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Strawberry Shortcake - Better Homes & Gardens


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Rate this recipe 4.6/5 (9 Votes)


  • 2 cups sifted all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 beaten egg
  • 2/3 cup half-and-half
  • 1 cup heavy cream, whipped with sugar
  • 1 pint to 1 quart fresh strawberries
  • sugar to taste



Step 1

Hull and slice strawberries, add sugar to taste and stir in gently. Set aside to mascerate.

Preheat oven to 450.

Sift together dry ingredients; cut in butter till mixture resembles coarse crumbs. Combine egg and half-and-half; add all at once, stirring just enough to moisten.

Spread dough in greased 8 x 1 1/2-inch round pan, building up edges slightly. Bake for 15 to 18 minutes. Remove from pan; cool on rack 5 minutes. Split in 2 layers; lift top off carefully. Butter bottom layer. Spoon berries and cream between layers and over top. Serve warm.

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