"The Original" Strawberry Shortcake Recipe

This strawberry shortcake recipe has been adapted from a strawberry dessert recipe known since the early 1900's.


* 2 cups flour
* 3/4 cup milk
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 6 tablespoons butter

* 1 quart fresh strawberries
* 1/3 cup sugar
* 1 1/2 cups whipping cream


Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.

Tip: Leave 8-12 strawberries whole for decorating.

Diet Tip: Use fresh dark red strawberries without adding sugar.

Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.


Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.

Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly.

Cut butter into small pieces and work in with fingertips.

Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute.

Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.

Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350 and bake about 5 more minutes.

Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top with the strawberries.

Serve with whipped cream for topping.

Serves 8.

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