Recipe By Kaylene
Published Jun 19th
Prep 10m Cook 25m Additional 25m Ready In 1h
Servings 1 9-inch square cake Calories 277.1

This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too.

Recipe Ingredients

  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup milk

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
  2. 2 Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

  • Calories 277.1
  • Carbohydrate 45.1 g
  • Cholesterol 22.8 mg
  • Fat 9 g
  • Fiber 0.8 g
  • Protein 4.5 g
  • Saturated Fat 2.5 g
  • Sodium 219.5 mg
  • Sugar 23.6 g

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  1. I admit I had reservations about this cake but wanted to try it because I wanted to make strawberry shortcake and wanted to try something other than my usual and this cake notes that it is for shortcake recipes. I still wasn't convinced when I made the batter, still wasn't convinced when the cake was - Read more ...
  2. The submitter describes her grandmother's cake quite accurately, and Hubs and I were both pleased she decided to share the recipe with us as we enjoyed it a great deal. It's tender, sweet and moist, perfect as shortcake, but I could easily see this as cupcakes too. Even a 9x9" cake tends to be too - Read more ...
  3. Wow this cake was fantastic! A perfect intersection of biscuit and cake for strawberry shortcake. It combines the sweet, delicateness of cake with the heartier texture and outer crust of biscuits. The crust on this cake was actually the best part -- an almost caramelized, lightly crunchy exterior. Awesome! I did use butter instead of - Read more ...
  4. Maybe my expectations were all wrong in terms of what a shortcake really is but i didn't care for the taste of this cake at all
  5. I have been making a recipe that is very similar only thing different is that some of the measurements of the ingredients are slightly less. I have been making this cake for 25 years. Would not make anything else for our shortcake the recipe can be doubled with no problems just use a 11 x - Read more ...
  6. Oh my gosh this is so yummy! The only change was I made it with butter instead of shorting. I served it with fresh strawberries and pineapple topped with homemade whipped cream with a bit of cream cheese in it. This is a dessert I will make again and again!
  7. Fantastic recipe! I made it exactly as directed. I sprayed a 9x9 baking dish sprayed it with non-stick spray put down parchment paper sprayed again and it came out of the pan beautifully after cooling 10 min. The only reason I didn't give it 5 stars was because I also had to keep it in - Read more ...
  8. This cake is unfortunately too good. I ate entirely more than my share! At first I thought the taste of baking powder was too strong but later decided that was part of why I liked it so much. I did have to keep resetting the timer to get it done in the middle. So my - Read more ...
  9. made this exactly as stated in recipe and it came out perfect. Great texture and taste.
  10. This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do not overmix when adding flour and milk. These are just a few tips on this little gem of - Read more ...