Strawberry Shortcake

This is my all-time favorite strawberry shortcake recipe. It is a little unusual, in that the shortcake has a crumbly topping.

Homemade Strawberry Shortcake from Cosmopolitan CornbreadTo begin, a couple hours before you plan on having the dessert, prepare your strawberries.

Wash them up, then remove the tops.


Slice them up, and place them in a bowl.


When you have them all sliced, pour over about 1/3 – 1/2 cup of sugar. I usually use about 1/3 c for a pint of strawberries. Give them a stir to coat them.


Now put them in the fridge, and let them sit. Over the next couple hours, they will develop their own sauce. Stir once in a while.

For the shortcake:

Preheat your oven to 325 degrees. Butter a 9×9 cake pan. Set it aside.

In a bowl, combine 2 cups of all-purpose flour, and 1 cup sugar.


Cut in 1/2 cup (1 stick) cold butter with a pastry blender until it is crumbly.


Scoop out about 1/2 cup of the mixture and set aside.


Now, to the bowl, add 2 teaspoons baking powder.


Measure out 3/4 cup of milk, and stir in a teaspoon of vanilla.


Pour the milk mixture into the bowl, and stir to combine.


Spread the mixture into a buttered 9×9 (or comparable size) baking pan.


And sprinkle the reserved mixture over the top.


Bake for 30-45 minutes, or until a knife inserted in the center comes out clean. Allow it to cool.

To serve, cut out a square of the cake, add some whipped cream or ice cream, and top with the lovely strawberries.


Homemade Strawberry Shortcake from Cosmopolitan Cornbread

Strawberry Shortcake
  • 1 pint strawberries
  • 2 c all-purpose flour
  • 1 c + ⅓ c sugar (divided)
  • ½ c cold butter
  • 2 tsp baking powder
  • ¾ c milk
  • 1 tsp vanilla
  • Ice cream or whipped cream for topping
  1. Clean and slice strawberries, placing them in a bowl. Sprinkle ⅓ c sugar over the strawberries and stir to coat. Allow these to chill at least 2 hours, stirring once in a while.
  2. Preheat your oven to 325 degrees. Butter a 9×9 baking dish and set it aside.
  3. In a bowl, combine remaining sugar and flour. Cut in butter. with a pastry blender until it is a crumbly mixture. Set aside ½ cup of this. Stir in the baking powder.
  4. Combine milk and vanilla together, and then mix it unto the dry ingredients.
  5. Spread the batter into the buttered baking dish. Sprinkle the reserved topping over the batter. Bake 30-45 minutes or until a knife inserted in the center comes out clean. Cool.
  6. Serve with ice cream or whipped cream, and top with the strawberries.
  7. Enjoy!

Check out what the rest of the #SundaySupper contributors have shared for your dinner with your sweetheart this week.

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  1. says

    Baking the shortbread in a pan and cutting them to size is such a great idea! I usually just make drop shortbread biscuits, but I like this idea better! Strawberry shortcake has always been a special dessert in my family, so this reminds me off all the times that my mom would make it for us growing up. Happy Valentine's Day!

  2. says

    We adore strawberry shortcake, and I'm so happy you've shared a new recipe for me to try! Love that you don't have to cut out individual biscuits. Nice!


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