Step Back in Time with a Nostalgic 1950s Strawberry Shortcake Recipe

1. Preheat Oven and Prepare Baking Pan

   Preheat oven to 400°F. Grease or line a large baking sheet with parchment paper. In a medium bowl stir together flour,  the 1/4 cup sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

2. Make Shortcake Biscuit Dough

   Make a well in center of flour mixture. In a small bowl combine egg and sour cream. Add egg mixture all at once to flour mixture, stirring with a fork just until moistened. Stir in milk 1 tablespoon at a time until the dough comes together.

3. Bake Shortcake Biscuits

   On a lightly floured surface. Pat dough out until 1/2 to 3/4-inch thick. Using a 3-inch round cutter cut out biscuits, reshaping the dough when needed. Bake 12 to 15 minutes or until golden. Remove; cool on a wire rack.

4. Prepare Sweetened Strawberries

   Meanwhile, in a medium bowl toss together 4 cups of the strawberries and the 3 Tbsp. sugar. If desired, mash berries slightly.

5. Make Whipped Cream

   In a chilled bowl combine  heavy cream, the  2 Tbsp. sugar, and vanilla. Beat with chilled beaters of a mixer on medium until soft peaks form (tips curl).

6. Assemble and Serve Strawberry Shortcakes

   To serve, cut shortcakes in half horizontally. Spoon half of the strawberry mixture over shortcake bottoms. Replace tops. Top with remaining strawberry mixture and 1 cup sliced strawberries. Serve with Sweetened Whipped Cream.

How to Make a Large Strawberry Shortcake

Prepare as directed, except grease an 8-inch round cake pan. Using a small offset metal spatula, spread dough into prepared pan. Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Using a small metal spatula, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan with a hot pad and invert pan with rack; cool shortcake. Split and assemble as directed. Makes 8 servings. 

How to Make Drop Shortcakes

Reduce the amount of flour to 1 ½ cups, prepare dough as directed. Drop dough into eight mounds onto prepared baking sheet. Bake 12 to 15 minutes or until golden. Remove; cool on a wire rack.