Quick And Easy Shortcake Recipe
Make this delicious, quick and easy shortcake recipe with commonly stocked pantry items for the perfect last-minute dessert.
One of my very favorite desserts is shortcake. Between that and my birthday in the summer, strawberry shortcake has been my birthday cake of choice for as many years as I can remember (thanks Momma!).
But there are two versions – the quick prep, need to throw something together now, easy bake kind of shortcake, and this fantastic deluxe version that includes a delicious vanilla cream sauce and homemade whipped cream topping.
This is the yummiest homemade easy-bake shortcake recipe that I have been making for many years. It is a favorite because it uses commonly stocked ingredients from my pantry so when last-minute guests show up or the kids request a treat to share with friends this tends to be a go-to.
Serve with leftover fruit and a dollop of whipped topping for a delightfully fresh flavor all year long.
Bon appetit!
For more delicious cake recipes be sure to check out:
Easy Shortcake Recipe
My cooking philosophy is to keep it healthy and easy. Recipes include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!
For more delicious cake recipes be sure to check out:
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Easy Shortcake Recipe
Ingredients
- 4 c flour
- 2 c sugar
- 4 tsp baking powder
- 1 tsp salt
- 1.5 c 1% milk
- 1 c butter melted
- 2 tsp vanilla
Instructions
- In a mixing bowl, combine the dry ingredients first.
- Gradually mix in the liquid ingredients.
- Pour into greased glass 9×13 baking dish. Bake at 350F for 30 mins or until top is slightly browned.
- Serve with fruit and whipped cream as desired.
Notes
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The photos show a square pan, but the recipe calls for (and seems big enough to require) a 9×13 pan. Is that actually a photo of this recipe?
Hi Cindy! The photo is this recipe but the day I shot it I only made half the recipe – hence the 8×8. You are right that the recipe itself is for a 9×13 dish as outlined in the recipe. I hope that clarifies! I will have to replace the photo to minimize confusion! So sorry about that.
Or you could give amounts to make a half recipe…? That’s would be even better!
Either way, thank you!
Sure! The 8×8 recipe amount is EXACTLY half of the current 9×13 recipe ingredients and instructions. Hope that helps!
Hi, I am in the UK.
Is ‘white flour’ self raising or just plain flour?
Thankyou in advance
Hi Jess! White flour in the US typically is just plain, all-purpose flour. Hope that helps!
Does this freeze well? Any tips for freezing? Thanks
Yes! This is one of my go-to summer desserts for that reason because I can make it ahead of time and freeze it or whip it together last minute. To freeze it you can either bake it then freeze it or even freeze it without having baked it yet. I love Anchor Hocking’s freezer safe baking dishes, but if it’s travel or picnic I will just use an aluminum pan. I hope that helps.