Table of contents

• Ingredients
  • Filling
  • Crunch
• RHUBARB
• Related Recipes
• More Rhubarb Recipes

This Old Fashioned Rhubarb Crunch is a layered dessert made with tart, fresh-picked rhubarb, nestled between a buttery oat crisp topping. My vintage inspiration for this nostalgic dessert is straight from my grandmother’s handwritten recipe box. This easy rhubarb recipe is delicious when topped with a dollop of vanilla ice cream or homemade whipped cream and served at Spring brunch.

If you are a rhubarb fan, be sure to try my Rhubarb Sourdough Muffins or Strawberry Rhubarb Pie Recipes!

Ingredients

Filling

• Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Crunch

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
• Click here for more information about dietary substitutions

RHUBARB

Season: late May to early June

• To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Crunch

No ratings yet

Course: Dessert

Cuisine: American

Keyword: #crisp, rhubarb recipes, spring recipes

Servings: 12

Author: by Apryl Niksch

Print Recipe Pin Recipe

Equipment

• mixing bowl
• measuring cups and spoons
• 8" or 9" baking dish

Ingredients

CRISP

• 1 c. unbleached flour
• ¾ c. oats
• ½ c. brown sugar
• 1 ½ tsp. cinnamon
• ½ c. melted butter

FILLING

• 4 c. rhubarb diced
• 1 c. sugar
• 1 ½ T. instant ClearJel or cornstarch
• 1 c. water
• 2 tsp. vanilla

Instructions

PREP

• Dice the rhubarb in a separate bowl and set aside. Melt butter and set aside.
• Preheat the oven to 350°

BOTTOM LAYER

• In a mixing bowl put flour, oats, sugar and cinnamon. Pour melted butter over dry ingredients and mix together.
• Place 2/3 of the mixture into the bottom of the baking dish and press until smooth. (Save the remaining 1/3 for the top)

MIDDLE LAYER

• Spread chopped rhubarb all over the bottom layer.
• In a saucepan mix together the sugar, ClearJel, water, vanilla and cook until a thick and clear sauce. Pour over the rhubarb.

TOP LAYER

• Sprinkle the remaining 1/3 crumb mixture on top.

BAKE

• Top with the remainder 1/2 of the crumb mixture and bake at 350° for 1 hour.
• Serve warm with a scoop of ice cream or whip cream.

Related Recipes

• Strawberry Rhubarb Pie
• Pumpkin Pie Spice
• Blueberry Peach Crumble Muffins
• Homemade Apple Pie Spice
• Blueberry Lemon Scones

More Rhubarb Recipes

Strawberry Rhubarb Jam (low sugar)

Basics & Pantry Staples

How to Pick and Process Fresh Fruit

Resources & Guides

Old Fashioned Rhubarb Crunch

Bars & Desserts

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Rhubarb Crunch appeared first on Vintage Baked Modern.

Table of contents

• How to make Rhubarb Muffins with Sourdough Discard
• Mix-Ins
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
• Related Recipes
• More Muffin Recipes

These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the classic rhubarb crunch dessert, or a way to use fresh rhubarb during its short-lived season.

Another way to use your sourdough discard is with my sourdough blueberry muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Rhubarb Muffins with Sourdough Discard

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. *NOTE*If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Mix-Ins

• Rhubarb is hardy plant, classified as a fruit, that with edible stalks that have a sour taste and are harvested in the Spring.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

How to Make Rhubarb Muffins

Step #1

Chop Rhubarb

Step #2

Mix Dry Ingredients

Step #3

Make Crunch Topping

Step #4

Bake & Enjoy

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter: Make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

Print

Sourdough Rhubarb Muffins

Course Dessert

Cuisine American

Keyword blueberry muffins, rhubarb recipes, spring recipes

Prep Time 15 minutes minutes

Cook Time 19 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 2 Tbsp. cornstarch
• ½ c. brown sugar
• ½ c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• ¾ tsp. salt

WET INGREDIENTS

• ⅓ c. butter melted
• 2 Tbsp. oil
• ½ c. sourdough starter or discard
• ⅔ c. buttermilk
• 2 eggs
• 2 tsp. vanilla

MIX-IN

• 2 ½ c. rhubarb (about 6 hearty stalks) chopped small
• 2 T. sugar macerate rhubarb

CRUNCH TOPPING

• ⅓ c. flour
• ⅓ c. oats
• ⅓ c. brown sugar
• ⅓ c. butter room temp
• 1 tsp. cinnamon

Instructions

PREP

• Preheat the oven to 375°.
• In a separate bowl dice the rhubarb add 2 T. sugar and set aside.
• Melt butter and set aside.
• Make the topping. In a mixing bowl mix together the flour, oats, brown sugar, butter and cinnamon.
• In a large mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into mixer.
• Add in wet ingredients and mix together until just combined.
• Toss the rhubarb in a bit of flour and then stir into the batter.
• Let batter rest in bowl 15 minutes with towel over it.

