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Strawberry Shortcake


8 inch round cake or individual cakes


  • 2 cups - sifted Presto
  • 2 teaspoons - granulated sugar
  • 1/4 cup - margarine, softened
  • 2/3 cup - milk
  • 3 cups - sweetened fresh or frozen strawberries


  1. Mix Presto and sugar together. Cut in margarine until mixture is crumbly.
  2. Add milk, mixing to a soft dough.
  3. Divide dough in half on floured surface. Roll out each half to form an 8 inch circle.
  4. Place one circle in a greased and floured 8 inch round cake pan, brush with melted butter, and place second circle on top.
  5. Bake in 450° oven for 15 minutes. Remove from pan and cool.
  6. Split circles of shortcake and spread fruit between layers and on top. Serve with whipped cream.

NOTE: Individual shortcakes may be made using the same recipe. Pat the dough to 1/2 inch thickness and cut into rounds with a 2 1/2 - 3 inch biscuit cutter. Place on greased baking sheet and proceed as above.

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