Quick And Easy Shortcake Recipe
Make this quick and easy shortcake recipe with commonly stocked pantry items for the perfect last-minute dessert. Top with leftover fruit and a dollop of whipped topping for a delightfully fresh flavor all year long!
Easy Shortcake Recipe
One of my very favorite desserts of all time is shortcake. Between that and the fact that my birthday is 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 amazing 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.
Bon appetit!
For more delicious cake recipes be sure to check out:
- Pumpkin Cake With Cream Cheese Filling
- Quick And Easy Shortcake Recipe
- Banana Cake With Whipped Cinnamon Icing
- Whipped Cinnamon Icing
- Creamy Whipped Chocolate Icing
- Strawberry Shortcake Deluxe
Easy Shortcake Recipe
My cooking philosophy is to keep it healthy and easy.
Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!
For more cake recipes check out:
- Pumpkin Cake With Cream Cheese Filling
- Quick And Easy Shortcake Recipe
- Banana Cake With Whipped Cinnamon Icing
- Whipped Cinnamon Icing
- Creamy Whipped Chocolate Icing
- Strawberry Shortcake Deluxe
Pin any of the images below for later!
Easy Shortcake
Ingredients
- 4 c white flour
- 2 c sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 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 freezer safe 9×13 dish. Bake at 350F for 30 mins or until top is slightly browned.
Notes
Shop my kitchen
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!
I can feel the weight gain already just looking at it. Yum!
It is yummy!