BAKE

• Scoop batter into the muffin pan. Top the muffins with the crumb mixture.
• Reduce oven to 350° and bake muffins for 22-23 minutes.
• Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Related Recipes

• Strawberry Banana Muffins with Sourdough
• Old Fashioned Rhubarb Crunch
• Sourdough Blueberry Muffins
• Strawberry Rhubarb Pie
• Sourdough Zucchini Pineapple Muffins

More Muffin Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without

The post Sourdough Rhubarb Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Strawberry Shortcake
• Wet Ingredients
• Dry Ingredients
  • Make your own ingredients
• FAQ’s
• How to pick and preserve fresh-picked strawberries
• Related Recipes
• More Spring Recipes
• 1960’s Cookbooks

This delightful Old Fashioned Strawberry Shortcake, has a scone-like cake topped with sweet, fresh-picked strawberries and a dollop of homemade whipped cream. Inspired by my cherished 1969 Betty Crocker’s Cookbook recipe, this easy strawberry dessert is a family tradition we embraced each summer after berry picking. With strawberry season in full swing here in the Midwest, there’s no better time to savor this summertime treat.

My modern modifications included adding more sugar to the shortcake, adding some baking soda in addition to the baking powder to ensure it would rise more like cake, and using buttermilk instead of milk to add some tanginess.

Betty Crocker’s Cookbook (1969) is your ultimate guide to find easy-to-follow, simple recipes for everything from cooking family dinner, baking bread, or making desserts, this vintage cookbook has you covered.

I’ve included original recipe for lemon squares and strawberry shortcake. Be sure to check out my vintage inspired modern takes on these classic recipes.

Try another recipe inspired by the book old fashioned lemon squares

Ingredients for Strawberry Shortcake

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals.

Make your own ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

How to Make Old Fashioned Strawberry Shortcake

Step #1

Pick Fruit

Step #2

Prep Ingredients

Step #3

Bake Short Cake

Step #4

Make Homemade Whip Cream & Enjoy

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

How to pick and preserve fresh-picked strawberries

• It is best to strawberries early in the morning before the bugs are active and to avoid the sun and heat.
• Be sure to wear a hat for shade, and lots of bug spray!
• Make sure you clean out the back of your car to have plenty of room for the strawberry flats to fit in your trunk or back seat of your car.
• If you are going to use within 1 – 2 weeks, put berries in an air-tight container and refrigerate.
• To freeze the berries for long-term storage, remove stems and then put the berries out onto a single layer or slice into halves or quarters. Place on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place them into ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.

Print

Old-Fashioned Strawberry Shortcake

This Old-Fashioned Strawberry Shortcake is a cross between a scone and cake and topped with farm fresh picked strawberries and a dollop of homemade whip cream.

Course Dessert

Cuisine American

Keyword dessert, strawberry recipe, strawberry shortcake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuriing cup
• Microplane zester
• citrus squeezer
• 8 " round baking pan

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 1 T. cornstarch
• 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 T. vanilla

Instructions

PREP

• Grease 8" x 11/2" cake pan. Mix together dry ingredients in a bowl and set aside.
• 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.

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° 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.

Related Recipes

• Fresh Strawberry Pie
• Sourdough Strawberry Banana Muffins
• Banana Nut Muffins
• Strawberry Rhubarb Pie
• Old Fashioned Lemon Squares

More Spring Recipes

1960’s Cookbooks

Tried this recipe? Leave a comment below!

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Strawberry Shortcake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • CRUST
  • FILLING
  • Homemade Whipped Cream
• Make your own ingredients
• Crust
• Homemade Whipped Cream
• Dietary Substitutions
• How to pick and preserve fresh-picked strawberries
• Related Recipes
• More Pie Recipes

This Fresh Strawberry Pie is loaded with fresh strawberries, nestled in a tender, flaky crust, and topped with a dollop of homemade whip cream. A slice of this refreshing dessert is perfect for a Spring gathering like a Mother’s Day tea or a Memorial Day cookout. My vintage inspiration for making this classic strawberry pie is from a 1980’s vintage pie plate, along family recipes from both my grandmothers. If you like berry pies, you’ll have to also try my Strawberry Rhubarb Pie too!

My vintage inspiration.

Vintage Inspiration: My vintage inspiration for this classic strawberry pie recipe is from a vintage pie plate, circa 1980’s, combined with a recipe from both my grandmothers.

If you love cookbooks…check out my Cookbook Collection!

Ingredients

CRUST

All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.

Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

FILLING

• Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Unflavored gelatin is made from animal collagen and comes in powder or sheet form. It is used to thicken or gel liquids.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.

Homemade Whipped Cream

• Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with vegan butter. I use Violife Plant Butter.

How to pick and preserve fresh-picked strawberries

• It is best to strawberries early in the morning before the bugs are active and to avoid the sun and heat.
• Be sure to wear a hat for shade, and lots of bug spray!
• Make sure you clean out the back of your car to have plenty of room for the strawberry flats to fit in your trunk or back seat of your car.
• Most strawberry pie recipes call for either a pint, quart or pound of strawberries. Fresh picked strawberries are sold this way as well, by the quart, pound or flat (8 quarts). Both one quart and one pound equals about 4 cups of sliced berries, one pint equals about 2 cups.
• If you are using the berries the same day, lightly spray with water to remove the gritty sand and pat dry with paper towel. Use a small, round fruit huller to remove tops and slice berries.
• If you are not planning to use them right away, place berries in an air-tight container and keep in the fridge for up to 1 week. Then clean and prep them as needed, otherwise they may turn mushy.
• To freeze the berries for long-term storage, remove stems and then put the berries out onto a single layer or slice into halves or quarters. Place on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place them into ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice. Another option is to freeze berries by placing on a 1/2 sheet pan lined with parchment paper. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.

