Green
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1 cake




  • 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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  1. lindabrumt
    If I double it how long should I bake it?
  2. betsy.brockmann
    Is there an American version that does not use the metric system?
  3. Evi CD
    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!


  1. nung3191
    Great texture, but really salty. I would probably halve the salt. Other than that it was quite nice, though.
  2. Sarah R.
    This recipe made great muffins! I would half the salt though, it almost ruined it! I topped the muffins with chocolate gravy!
  3. Maven in the Making
    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.
  4. wyojess
    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.
  5. lashea310
    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.


  1. Nonei
    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!
  2. 4gone
    Advice about salt is right. Cut in half. Also substitute half & half for milk. My wife raved about it.
  3. Chef Bullock
    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!


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!
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