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Pat-in-the-Pan Strawberry Shortcake

A layered shortcake that brings sunshine to the table no matter what the season!

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( 16 Ratings)

16 Ratings

5 Stars 62%

4 Stars 12%

3 Stars

2 Stars 25%

1 Stars

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 1 hr 40 min
Servings 6

Ingredients

1: quart strawberries, sliced

1/2: cup sugar

1/3: cup shortening

2: cups Gold Medal® all-purpose flour

2: tablespoons sugar

3: teaspoons baking powder

1: teaspoon salt

3/4: cup milk

: Butter or margarine, softened

: Cream or sweetened whipped cream

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Directions

1 Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
2 Heat oven to 450ºF. Grease bottom and side of round pan, 8x1 1/2 inches.
3 Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
4 Bake 15 to 20 minutes or until golden brown.
5 Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

EXPERT TIPS

Expert Tips

Although available year-round, fresh strawberries are at their best from April to June. Go ahead and use other in-season fresh fruit when your grocery store’s strawberries look less than spectacular.

No need to limit yourself to strawberries! Anything from apricots to watermelon works well, too.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 180 ),

% Daily Value

Total Fat: 20 g; 20 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 25 mg; 25 %;
Sodium: 680 mg; 680 %;
Total Carbohydrate: 66 g; 66 %
(Dietary Fiber 4 g 4 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 100%;
Calcium: 20%;
Iron: 14%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 5/8/2008 8:13:51 PM REPORT ABUSE bakeflake said:

Rating:

What a great biscuit! I've never made strawberry shortcake before and I'm so glad I found this wonderful recipe. I always questioned eating a biscuit for dessert, but it really tasted great. Although perfect the way it was, I might add orange zest to the batter next time. It looked beautiful out of the oven. I didn't cut the cake horizontally or put butter on it. I cut it into triangles. I ate it at room temperature. What I really liked was that if I wanted to eat it warm, the strawberries and shortcake were done at about the same time. The great thing about it is that I'm going to use this as a biscuit recipe whenever I want biscuits!

This reply was: Helpful Inspiring

Posted 7/16/2007 9:52:00 AM REPORT ABUSE lady of waiole said:

Rating:

have always made the regular shortcake recipe as my mother and grandmother had. life is so busy now, not like it used to be. everyone in a hurry now. Cant believe I didn''t think of making the recipe in a 13 x 9 or even an 8 x 8 inch pan but it is the way I make it now and will forever and I will pass this recipe down as the other was passed on to me. Bisquick was part of growing up!

This reply was: Helpful Inspiring

Posted 6/24/2006 11:50:32 AM REPORT ABUSE Kar Koval said:

Rating:

The only recipe I ever use for shortcake. I have such fond memories of home-made strawberry cake as a child. We often added cream or milk instead of whipped cream to our shortcake. My favorite aunt, Aunt Nellie, always took us strawberry picking and then we would have that favorite shortcake. Her shortcake, homemade, tasted just like this Bisquick one. She is 85 years old now with Parkinson''s disease in a nursing home. I am baking one this aft. and as a surprise, having it served to her this evening. I picked strawberries with Rachel, my 8 year-old grand-daughter yesterday. I hope it is a fond memory for her and that she also makes this recipe for her family someday with the beautiful story behind it.

This reply was: Helpful Inspiring