Related Recipes

• Old Fashioned Strawberry Shortcake
• Apple Cranberry Pie
• Strawberry Rhubarb Pie
• Pumpkin Pie Cake
• Old-Fashioned Apple Pie

Print

Fresh Strawberry Pie

This Fresh Strawberry Pie is loaded with fresh, hand-picked berries, nestled in a tender, flaky baked crust, and topped with a dallop of homemade whip cream.

Course Dessert

Cuisine American

Keyword 1980’s, pies, strawberry recipe

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Equipment

• food processor
• measuring cups and spoons
• liquid measuring cup
• pastry mat
• pastry wheel
• pie weights
• pie plate
• rolling pin

Ingredients

CRUST

• 2 c. unbleached flour
• 1 ½ tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• ⅓ c. ice cold water
• 1 T. vodka (or lemon juice or white vinegar)

PIE FILLING

• 8 c. sliced strawberries reserve 3 c.
• 1 c. sugar
• 3 T. instant ClearJel or cornstarch
• 2 T. unflavored gelatin or natural strawberry gelatin
• 1 T. lemon juice
• 1 T. lemon zest

FRESH WHIP CREAM

• 1 c. heavy cream
• ¼ c. superfine sugar
• 1 tsp. vanilla

Instructions

PREP

• Zest and juice 1 lemon. Prep strawberries, remove hulls and slice and set aside.
• Place ice cubes in glass of water and set aside.
• Dice up butter into small cubes and put in freezer until making the crust.

CRUST

• Place flour and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together.
• Pour out onto a piece of saran wrap and shape into 8-10" round disk. Refrigerate 10 minutes if using right away or overnight.
• Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan.
• Place crust in pie pan and lightly dust bottom of crust with thickening agent (clear jel or tapioca). Crimp trim edges and brush all the crust with egg wash. Place back in fridge for 10 minutes.

BAKE

• Place a round circle of parchment over the pie and fill bottom with pie weights. Bake pie shell at 375° for 15 minutes.

PIE FILLING

• Place 5 c. of berries and water in heavy pan and bring to boil. Take out 1/2 c. of the juice and sprinkle unflavored gelatin on top of it.
• Reduce heat to medium and add sugar, ClearJel, lemon juice and zest, and the gelatin/juice mixture. Simmer 5-7 minutes until it thickens.
• Remove from burner and let it cool completely. Once it is cooled, stir in the remaining 3 c. of berries.
• Pour filling into cooled baked pie shell. Place in refrigerator and serve cold with a dallop of fresh whip cream. Store pie in the refrigerator.

WHIPPED CREAM

• Place heavy cream and superfine sugar into a mixer with whisk attachment. Add vanilla and mix for 2-3 minutes until light and fluffy with medium-stiff peaks. If you need to make ahead stabilize with 1 T. instant clearjel or cornstarch, cover and place in fridge until use.

More Pie Recipes

Leave a comment below and let me know how it turned out for you!

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The post Fresh Strawberry Pie appeared first on Vintage Baked Modern.

Table of contents

• What are Scones?
• Ingredients to make Lemon Blueberry Scones
  • Wet Ingredients
  • Dry Ingredients
• Make your own Ingredients!
• How to make Blueberry Lemon Scones
• Storage & Freezing
• How to pick and preserve fresh-picked blueberries
• Related Recipes
• 1960’s Vintage Cookbooks

These classic Blueberry Lemon Scones are made with fresh-picked berries and pack a tangy punch from the buttermilk and tart zing from the lemon. They are light, tender and made with fresh, blueberries from a blueberry farm here in the Midwest. To make these baked goods all-year long, see the tips below on how to preserve fresh blueberries when in season. Adding both fresh grated lemon zest and lemon juice will brighten the flavor in this lemon and blueberry scone recipe. My vintage inspiration to make these scones is from Amy Vanderbilt’s Complete Cookbook (1961).

What are Scones?

Scones originated in Scotland and date back to the early 1500’s.They were traditionally made with oats and cooked on a griddle. They became very popular in England served plain with clotted cream and jam and served with afternoon tea. American scones tend to be a bit sweeter and more cake-like and have mix-ins like dried fruit.

Amy Vanderbilt’s Complete Cookbook (1961), is a classic vintage with recipes for complete from meals, to bread and desserts, it helped home cooks during the 60’s learn the basics in the kitchen. The original Scones recipe from this cookbook is included, as well as my Blueberry Lemon Scones modern adaption.

Ingredients to make Lemon Blueberry Scones

Wet Ingredients

• American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. A little goes a long way, so use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Make your own Ingredients!

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Options for Scone Shape

Traditional triangle wedges: shape scone dough into 8″ round disk, (1/2″ thick) and use bench scraper to cut into 8 wedges.
Round scones: pat dough into a rectangle and cut with 2″ round biscuit cutter.
Drop scones: use a large cookie scoop and drop onto baking sheet.

How to make Blueberry Lemon Scones

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked:

• Make the scone batter and cut into shapes. and keep in freezer safe ziploc or storage container until ready to bake.
• Pull out from freezer, place on Silpat baking mat or parchment paper on baking sheet. Bake 1 – 2 additional minutes.

Baked:

• Store scones in airtight container on counter 1 – 2 days.
• Seal in in freezer safe container for up to 6 months. Place baked scones in layers lined with parchment paper. You can also individually heat seal them in cell bags and then put them in a larger container.
• To thaw frozen baked scones, allow them to come to room temperature before opening the container.

