by Texas Homesteader ~
Recently we received some really beautiful garden-fresh strawberries. Oh the beauty of them! I decided I’d use them to make one of my favorite desserts – strawberry shortcake!
But in the past I always bought the little round shortcakes wrapped in plastic when I’d made strawberry shortcake. This time I wanted to make it all from scratch.
So I sat out to find a recipe I liked. I found one on the AllRecipes site that looked pretty straightforward so I decided to give it a try. I mean, these beautiful strawberries deserve the best #amiright??
The shortcake recipe called for simple ingredients such as flour, sugar, baking soda, salt, vanilla, nutmeg, butter, egg & milk. Heck I had all of that waiting in my kitchen!
So let’s bake up a shortcake, shall we?
I used cake flour because that’s what I had. But I’m sure you can use all-purpose flour as well.
First I preheated the oven to 450 degrees (425 degrees for dark colored or glass pans) Then I greased a 9-inch round baking pan and sat it aside.
Making My Shortcake Batter
I sifted 2 cups of flour, 1 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon nutmeg into a large bowl.
Then I cut in 1/2 cup (1 stick) softened butter until the mixture resembled coarse crumbs. So far, easy peasy!
In a separate bowl I beat an egg, 1/2 teaspoon of vanilla extract and 1/3 cup of milk. Then I stirred it all into the flour mixture just until blended. The batter was really thick!
I spooned the batter into my prepared baking pan. Then I started smoothing it out with spatula. But in the end I just used my clean hands to press the batter into the pan.
Yep, that’s how we roll in our household!
Baking My Shortcake
Finally I baked my cake in the preheated oven for about 20 minutes. It was golden in color and a toothpick inserted into the center of the cake came out clean.
When it was finished baking I brought it out & placed the pan on the counter. I covered the pan with a clean tea towel so it would lightly steam and further soften the cake. (It’s the same procedure I use with my Homemade Sandwich Bread to ensure a softer crust.)
I cooled the cake in the covered pan for 10 minutes, then turned it onto a wire baking rack to cool completely.
It was a delicious part of our strawberry shortcake dessert. Heck I even topped it with homemade whipped cream that was sweetened with honey instead of powdered sugar. What a delightful, homemade treat…
Sure, I’ll share the recipe, y’all!
Quick, Homemade Shortcake recipe
I was in the mood for strawberry shortcake using fresh garden strawberries, but I didn't want to buy the shortcake. Luckily it was super easy to whip it up in no time. #TexasHomesteader
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, softened
- 1 egg
- 1/3 cup milk
Preheat oven to 450 degrees (425 degrees for dark pan)
Grease a 9-inch baking pan
Sift 2 cups flour, 1 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon nutmeg in a large bowl.
Cut in 1/2 cup (1 stick) softened butter until mixture resembles coarse crumbs.
In a separate bowl, beat egg, vanilla and milk. Stir egg mixture into flour mixture just until blended. Spoon into prepared baking pan and smooth batter with spatula or clean hands. (note - batter will be thick)
Bake in preheated oven until the cake is golden and the center of cake comes clean with a toothpick (about 20 minutes for me.)
Cool in the pan for 10 minutes, then remove from pan & place on a wire baking rack to cool completely
Other Easy Desserts
- Depression-Era CRAZY CAKE – No Butter, Eggs or Milk
- Quick Homemade Whipped Cream
- Easy Instant Pot Cheesecake
- Apple Crumble QUICK With Pie Filling
- Fast Dessert: Spiced Rum Fried Apples
- Pumpkin Bread (with Cake-Mix Shortcut)
- Healthier Banana Bread Recipe
- Rich, Chocolaty Homemade Brownies
- Healthier Sweet Potato Chocolate Brownies
- Chocolate Pudding In A FLASH
- Banana Pudding – A Hug From The South
- Cherry-Pie Tortilla Rolls
- Cantaloupe Bread w/Pecan Praline Glaze
- Easy Blueberry Muffins
- Easy Homemade Shortcake
- Strawberry Shortcake Dessert
- Fresh Pear Cake
- Easy Homemade Peach Ice Cream
- Healthier ‘Ice Cream’ Using Bananas & Fruit
- Easy Cookies-n-Cream Ice Cream Cake
- Homemade Honey Graham Crackers
- Cake-Mix Cookies – Only 3 Ingredients!
- 3-Ingredient Peanut Butter Cookies
- Double Chocolate Banana Chunk Cookies
- Sugar-Free Chocolate No-Bake Cookies
- Triple Chocolate Truffles
- Rich & Creamy Hot Cocoa
- Chocolate-Covered Rice Krispie Treats
- No-Cook Chocolate Frosting
- Stir-n-Pour Drizzle Chocolate
- Easy Honey Glaze
- Homemade Whipped Cream (Sweetened With Honey)
- Cherry Pie Filling From Frozen Cherries
- Peach Pie Filling From Canned Peaches
See All Recipe Posts
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I hope you and rancher man are not too effected by hurricane Harvey. Prayers your way. And thanks for another recipe to try.
We’re up in NE Texas Sondra, so we’re safe & sound from Hurricane woes. We didn’t even get any rain out of it. Prayers for our fellow Texans down south… ~TxH~
This looks yummy! Much more appealing than store-bought if you ask me. I’ll bet it took less time to make this than it would have taken you to driven to the store to purchase pre-made shortcakes too. That’s a win in my books!
You’re SO right, Miss B – delicious & less time to drive to the store & purchase than to make it yourself. I’m in agreement for sure – win! ~TxH~
That sounds delicious! Did you know you can save the seeds from one of your strawberries to plant some in your own yard? Free fruit!
OOHHH – I didn’t think about that Laurinda. Im *so* gonna do that! ~TxH~