The strawberry fairy left these in our refrigerator this morning while I was out buying plants. Actually, it was my dad who brought them from their strawberry patch. The berries haven’t been very prolific this year, so I was glad to get them.
Usually my folks have oodles of berries for all of us to make jam, freeze for the winter, and eat until they are coming out of our ears. Not this year.
Because of this, I threw the diet to the wind and pulled out our all-time family favorite shortcake recipe.
My sisters and I grew up eating this yummy shortcake, which came from my grandma’s recipe box. Our boys love it, too.
Why anyone would want to eat those dry biscuit-y cakes when they could have this deliciousness instead, I will never know.
Not only did the berries come from my parents’ farm, so did this fresh-from-the-hen eggs. Aren’t we lucky?
There is nothing special about the directions for this, but I do think good vanilla enhances the flavor. I like the fancy brands that I sometimes find at TJ Maxx.
I usually double the amount the recipe calls for. Do I have a problem?
This cake is the dangerous kind-the kind where you take a nibble, which leads to a row, which leads to ……you get the picture. It only makes an 8X10 size-good thing. Edited to add: What was I thinking? Do they even make an 8X10 pan? If you double this recipe, bake it in a regular sized pan. (For some reason, I prefer glass for this recipe.) If you make it as is, use a 9X9, or I used the 1 1/2 qt. rectangular one with a chip on the bottom of the handle. See it there in the picture?
Don’t over bake!
I like mine heavy on the strawberry juice.
Whenever I eat this cake, I get a flood of good, cozy feelings. I think it is even more special because I only make it during berry season.
I bet you have foods in your family that do the same thing for you.
Share. Pleeeeaaaase!
Hugs,
Susan
Congratulations, Susan!
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This looks delicious, Susan. I have to keep this recipe for when strawberries are in season here!
XO,
Jane
I am going to try this, and I am NOT just saying that! You might be on to something about eating biscuits instead of shortcake. I've been doing strawberry with biscuits for a while; I NEED to try it with this cake! Thank you!
Looks delicious.
Susan- I am going to try this too. We have always made biscuits but I am willing to try this. Do you grease the pan? And did you say to use an 8X10? Is that for the doubled recipe? Thanks…hope you can email me the answers. xo Diana
Your cake looks nice and moist 🙂
Mama always called our shortcake a "one egg cake" which is funny since it has other ingredients. I see yours uses one egg also!
Happy Mother's day!!
I am so happy to have found this recipe. I had searched for a while before I found this one. Thanks so much for posting. I grew up on a recipe that looks a lot like this one that my grandma made for years. In the past few years she has lost a lot of her memory and cognitive ability. She no longer remembers how to make the shortcake that I remember and love from my childhood. When I was searching for a shortcake recipe, I was shocked to find that all the recipes were buscuit recipes. That just sounds nasty!! I feel very priviledged to have grown up on the REAL thing. People just don't know what they are missing!!! Again, thanks for posting the shortcake recipe that I know and love!!!! If you're reading this, and you want to try a shortcake recipe, you've got to try this one. I have not made it yet, but I looked at the ingredients and I seen the picture. I know that it will be awesome!! I don't understand the buscuit idea. It just doesn't sound right!
I have tried a lot of shortcake recipes. All others fall short of this. Your grandma knew what she was doing. Thank you for sharing it with us.
Leslie! I am so glad you enjoyed it, too! Thanks!!!