Geyer Family "Old Fashioned" Shortcake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

This recipe makes the easiest, most delicious biscuit-style shortcake in the world*, which can be topped with any fruit for a dessert that will feed and delight a crowd.

Chuck Geyer grew up with his mother, Eleanor Ruth Madison Geyer, making this no-fuss shortcake for the family at their dairy farm in Pulaski, NY. Her recipe has been adapted over the years for maximum deliciousness by long-time farm friend and Team Agriberry member Julia Grimes.

If eaten plain, this cake will seem a bit dry and coarse, but that's in order to allow it to absorb the fruit juices without becoming soggy.

Add some freshly whipped cream and a scoop or two of vanilla ice cream, and this dessert will serve 20. Note: The toppings and the cake can be made up to a day ahead.

Course: Dessert
Ingredients
Fruit Topping
  • 2 Qts Strawberries (or 8 cups of any fresh fruit) Rinsed, hulled and sliced
  • 2 C Sugar (1/4 c sugar per cup of fruit)
Cake Ingredients
  • 5 2/3 C Baking Mix (Bisquick is preferred.)
  • 2/3 C Powdered Milk
  • 1 1/2 C Sugar
  • 1/4 C Butter melted
  • 3 T Sour Cream
  • 1 T Vanilla
  • 1 1/2 C Water
Instructions
  1. Preheat oven to 350 degrees; grease a 9x13 cake pan.
Fruit Preparation
  1. Combine fruit and sugar in a glass or plastic container. Cover and refrigerate for at least two hours to allow juices to release, while the cake bakes and cools.

Cake Preparation
  1. Combine all dry ingredients in a large bowl. Add wet ingredients and stir until just mixed, then pour into the prepared cake pan. Bake for 30 to 35 minutes until this firm-textured cake is lightly browned. Let cool.
Serving Instructions
  1. Slice the cooled cake into 20 squares (4 across, 5 long). Slice the cake square in half horizontally and place the two halves cut side up in a shallow, microwave-safe bowl. Place in a microwave and heat for 10 seconds, full power.

  2.  Use a ladle or measuring scoop to top the bottom piece of the cake approximately 1/8 C of fruit and released juices. The juice will soak into the cake.

  3. Place the top slice on the fruit and pour another 1/8 C fruit/juice over all. 

  4. Add a scoop of ice cream and/or top with whipped cream and serve immediately.

Recipe Notes

Recipe courtesy of the Geyer family and Kitchen Magician Julia Grimes.

*We are totally biased in our assertion.