My Mom made this a lot when I was younger. It was a favorite whenever we had company over. If you like strawberry shortcake, you will love this! Serve with whipped cream or Cool Whip®.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
227 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Step 2
Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Step 4
While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.
Ingredients
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
1 ¼ cups white sugar
⅓ cup water
2 tablespoons cornstarch
½ cup sour cream
3 large eggs
½ cup shortening (such as Crisco®)
2 (16 ounce) packages frozen strawberries, thawed and juice reserved
