Last updated on October 25th, 2024
This Old-Fashioned Strawberry Shortcake is a cross between a scone and cake, topped with fresh strawberries and a dollop of homemade whip cream. My vintage inspiration is from a retro 1950 Betty Crocker recipe updated into this 1970’s version that my nan and mom made after picking fresh berries.
After doing some research, I found that the only difference from the 1950’s recipe was revised in the 1970’s edition to increase the milk.
I then took the 1970’s version and baked it modern:
- Added more sugar to the shortcake, taking it from 2 T. to 1/3 c.
- Reduced the sugar added to the berries from 1 c. to just 1/3 c. since they were fresh picked and naturally sweet!
- Added a bit of baking soda in addition to the baking powder to ensure it rise more like cake
- The 1950’s recipe called for 2/3-3/4 c. milk, the 1970’s edition calls for 1 c. milk. I used 1 c. of buttermilk to add some tanginess.
How to make Old-Fashioned Strawberry Shortcake:
INGREDIENTS
buttermilk:
For a light tender crumb, use buttermilk or heavy cream. If you don’t have buttermilk on hand, make it yourself by adding 1 T. of white vinegar into a liquid measuring cup and then fill it with milk or cream to the 1 c. line (whole milk is best).
How to make homemade whip cream:
Homemade whip cream is so much easier than you think and tastes delicious compared to the waxy texture of cool whip. Be sure to place your metal bowl and whisk attachment in the fridge before making. It is important to use superfine sugar to prevent clumps, but you could also use confectioners sugar. To prepare whip cream ahead of time, simply stabilize with 1 T. of cornstarch, ClearJel or unflavored gelatin.
BAKER’S TIPS
work quickly:
When working with biscuit or scone dough you need to work quickly and do not over handle the dough. To help keep things cold, dice the butter into small cubes and put into the refrigerator or freezer.
baking pans:
Always use light-colored, aluminum baking sheets, cake or muffin pans. I either use my vintage aluminum bakeware or NordicWare aluminum or Fat Daddio’s cake pans. Aluminum is best for distributing and reflecting even heat during the baking process. Dark baking pans conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.
Old-Fashioned Strawberry Shortcake
Ingredients
DRY INGREDIENTS
- 2 c. unbleached flour
- ⅓ c. sugar
- 1 T. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
WET INGREDIENTS
- 6 T. butter cold & diced into cubes
- 1 c. buttermilk or cream
STRAWBERRY TOPPING
- 4 c. fresh strawberries 1 qt. sliced
- ⅓ c. sugar
- 1 T. lemon juice
- 1 T. lemon zest
FRESH WHIPPED CREAM
- 1 c. heavy cream
- ¼ c. sugar
- 1 tsp. vanilla
Instructions
PREP
- Grease 8″ x 11/2″ cake panMix together dry ingredients. Dice butter into small cubes and place back into fridge until use. In a small bowl mix together strawberries and sugar and let sit to macerate together. Zest and juice 1 lemon and set aside.
- Gather equipment: mixer with paddle attachment, liquid measuring cup, measuring cups & spoons, zester or microplane, pastry brush, citrus reamer, cookie sheet
BATTER
- Place dry ingredients into mixer. Add in cold butter until it becomes course crumbly texture.
- Add buttermilk and mix just until combined.
- Pat batter into a greased 8” round pan. Use pastry brush and put heavy cream over the batter. Sprinkle with course sanding sugar.
BAKE
- Bake at 425 degrees for 23-25 minutes until toothpick in center is clean. While still warm, slice cake into 8 triangles. Place one serving on a plate and top with fresh berries and homemade whip cream.
HOMEMADE WHIP CREAM
- Place heavy cream in chilled mixing bowl and add sugar. Add vanilla. Beat until medium-stiff peaks. Use fresh whip cream right away or if making ahead stabilize it by adding 1 T. cornstarch. Keep chilled until use.
Notes
TO MAKE GLUTEN-FREE Swap out flour for gluten-free flour. If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the scones ahead of time and place in refrigerator until needed. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil. In place of the buttermilk, use unsweetened oat, coconut or almond milk
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
