This traditional shortcake is topped with fresh strawberries and whipped cream, making it a delicious homestyle treat you’ll love.

It’s easier than you think to make old-fashioned strawberry shortcake—and it’s WAY better than store-bought!

close-up view of homemade strawberry shortcake, with two layers of biscuit-like shortcake filled with whipped cream and juicy strawberries.

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When I was a kid, my mom would occasionally pull out an old cookbook that was tattered and torn and filled with handwritten notes and detailed meal plans alongside the printed recipes.

The cookbook had originally belonged to my mom’s grandmother, and it was a treasure trove of old-fashioned recipes that were sure to please.

Now that my mom is no longer with us, the book has been passed on to me, and I love making recipes from it as a way to honor the long line of cooks and bakers before me.

One of my favorite recipes from the book is a classic old-fashioned shortcake recipe.

Every time I make it, I’m transported back to my childhood and reminded of simpler times–sometimes it’s enough to bring tears to my eyes.

Isn’t that how all good food should be?

Homemade Shortcake

Many people think shortcake refers to the yellow sponge cake cups you can buy in grocery stores, but they are sadly mistaken.

Traditional shortcake is more biscuit-like in texture, but with a hint more sweetness.

It’s tender and soft, perfect for soaking up juices from fresh berries.

And although it’s a little sweet on its own, the shortcake really lets the flavor and sweetness of the strawberries shine.

You can add a dollop of whipped cream on top, and even a little drizzle of milk or cream if you’d like.

More Delicious Recipes Using Strawberries:

a white bowl contains homemade shortcake topped with strawberries, whipped cream, and a drizzle of milk.

How to Make Old-Fashioned Shortcake

It’s easy to make this time-honored treat that’s perfect for spring and summer.

Ingredients You’ll Need:

All-purpose flour
Baking powder
Sugar
Salt
Vegetable shortening
Milk
Heavy cream
Strawberries
Whipped cream

strawberry shortcake, made from scratch, served on a white plate with a fork in the background.

How to Make It:

(Full printable recipe card is available below)

Combine dry ingredients. In a medium mixing bowl, whisk together flour, baking powder, sugar,…

two photos; one shows flour, baking powder, sugar, and salt in a mixing bowl; the other shows the ingredients whisked together.

Cut in shortening. Using a pastry blender or two knives, cut the shortening into the flour mixture until the coarse crumbs are about the size of green peas or smaller.

two photos; one shows vegetable shortening added to the dry ingredients; the other shows a pastry blender in the bowl as the shortening has been mixed in.

Add liquid ingredients. Add the milk and cream, then stir just until incorporated. Don’t overmix!

two photos; one shows milk and cream added to the dry ingredients; the other shows the dough formed into a ball.

Bake. Press the dough gently into a prepared pan. Bake at _ for __, until the top is lightly golden-brown.

Let cool slightly before serving. I like it best when it’s warm, but you can certainly serve it at room temperature as well.

two photos; one shows dough pressed into a prepared glass pan; the other shows the shortcake after baking.

Macerate the berries. Combine sliced strawberries and sugar in a small mixing bowl.

Stir to combine, then let them sit for 15-30 minutes to allow the juices to release, creating a syrupy liquid.

two photos; one shows strawberries and sugar in a white mixing bowl; the other shows the berries after some of their juices have been released.

Serve. Slice a square and top with berries and whipped cream.

overhead view of strawberry shortcake made from scratch, served on a white plate, with berries and additional shortcake in the background.

Notes and Adaptations:

The key to working with the dough is not to overwork it. Once you add the liquids, mix it just until it’s combined, then gently press it together with your hands if needed.
Macerating the berries with sugar allows their juices to run. You can skip this step if you want to simply use sliced berries.
Feel free to make your own whipped cream or use store-bought.

Recommended Equipment:

Yield: 9-12 Servings

Old-Fashioned Strawberry Shortcake

Name: Old-Fashioned Strawberry Shortcake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 Tablespoon baking powder; 2 Tablespoons sugar; 1/2 teaspoon salt; 5 Tablespoons vegetable shortening; 2/3 cup milk; 2 Tablespoons heavy whipping cream; 1 pound fresh strawberries, sliced; 1/4 cup sugar; Whipped cream for garnish

Tender homemade shortcake pairs perfectly with juicy strawberries and sweet whipped cream, making a quintessential spring and summer dessert.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the Shortcake:

2 cups all-purpose flour
1 Tablespoon baking powder
2 Tablespoons sugar
1/2 teaspoon salt
5 Tablespoons vegetable shortening
2/3 cup milk
2 Tablespoons heavy whipping cream

For the Topping:

1 pound fresh strawberries, sliced
1/4 cup sugar
Whipped cream for garnish

Instructions

Preheat oven to 450F and grease an 8x8" baking dish.
Add sliced strawberries to a small mixing bowl, along with the sugar. Stir to combine. Let sit for at least 15-30 minutes (while you prepare/bake the shortcake), stirring occasionally, to allow the juices to release.
In a medium mixing bowl, add flour, baking powder, sugar, and salt. Whisk to combine.
Add shortening to the flour mixture. Use two forks or a pastry blender to cut the shortening into the dry ingredients, until pieces are about the size of small peas.
Add milk and heavy whipping cream to the dry ingredients, stirring just until combined. Don't overmix or your shortcakes will be tough.
Press dough into prepared pan. Bake for 12-15 minutes, until tops are light golden-brown.
Slice a square of shortcake, then top with some strawberries and their juices. Garnish with whipped cream.

Notes

The key to working with the dough is not to overwork it. Once you add the liquids, mix it just until it’s combined, then gently press it together with your hands if needed.

Macerating the berries with sugar allows their juices to run. You can skip this step if you want to simply use sliced berries.

Feel free to make your own whipped cream or use store-bought.

This shortcake can be served warm or cold, though I prefer it warm.

Leftover shortcake can be covered with a lid or plastic wrap and stored at room temperature. Leftover strawberries and whipped cream should be refrigerated.