How to pick and preserve fresh-picked blueberries

• It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
• Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Print

Blueberry Lemon Scones

These classic Blueberry Lemon Scones are made with fresh-picked berries, packing a tangy punch from the buttermilk and zing from the lemon.

Course Breakfast

Cuisine American

Keyword blueberry scones, brunch recipe, homemade scones, scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Author Apryl Niksch

Equipment

• Stand Mixer
• liquid measuring cup
• measuring cups and spoons
• silpat baking mat or parchment paper
• bench scraper
• Microplane zester
• citrus squeezer

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 1 T. cornstarch
• ⅓ c. sugar
• 1 T. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• 6 T. butter cold & diced into cubes
• 1 egg
• ½ c. buttermilk or sour cream
• 1 T. lemon zest
• 1 T. lemon juice
• 1 tsp. vanilla
• ½ tsp. lemon extract

MIX-INS

• 1 c. blueberries (fresh or frozen) toss in flour

Instructions

PREP

• Gather equipment. Place parchment on baking sheet.
• Zest and juice lemon and set aside. Cut up butter into small cubes and place in freezer until use.

MAKE BATTER

• Place dry ingredients into the mixer.
• Add butter, egg, buttermilk, vanilla, lemon zest, juice, and extract and mix until just until combined.
• To help distribute berries evenly into your batter, toss them first into a little bit of flour or cornstarch and fold into batter by hand.
• Pour dough onto a lightly floured silpat. Shape into 8" round disk and use sharp bench scraper to cut into 8 triangles. Separate out pieces and place on baking sheet
• Brush with heavy cream and sprinkle tops with course sanding sugar. If time allows, chill cut scones 10-15 minutes before they go into the oven.

BAKE

• Bake at 375° for 18-20 minutes. Store in container and keep on counter 1-2 days.
• OPTIONAL: Simple Glaze: mix 1 c. confectioner sugar with 1 T. lemon juice and 1 T. milk added until desired consistency.

Related Recipes

• Old-Fashioned Blueberry Muffins
• Blueberry Peach Crumble Muffins
• Cowboy Cookies with Peanut Butter
• Old Fashioned Banana Nut Muffins
• Old-Fashioned Strawberry Shortcake

1960’s Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Blueberry Lemon Scones appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Lemon Bars
  • Bottom Layer
  • Top Layer
• Storage
• FAQ’s
• Related Recipes
• More bar recipes
• 1960’s cookbooks

These Old Fashioned Lemon Squares have a tart, tangy, sweet curd-like filling layered over a rich, buttery shortbread crust. This melt-in-your-mouth vintage lemon bar recipe from my Betty Crocker cookbook collection, has become one of many family favorites passed down through generations. Perfect to make up a tray for an Easter or Spring gathering or take to a summer family reunion.

Inspired by a classic recipe in my 1969 “Betty Crocker’s Cookbook,” this recipe brings back a beloved bar you’ve had a gatherings for decades.

This classic gets a Vintage Baked Modern update with these tweaks – doubled the recipe, used salted butter for the shortbread crust, added instant clearJel to stabilize the filling, added lemon zest to both the crust and to filling to enhance the flavor, and added small amount of lemon extract for a bright flavor burst. I’ve also added dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your table can enjoy them!

Betty Crocker’s Cookbook (1969) is your ultimate guide to find easy-to-follow, simple recipes for everything from cooking family dinner, baking bread, or making desserts, this vintage cookbook has you covered.

I’ve included original recipe for lemon squares and strawberry shortcake. Be sure to check out my vintage inspired modern takes on these classic recipes.

Try another recipe inspired by the book old fashioned strawberry shortcake

Ingredients for Lemon Bars

Bottom Layer

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.

Top Layer

• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

How to zest & juice citrus:

• To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.
• Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
• Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
• Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.

Old-Fashioned Lemon Squares

A 1960’s vintage recipe baked modern

Step #1:

Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release. Pre-heat oven to 350° Zest and juice the lemons.

Step #2:

Mix together ingredients for the bottom layer.

Step #3:

Mix together the ingredients for the top layer. Bake and let cool. Decorate with dusted powdered sugar. Slice and serve. Let squares cool for 1-2 hours and sprinkle with powdered sugar.

Step #4:

When serving the squares, dip knife into hot water before slicing to prevent from sticking to the filling. It is best to clean-off your knife in between cutting the slices as the filling will be sticky. Place on a plate and dust again with a little more powdered sugar.

Dietary Substitutions

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cut into squares and freeze in a storage container with parchment paper layers between the cut squares.and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

FAQ’s

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Old Fashioned Lemon Squares

Lemon squares have a tart and tangy, sweet curd-like filling placed on top of a rich, buttery shortbread crust.

Course Dessert

Cuisine American

Keyword 1960’s, bars, lemonrecipes

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 14

Equipment

• Stand Mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• citrus squeezer
• Microplane zester
• 8 x 8 baking pan

Ingredients

SHORTBREAD CRUST

• 2 c. unbleached flour
• ¼ c. sugar
• ¼ c. confectioner sugar
• 1 c. salted butter room temp
• 1 T. lemon zest

FILLING

• 1 ¾ c. sugar
• 4 eggs
• ⅓ c. lemon juice
• 1 T. cornstarch
• 1 T. lemon zest
• 1 tsp. baking powder
• ½ tsp. salt
• ¼ tsp. lemon extract

Instructions

PREP

• Preheat oven to 350°.
• Grease 8 x 8 pan with cooking spray.
• Zest and juice 2 lemons.

