• Preparation Time 30 minutes + 1 hour refrigeration
  • Baking Time 12 minutes
  • Makes 6 shortcakes
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortcakes
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup All Vegetable Shortening
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 tsp Club House® Pure Vanilla Extract
  • Strawberry mixture
  • 2 cups fresh strawberries, sliced
  • 2 tbsp sugar
  • 1 tbsp packed brown sugar
  • Garnish
  • whipped cream (optional)

Serving Size: 6 shortcakes


Serving Size: 6 shortcakes

  • Combine strawberries, 2 tablespoons (30 mL) sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate for 1- 4 hours before serving.
  • Preheat oven to 425ºF (220ºC). Lightly grease or line baking sheet with parchment paper.
  • Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.
  • Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in centre of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
  • Bake for 10-12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  • Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops.


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