Strawberry Shortcake Old Fashioned Style!

READY IN: 25mins




  • Wash and hull the strawberries; drain.
  • Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
  • Prepare the shortcake.
  • Set oven to 375°F.
  • Grease 2 large baking sheets.
  • In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
  • With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
  • Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
  • On a lightly floured surface, gather up 1/2 cup dough per biscuit.
  • Pat dough into 8 (4-inch) rounds.
  • Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
  • In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
  • To serve, split the baked shortcakes into halves.
  • Ladle strawberries in the middle and on top of the shortcake.
  • Top with whipped cream.
  • Delicious!