A few weeks ago, I was craving a recipe that would be similar to shortcake at the store. So, I decided to take a look in one of my old cookbooks, which led me to this Berry Shortcake recipe.
The original recipe was from 1924 by a lady named, Mrs. Weber of Dexter, Missouri. Her recipe was later published in a church cookbook and later by her son. Catch all that? It’s just a VERY old recipe that was passed down.
The thing about this shortcake is it is not super sweet like you would expect if you based it off a store bought shortcake. I have a feeling this is more traditional to the old time shortcake and then over time it was commercialized to the products we can purchase at the store. That’s just my opinion though, I’m in no way a shortcake expert so don’t quote me on that.
Once you make this shortcake you sweeten it with the whipped cream and berries, it’s wonderfully delicious.
I just dream of eating it on the back porch watching the kids play…nicely, together. Oh wouldn’t that be wonderful?
Now, time for this sweet treat!
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- 2 Cups All Purpose Flour or Gluten Free All Purpose Flour
- 2 Tsp Baking Powder
- 2 Egg Yolks Discard Whites
- 1/2 Cup Milk
- 1/2 Cup Butter Softened
- 1/2 Tsp Salt
- 2 Tbsp Sugar
- Whipped Cream
- Strawberries Sliced
- Preheat the oven to 350*.
- Combine the flour, baking powder, egg yolks, and milk in a large mixing bowl.
- Add in the butter, salt, and sugar. Continue mixing.
- Spray a 9 inch round pan or square pan with non-stick cooking spray, then evenly spread the cake batter into the pan. It will be more of a dough consistency.
- Bake for 30-40 minutes on 350* or until slightly browned.
- Serve topped with whipped cream and berries.
did you make this recipe?
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