SHORTBREAD CRUST

• Cream together butter and sugar into stand mixer. Add flour and lemon zest and pulse until crumbly (cookie dough like texture).
• Pierce with fork and bake at 350° for 20 minutes.

TOP LAYER

• Mix together sugar and eggs until light in color about 3 minutes. Add lemon juice, ClearJel, baking powder, lemon zest, salt, and lemon extract. Mix until just incorporated.
• Pour lemon filling onto baked crust.Bake at 350° for 25 minutes.Allow to cool for at least 1-2 hours.
• After the bars have cooled, sprinkle powdered sugar all over the top and cut into bars into squares.Store in container.

Related Recipes

• Fresh Strawberry Pie
• Old Fashioned Lemon Meringue Pie
• Blueberry Lemon Scones
• Old-Fashioned Blueberry Muffins
• Banana Nut Muffins

More bar recipes

1960’s cookbooks

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Lemon Squares appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Lemon Pie
• Dry Ingredients
• Wet Ingredients
• Make your own ingredients
  • Crust
  • Lemon Filling
• Never-fail meringue
• Related Recipes
• More pie recipes

This Old Fashioned Lemon Meringue Pie has a flaky all-butter crust, creamy lemon filling and topped with a light toasted meringue. This vintage Spring dessert inspiration comes from my 1965 “Farm Journal’s Complete Pie Cookbook” and has a perfect balance of sweet and tart, perfect for Spring brunch or Mother’s Day tea party.

My vintage inspiration.

The vintage inspiration for this lemon pie recipe comes from my 1965 “Farm Journal’s Complete Pie Cookbook.” Farm Journal was originally an agricultural magazine founded in 1877. They started publishing cookbooks in the 1950’s that were reliable source and geared toward farm wives for gatherings and those with large families. My modern modifications to the original recipe included: adding more lemon flavor, using instant ClearJel in the filling, and adding a stabilized never-fail meringue.

I also have been inspired to make other recipes from my vintage Farm Journal cookbooks like Apple Cranberry Pie ” inspired by craberry-apple pie in Farm-Journals Best Ever Pies” (1981), and my Oatmeal Apricot Cookie from “Farm Journal’s Freezing and Canning Cookbook” (1963).

Ingredients to make Lemon Pie

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

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Old-Fashioned Lemon Meringue Pie

This Classic Lemon Meringue Pie has a flaky crust topped with a creamy lemon filling nestled under a pillow of toasted meringue.

Course Dessert

Cuisine American

Keyword 1960’s, pies

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Equipment

• food processor
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• rolling pin
• pie weights
• pastry wheel
• baking mat
• pie plate

Ingredients

CRUST

• 2 c. unbleached flour
• 2 tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• ⅓ c. ice cold water
• 1 T. vodka (lemon juice or white vinegar)

PIE FILLING

• 1 ⅓ c. water
• 1 ¼ c. sugar superfine
• ⅓ c. instant ClearJel or cornstarch
• ½ c. lemon juice
• 2 T. lemon zest
• 4 egg yolks (save whites)
• ½ tsp. salt
• 3 T. butter
• ¼ tsp. lemon extract

MERINGUE TOPPING

• ½ c. sugar superfine
• ⅓ c. water
• 1 T. instant Clearjel or cornstarch
• 4 egg whites
• ½ tsp. cream of tarter
• 1 tsp. vanilla
• pinch of salt

Instructions

PREP

• Pre-heat oven to 400°.
• Zest and juice 2 lemons.
• Separate out egg yolks and whites into 2 bowls.

PIE CRUST

• Put dry ingredients in food processor or mixer, add cold butter and pulse until crumbly.
• Remove bowl from mixer and add lemon juice and water. Mix by hand with pastry blender until just combined.
• Pour out onto a piece of saran wrap and shape into (1) 8" round disk. Refrigerate 10 minutes or overnight.
• Place pie disk between 2 pieces of parchment paper and roll out on a pastry mat into round disk 2" larger than your pie plate.
• Place dough in pie plate and crimp edges. Pierce pie shell with fork, lightly dust with thickening agent, and brush with egg white wash.
• Place a round circle of parchment over the pie and fill bottom with pie weights. Bake pie shell at 400° for 15 minutes.

FILLING

• Place water, sugar, clearjel and salt in heavy pan. Cook 5 minutes.
• Remove from burner and add in egg yolks, lemon juice, lemon zest, and unsalted butter and stir constantly until incorporated.
• Place back on burner and return mixture to a boil (about 1-2 minutes). Set aside until use.

MERINGUE TOPPING

• In heavy duty pan, cook together sugar, clearjel, and water until all ingredients are dissolved (about 3-4 minutes). Remove from burner.
• In the bowl of stand mixer, place egg whites, cream of tarter, salt, and vanilla. Mix for 5-7 minutes until egg whites are glossy and stiff.

ASSEMBLE PIE

• Pour warm lemon filling into cooled pie crust.
• Top the lemon filling layer immediately with the meringue, covering all the lemon filling and up to the edge of the pie crust to prevent shrinkage.
• Bake pie at 375° for 10-12 minutes until meringue is golden brown.
• Allow pie to cool on counter for at least 1 hour. Serve either at room temperature or place in refrigerator and serve cold. When serving, dip knife into hot water before slicing pie to prevent sticking.
• Store leftover pie in the refrigerator.

