Strawberry Shortcake
This recipe is adapted from the public domain cookbook Boston Cooking-School Cook Book.
Ingredients
- 2 cups (275 g / 9.7 oz) all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons sugar
- ¾ cup (185 ml / 6.3 oz) milk
- ¼ cup (½ stick/60 g) butter
- 200 g strawberries
- 1 tablespoon sugar
- 1 cup (225 g) buttercream
- 1 cup (250 ml) whipping cream, whipped with a little sugar
Ingredients for 8 servings (1.2 kg) · the original recipe
Method
- 1
Preheat the oven to 200 C. Grease and line a baking sheet.
Oven - 2
Mix dry ingredients in a mixing bowl.
- 3
Rub the butter into the flour mixture with your fingers until the mixture resembles breadcrumbs.
- 4
Add milk gradually to the mixture, mixing to make a soft dough.
- 5
Turn dough onto a floured board, and divide in two parts.
- 6
Pat each part to flatten slightly, then roll out into a circle and place on the baking sheet.
Oven - 7
Bake for 12 minutes. Take the cakes out of the oven and leave them to cool completely.
Oven - 8
Split each cake in half horizontally, and spread each layer with buttercream.
- 9
Sweeten strawberries to taste with sugar, then heat in a pan until warmed.
- 10
Remove strawberries from the heat, and crush them slightly.
- 11
Layer the berries between the cakes, and spread some on the top layer.
- 12
Cover the top with whipped cream.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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