Old Fashioned Strawberry Shortcake with Sweetened Flavoured Whipped Cream

Prep Time
Cook Time
Ready In

"This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Tredway's handwritten recipe book dated 1898 and is now a part of the historic collection in the museum at High River Alberta."

Original is 6 servings


  • Serving Size: 1 (241.9 g)
  • Calories 420.9
  • Total Fat - 18.1 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 45.7 mg
  • Sodium - 545.1 mg
  • Total Carbohydrate - 61.5 g
  • Dietary Fiber - 6.7 g
  • Sugars - 25.9 g
  • Protein - 8.1 g
  • Calcium - 320.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 400f degrees. Sift flour, baking powder, cream of tartar and salt together. Work in fat with your fingers until mixture resembles coarse crumbs. Stir in milk gradually. Place dough on a lightly floured board. Divide into 2 parts and roll each part to fit a round cake pan. Place first layer into lightly greased cake tin. Brush the dough with melted butter, then place second layer over top. Bake at 400f degrees for 20 minutes.

Step 2

Reserve approximately 12 choice berries for the top. Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers. Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.

Step 3

Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.

Step 4

Sweetened flavoured whipped cream: Beat the cream until thick. Fold in sugar and vanilla.


No special items needed.

6 Reviews


This recipe took me back to my Mom's kitchen of long ago. Thank you for the memory! Made 6 individual shortcakes so we could build our own with the fresh strawberries and whipped cream. Keeping this recipe! Thank you so much for sharing!


review by:
(15 Sep 2021)


An old time favorite of my family and we loved it! It was so good with yummy fresh strawberries.


review by:
(17 Aug 2013)


Yum! I've been wanting old-fashioned BISCUIT shortcake for a long time, and this recipe rocks! I used 3.5 inch flower-shape cookie cutters, baked, put the sweetened berries on the top/side. Love that it's an old recipe, too. When the recipe is right, why change it?!


review by:
(17 Jul 2012)


I made this for Mother's Day, I can't begin to tell you how much this was enjoyed by everyone who ate it, it made a lovely end to our dinner, thanks for posting your recipe


review by:
(13 May 2012)


This was delicious. I really loved to be making a very old recipe. I did change the baking a bit, I cut it into little biscuit size cakes and baked for 15. This recipe made 12 little biscuit type cakes. Thanks Derf!


review by:
(4 Mar 2012)


Delicious! There is something special about old fashioned recipes that have stood the test of time and mom recipes are always super good, this one filled the bill. A real winner! Wanted a special dessert to start off the Canadian Ladies Curling, the shortcake was great, the cream whipped to perfection  the strawberries were lush and red making for both great taste and great presentation! I may or may not add some sugar to the batter next time around - for us it was perfect as posted. This is so on for the summer gatherings. Also looking forward to making the little individual mini shortcakes.


review by:
(22 Feb 2012)

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