Related Recipes

• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Lincoln’s Favorite Cake
• Old-Fashioned Apple Pie
• Fresh Strawberry Pie
• Pumpkin Pie Cake
  

More pie recipes

Tried this recipe? Leave a comment below!

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Lemon Meringue Pie appeared first on Vintage Baked Modern.

My vintage inspiration comes from a recipe called Carrot Pineapple Cake in the 1966 “Better Homes & Gardens Pies & Cakes” cookbook from my Vintage Cookbook Collection. This gets a Vintage Baked Modern update with a few modern tweaks: used a combination of butter and oil to balance moisture and flavor, added additional warm spices for more depth of flavor, added cornstarch to lighten the flour, swapped out the milk with buttermilk for a more tender crumb, and added more vanilla for full flavor. I’ve also included dietary substitution options — gluten-free, vegan, keto, and wholesome — so everyone at your table can enjoy a slice.

Ingredients to make Carrot Cake

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Carrots are a root vegetable grown underground, typically harvested in late summer. They are high in beta-carotene. While primarily orange, carrots can also be grown in other colors like purple, yellow and white.
• Pineapple is a tropical fruit grown on a pineapple plant commonly sold as chunks, slices, crushed, or tidbits, packed in its own juice or in light or heavy syrup.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree. There are two types Cassia and Ceylon, found as whole sticks or ground. Cassia has a warm, sweet flavor and is more commonly used, while Ceylon known as “true cinnamon”, has an intense spicier bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.

Frosting

• Cream cheese is made from cultured cream and milk, giving it a mild, tangy flavor.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make Your Own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.How to convert this recipe for special diets

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Dietary Substitutions

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.

Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.

Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.

FAQ’s

Print

Carrot Cake with Pineapple

Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting. 

Course Dessert

Cuisine American

Keyword 1960’s, cake, carrot cake

Prep Time 15 minutes minutes

Cook Time 32 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• mini-chopper
• 9 x 13 baking pan

Ingredients

DRY INGREDIENTS

• 2 ¾ c. unbleached flour
• 2 T. cornstarch
• 2 c. sugar
• 2 ½ tsp. baking powder
• ½ tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ tsp. clove
• ½ tsp. nutmeg

WET INGREDIENTS

• ⅔ c. oil
• ½ c. butter room temp
• 4 eggs
• 1 c. crushed pineapple (drained) save to use
• 2 ½ c. carrots shredded
• ¼ c. buttermilk or pineapple juice from can
• 1 T. vanilla

FROSTING

• 8 oz. cream cheese room temp
• ½ c. butter room temp
• 3 ½ c. confectioners sugar
• 1 T. vanilla
• ½ c. pecans chopped

Instructions

PREP

• Preheat oven to 350°.

  Prepare 9” x 13” pan by spraying with cooking oil spray and flour lightly.

  Whisk together dry ingredients in bowl and set aside.

  Finely grate carrots and set aside.

  Finely chop nuts and set aside.

  Place butter and cream cheese on counter to soften.

CAKE BATTER

• Place dry ingredients into the mixer.
• Add oil, butter, eggs, carrots, pineapple, buttermilk, and blend until just combined.
• Pour batter into greased pan and spread evenly with off-set spatula.

BAKE

• Bake at 350° for about 35 minutes or until a toothpick placed in center comes out clean. Allow cake to cool before adding frosting.

CREAM CHEESE FROSTING

• In a mixer, cream together cream cheese and butter until light and fluffy.
• Add confectioners sugar and vanilla. Stir in pecans.

ASSEMBLE CAKE

• Use an off-set spatula to spread the frosting on the top of the cake Place a couple of whole pecans on the top center of the cake.

Related Recipes

• Retro Pineapple Upside Down Cake
• Old-Fashioned Banana Cake
• Pumpkin Bars
• Old-Fashioned Zucchini Cake
• Frosted Ginger Cream Cookies

More Cake Recipes

1970’s Vintage Cookbooks

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Table of contents

• Ingredients to make Easter Lamb Cake
  • Dry Ingredients
  • Wet Ingredients
  • Frosting
• Make your own ingredients
• How to convert this recipe for special diets
• Storage
• FAQ’s
• Related Recipes
• More Spring recipes

This Easter Lamb Cake is a rich pound cake baked in a vintage 3D lamb-shaped pan, covered in fluffy Swiss meringue frosting, and adorned with shredded coconut and buttercream flowers. It’s the kind of old-fashioned Easter dessert that brings a bit of nostalgia and festive centerpiece together for your holiday table.

Inspired by a vintage lamb pan and classic decorating books from the 1960s and 70s, this recipe brings a beloved baking tradition back to life. Whether you’re making it for the first time or reviving a childhood memory, this cake is easier than it looks — and absolutely worth the effort.

My vintage inspiration is from my copy of the 1974 “The Wilton Yearbook of Cake Decorating” book and classic recipe for pound cake in the 1969 cookbook “Decorating Cakes and Party Foods Baking Too!” by Louise Spencer.

This classic gets a Vintage Baked Modern update with a few modern ingredient tweaks and the addition of dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your Easter table can enjoy a slice.

