Old-Fashioned Shortcake
This is a classic, tender, slightly sweet biscuit-style shortcake, perfect for piling high with sweetened fresh strawberries, peaches, or any summer fruit and a dollop of whipped cream.
Ingredients
For the Shortcake:
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2 cups (240g) all-purpose flour
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1 cup (200g) granulated sugar
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4 teaspoons (16g) baking powder
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1 teaspoon (6g) salt
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Pinch of nutmeg (optional, but traditional)
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½ cup (113g / 1 stick) cold butter, cubed
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⅓ cup (80ml) milk (whole or buttermilk preferred)
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1 large egg
For Serving:
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1–2 quarts fresh strawberries or other berries
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2–4 tablespoons granulated sugar (for macerating the fruit)
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1 cup heavy cream, whipped with 1–2 tbsp sugar and 1 tsp vanilla
Instructions
1. Prepare:
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper.
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Wash, hull, and slice the berries. Toss with 2–4 tbsp sugar and let sit at room temperature for at least 30 minutes to create a juicy syrup.
2. Make the Shortcake Dough:
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In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
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Using a pastry blender, fork, or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
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In a small bowl, whisk the milk and egg together.
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Make a well in the dry ingredients and pour in the milk-egg mixture. Stir gently with a fork until just combined and a soft, shaggy dough forms. Do not overmix.
3. Shape & Bake:
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Turn dough out onto a lightly floured surface. Gently pat or roll to about ¾-inch thickness.
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Using a floured 3-inch round cutter (or a glass), cut into rounds. Press straight down—do not twist. Re-roll scraps once.
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Place rounds on the prepared baking sheet, about 2 inches apart.
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Optional: Brush tops with a little milk or cream and sprinkle with coarse sugar.
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Bake for 12–15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
4. Assemble:
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Let shortcakes cool slightly on a wire rack.
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Split each warm shortcake horizontally with a fork.
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Place the bottom half on a plate, spoon a generous amount of macerated fruit and juices over it, add a dollop of whipped cream, then place the top half over the cream. Top with more fruit and cream.
Baker’s Notes
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Keep Ingredients Cold: This ensures a tender, flaky texture. If the dough gets warm, pop it in the fridge for 15 minutes before cutting.
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Buttermilk Variation: Substitute the milk with buttermilk for extra tang and tenderness. Add ¼ tsp baking soda with the dry ingredients.
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Single Large Cake: Pat the entire dough into a greased 9-inch round pan and bake for 20–25 minutes. Cut into wedges to serve.
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Storage: Best eaten the day they are made. Biscuits can be stored in an airtight container for 1–2 days and reheated gently.
Enjoy this timeless, simple dessert that truly lets the flavor of fresh fruit shine