Strawberry Shortcake

This strawberry shortcake recipe is from Ken’s Grandma Shirley. It’s the perfect summertime treat when strawberries are in season. It’s also easy to make.

First, wash your strawberries.


Then slice and hull them.


Then I like to mix in a little honey and poppy seeds in mine. This is optional, and not in Grandma Shirley’s original recipe.


Then start the shortcakes. Sift together the flour, baking soda and salt. Then cut in the butter.


Next, stir in the milk.


Scoop out onto a parchment-lined or greased baking sheet


Bake for 15 to 20 minutes at 350 degrees.


Or until golden brown, like this:


Serve with whipped cream and strawberries. Enjoy!


Recipe: Strawberry Shortcake

Adapted from Grandma Shirley


2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1/2 cup unsalted butter
1 cup milk
Honey to taste, optional
Poppy seeds, optional
Whipped cream


  1. Preheat oven to 350.
  2. Slice and hull your strawberries. I like to macerate mine in honey and poppy seeds first.
  3. Sift together the flour, baking powder and salt.
  4. Cut in butter until coarse.
  5. Stir in milk.
  6. Drop onto a cookie sheet that has been greased (or lined with parchment paper)
  7. Bake for 15-20 minutes, or until golden brown.
  8. Let cool slightly, and then serve with strawberries and whipped cream.

Preparation time: 10 minute(s)

Baking time: 20 minute(s)

Number of servings (yield): 24 cakes

My rating: 5 stars :  ★★★★★ 1 review(s)

Published by Lori

I'm the "girl" in Girl Meets Oven.

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