Ingredients to make Easter Lamb Cake

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Frosting

• Superfine sugar, also known as baker’s sugar, has a finer texture than granulated sugar. Since it dissolves quick, it helps create a smooth texture in boiled frostings or candy.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Easter Lamb Cake

Step-by-Step Guide

Step #1:

When using molded cake pans, you want to use a firm, sturdy cake such as a poundcake or bundt cake recipe in order for the cake to properly stand on its own. Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release.

Step #2:

Mix together wet ingredients and then add in the dry ingredients. Traditional poundcake does not have any leavening like baking powder or baking soda, so you must be sure to cream the butter, sugar, and eggs together whipping them long enough for it to turn light and pale creating “natural” leavening. I’ve added baking powder as well to help it rise.

Step #3:

Make a Swiss meringue buttercream. Be sure to use superfine (baker’s sugar) which dissolves faster when placed in a double broiler and when the butter is creamed.

Step #4:

Take 4 small bowls and evenly distribute the remaining white frosting in each bowl. Use a gel based color to tint at least 2 colors for the flowers, 1 green for the leaf, and 1 black for the eyes and nose. It is best to mix them using a small spatula.

Step #5:

Start by piping on the pink nose and ears first before placing a light crumb-coat on the full cake. To set the crumb-coat, place cake in the fridge to chill for 10 minutes. Use a small palette knife to add the top layer “fur” by using a swirl and lift motion.

Step #6:

To finish, Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Add green grass, pipe on a few flowers and leaves, and finish by adding a pretty ribbon around the neck.

How to convert this recipe for special diets

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in plastic wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 5 days in refrigerator. This will hydrate the flour, incorporate flavor and help the batter rise when baking.

FAQ’s

Print

Easter Lamb Cake

This is a classic Lamb Cake made with traditional pound cake topped with a swiss buttercream frosting and decorated to replicate a vintage Wilton design.

Course Dessert

Cuisine American

Keyword 1960’s, cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 12

Equipment

• mixer
• whisk
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• cake pan
• piping bags

Ingredients

WET INGREDIENTS

• 1 c. unsalted butter
• 1 ½ c. sugar
• 1 Tbsp. lemon zest
• 5 eggs + 1 egg yolk
• 2 tsp. vanilla
• ½ tsp. lemon extract

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 Tbsp. cornstarch
• 1 tsp. baking powder
• ¾ tsp. salt

SWISS MERINGUE FROSTING

• 4 egg whites
• 1 c. sugar superfine
• ½ tsp. cream of tarter
• 1 Tbsp. vanilla
• 1 ¾ c. butter room temp

Instructions

PREP

• Zest lemon and set aside.
• Whisk together dry ingredients and set aside.
• Preheat oven to 350°. Grease and lightly flour lamb cake pans.

MAKE CAKE BATTER

• Cream together butter, sugar, and lemon zest.
• Add in eggs and egg yolks, lemon extract and vanilla and mix for 3 minutes until light and fluffy.
• Add in the dry ingredients and mix until just combined.

BAKE

• Pour batter into the face-side down half of the pan. Place other half on top and bake for 55-60 minutes. Place toothpick in center comes out clean. Allow to cool before icing.

SWISS MERINGUE BUTTERCREAM

• In the bowl of the stand mixer, place egg whites, sugar, and cream of tarter over a pan of simmering water and stir until sugar is dissolved (about 5 minutes).
• Move bowl to stand mixer and beat for 3-5 minutes until light and fluffy. To cool down mixing bowl, place a small ice pack under the bowl.
• Once bowl has cooled down, add in butter and vanilla and mix for 3-5 more minutes until mixture turns into a buttercream consistency.

DECORATE CAKE

• In a ziploc bag, toss shredded coconut with a few drops of green gel food color.
• Take a small amount of frosting and place into small, separate bowls. Mix desired colors for eyes (black), ears/nose (pink), flowers (yellow, pink, blue) and leaves (green).
• Spread a small bit of pink frosting on ears/nose first. Then spread on a thin white crumb coat all over the cake. Chill for 10 minutes.
• Place white “fur” using a small palette knife in a swirl and lift motion.
• Pipe on eyes and a tiny line for a small mouth.
• Place green coconut flakes around the cake plate. Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Tie a ribbon around neck of lamb.

Related Recipes

• Coconut Macaroon Cookies
• Lady Baltimore Cake
• Old-Fashioned Banana Cake
• Lincoln’s Favorite Cake
• Betty Crocker’s Cake and Frosting Mix Cookbook (1966)

More Spring recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

Comments

• Deborah Cartersays: April 3, 2021 Thank you for this recipe. I use to teach Culinary Arts and we had this cake pan in the kitchen. Do you happen to have an old recipe for lemon sugar cookies from a Betty Crocker Junior cookbook.

The post Easter Lamb Cake appeared first on Vintage Baked Modern.

Table of contents

• What is Irish Soda Bread?
• Ingredients for Irish Soda Bread
• Wet Ingredients
• Dry Ingredients
• How to make Irish Soda Bread
• Storage & Freezing
• Related Recipes
• More Bread recipes
• 1960’s Vintage Cookbooks

This Irish Soda Bread has a tender, scone-like texture, with a warm depth of Irish whiskey-soaked currants and bright zing of orange zest. It makes for a festive addition to your St. Patrick’s Day celebration or on a Spring breakfast table.

What is Irish Soda Bread?

