My Great-Great Grandma’s From Scratch Strawberry Shortcake Recipe


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This post is sponsored by ALDI. All opinions are mine.

June 14 is National Strawberry Shortcake Day. Do you have your recipe ready? Today I’m sharing my Great-Great Grandma’s recipe, passed down to me by Grandma. It’s not only made from scratch with quality ingredients, but it is hands-down, the best strawberry shortcake I have ever had. If you like flaky pie crust, whipped cream, and strawberries, you need this in your life. 

From Scratch Strawberry Shortcake

My Great-Great Grandma’s From Scratch Strawberry Shortcake Recipe

I’m divulging all the secret family recipes lately! This recipe makes such a delicious strawberry shortcake. I hope you enjoy it as much as my family does.

Strawberry Shortcake from scratch I’m sure I don’t have to tell you this, but strawberry shortcake is best made with fresh strawberries from the garden. If you don’t have a garden, I recommend using organic strawberries. Strawberries are sadly one of the most sprayed fruits and there’s just no reason to put that many harmful chemicals in your body if you can avoid it. I love that ALDI carries organic strawberries for a price that won’t break the bank. I’ve found them recently for $2.99 for 16 ounces, but they also have conventional strawberries for .99! {Of course, these prices are subject to change and vary by location.}

My Great-Great Grandma did not use the spongy little shortcakes you can buy at the store these days when she made her shortcake years and years ago. Instead, she used homemade pie crusts and her pie crust recipe is really the best recipe I’ve ever made. My grandma said it was imperative to use lard, but she rendered hers herself and I don’t do that. So, I use coconut shortening instead and think it’s delicious. It makes a super flaky and yummy pie crust.

strawberry shortcake ingredients

To make this recipe, first slice, sugar, and slightly mash a ton of fresh berries. My grandma also said not to skimp on the sugar, but I honestly don’t like my berries as sweet as she did, so I use less. You use whatever makes you happy. 🙂

Make the perfect pie crust for homemade Strawberry shortcake from scratch
While the berries are getting all gooey, make your crusts. Also, make some homemade whipped cream if you want. My great-great grandma’s recipe does not call for whipped cream, but I love it! So I add it. I love to make homemade whipped cream in my Vitamix. If you don’t have one, just use your mixer. It’s really quick and easy to make homemade whipped cream. And so much better than the store bought stuff. Assemble the Strawberry Shorcake

When everything’s done, assemble the dessert – it’s a layered dish like lasagna. Ok, it’s nothing like lasagna really. Except it’s layered. 😉 Start with crust and end with strawberries. My Grandma said it’s better to leave some of the pie crust out than to end with too much. She also said it’s best to assemble this dessert while the crusts are still warm. But she liked the pie crusts really mushy and I do not prefer it that way. So I use cooled crusts and assemble right before I serve it.

Strawberry shortcake
Here’s my Great-Great Grandma’s recipe for you! Enjoy!

Yield: 6

My Great-Great Grandma's from Scratch Strawberry Shortcake Recipe

Strawberry Shortcake from scratch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


Pie Crust

  • 2 cups Simply Nature Organic All Purpose Flour, unbleached
  • 1 cup Coconut Oil Shortening {or lard like my great-great-grandma used}
  • 1 tsp Salt
  • 1/4 cup cold water + 1 TBS if necessary


  • 3 quarts organic strawberries
  • 1/3-1/2 cup Simply Nature Organic Cane Sugar

Homemade Whipped Cream {if desired}

  • 1 pint Heavy Whipping Cream
  • 1 TBS Simply Nature Organic Cane Sugar
  • 1 tsp Vanilla


For the strawberries

  1. Stem and partially crush 3 quarts organic strawberries.
  2. Add sugar to taste and place in fridge so that it will get nice and juicy.

For the crust

  1. Preheat oven to 400 degrees.
  2. Mix salt with flour. Cut in shortening with the edge of a spoon until all the flour is used and the mixture resembles crumbles.
  3. Sprinkle water on top and stir until the mass holds together.
  4. Place on floured board and knead lightly just until the dough can be rolled. Work in as little flour as possible.
  5. Divide dough into 6 portions. Roll each into thin, flat circles. Put circles on cookie sheets and back until browned to suit, 18-22 minutes.

For the whipped cream

  1. Add cream, sugar, and vanilla and beat to desired consistency.

To Assemble Shortcake

  1. Place crusts and berries together in large bowl, starting with the crust and alternating with the berries.
  2. Don't be stingy with the berries, my grandma said. It's better to not use all the crusts if there's a shortage of berries.
  3. Add whipped cream to individual serving bowls.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 4148Total Fat: 182gSaturated Fat: 111gCholesterol: 542mgSodium: 3449mgCarbohydrates: 578gSugar: 288gProtein: 70g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

Many thank to ALDI USA for sponsoring this post! I hope you’ll connect with them on Facebook and Twitter. Seriously, I love ALDI! Enjoy this recipe and Happy National Strawberry Shortcake Day!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. I live in the town next to the Strawberry Capital of the world so I love shortcake. I can’t wait to try this recipe; it’s obviously delicious since it’s stood the test of time!

  2. I’ve never had strawberry shortcake with pie crust before, but it looks so delicious, I’m going to try it. We have a new Aldi right up the road, too!

  3. In my opinion,, this is the only way to make strawberry shortcake, however, I like my crust with a little bit of sugar added in. My dad was in the restaurant business for 35 years in a small town in Arkansas that was considered the strawberry capital of the world in the 1950s through 1970s. During the peak season, we served 500 shortcake a day. Thank you for sharing your family recipe!

    1. Hi David..My Dad was a strawberry farmer from Bald Knob, Ar.
      His name was Olen King… he’s still living at almost 98.
      This is the way I grew up eating strawberry shortcake!
      Was your family owners of Kelley’s Grill in Bald Knob, Ar?