Irish soda bread is a traditional quick bread that is similar in texture to a scone, but made without yeast. It uses baking soda as the leavening agent which reacts with buttermilk to create rise and a slightly tangy flavor. Unlike traditional yeast breads, this easy Irish soda bread doesn’t require any kneading or rising time, making it quick to bake. Serve it plain with Irish butter, or savory by not adding the currants and pair with a hearty stew. Although this is a traditional Irish Soda Bread recipe, I’ve added currants and orange zest for a flavor boost.

My vintage inspiration.

My recipe inspiration came from my America Cooks (The General Federation of Women’s Clubs Cookbook (1967), guides home cooks with simple recipes for cooking and baking. This cookbook is an eclectic collection of recipes from women’s service organizations around the United States. The General Federation of Women’s Clubs (GFWC) was founded in 1890, with its main mission to better the community through volunteer efforts.

The original recipe states “Originally, the daily bread was made with just caraway seeds, but for Sundays, raisins were added and the loaf was iced.” Here are my recipe modifications: omitted the caraway seeds, added orange zest for zing of flavor, added currants instead of raisins for their dainty size and tangy sweetness, soaked the currants in Jameson Whiskey for a boost of flavor & nod to St. Patrick’s Day, added more butter to make it richer and more flavorful, decorated the top of the bread with course sanding sugar for crunch, added cornstarch to improve the texture and retain the moisture in the bread.

Did you know? Traditionally, Irish Soda Bread is marked with a cross on the top as a blessing of thanks. However, the main purpose is that it allows the heat to reach the center of the loaf for even baking.

Also from the book banana nut muffins

Ingredients for Irish Soda Bread

Wet Ingredients

• butter: American butter is made from cream and contains 80% butterfat as regulated by the USDA. Try to use a good quality butter in baked goods as it will make a difference. Another option is European butter, which is churned longer, has a higher fat content (82%-85%), with less water it yields more flavor, but can be more expensive.
• sugar: Sugar is derived from sugarcane and is a key ingredient in baking that provides sweetness, texture, and moisture to baked goods. The most common type being granulated white sugar. For a more natural option, use cane sugar which is less processed and has a slight golden color and hint of molasses. It does have a slightly courser texture, so be sure to incorporate a bit longer when mixing into recipes.
• buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• orange: Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Before squeezing the juice, zest the peel with a microplane tool and add it to baked goods for zingy flavor.
• whisky: Irish Whisky is a triple-distilled alcoholic spirit, made from malted barley and other grains, aged in wooden casks in Ireland for at least three years. It is different from other whiskeys because the triple-distillation give it a smoother, lighter taste.

Dry Ingredients

• flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• currants: Zante currants are are a small, dried, dark seedless grape. If you don’t have currants on hand, a smaller type of raisin such as a Thompson raisin is fine to use.
• sparkling sugar: (sometimes called course sugar) consists of large, heat resistant crystals that add texture and crunch to baked goods. Perfect for sprinkling on top of scones, muffins, and cookies for a professional look. However, it is sometimes confused with sanding sugar (also called colored sugar) which has a finer grain and melts into baked goods, rather than retaining its shape.

How to make Irish Soda Bread

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

To convert recipe to gluten-free, vegan, keto or wholesome, see our master list of dietary substitutions here.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Storage & Freezing

• Store in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. To thaw frozen bread, allow to come to room temperature before opening the container.

Print

Irish Soda Bread with Currants

Course Bread

Cuisine Irish

Keyword 1960’s, bread, St. Patrick’s Day

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• Silpat or parchment paper
• dutch oven

Ingredients

• 3 ¼ c. unbleached flour
• 2 T. cornstarch
• ⅔ c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

WET INGREDIENTS

• 1 ¼ c. buttermilk or milk
• ¼ c. unsalted butter slightly melted
• 2 eggs
• 1 T. orange zest optional
• ¾ c. currants or 1 c. raisins soak in Whisky
• ¼ c. Whisky drain after soaking
• 1 tsp. course sanding sugar for the top

Instructions

PREP

• Preheat oven to 375°.
• Pour Irish Whiskey into liquid measuring cup and add raisins or currants. Set aside.
• Whisk together dry ingredients and mix and set aside.

MAKE BATTER

• Use the bowl with the dry ingredients OR a stand mixer.
• Add liquid ingredients, slightly melted butter, eggs, buttermilk into the dry ingredients. Zest the orange right into the batter and mix until just combined.
• Drain currants, reserve whiskey if any is left and add to bread mixture.
• Toss currants into a bit of flour and gently fold into the dough by hand.
• Sprinkle parchment paper with a little bit of flour.
• Pour out batter onto the parchment paper. Move batter around to form dough into round loaf (the batter will be sticky). This is more of a quickbread type of bread so no kneading is required.
• Place the parchment paper with the loaf on it directly into a low dutch oven. Cut a cross on the top with a sharp or serrated knife.

BAKE

• Sprinkle top of bread with white course sanding sugar.
• Bake at 375° for 10 minutes.
• Lower oven to 350° and bake for an additional 45-50 minutes.

Related Recipes

• Old-Fashioned Banana Bread
• Sour Cherry Almond Bread
• Cloverleaf Dinner Rolls
• Old-Fashioned Apple Muffins
• Lincoln’s Favorite Cake

More Bread recipes

1960’s Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Irish Soda Bread with Currants appeared first on Vintage Baked Modern.