Ah, an Old-Fashioned Shortcake—classic, buttery, slightly crumbly biscuits layered with sweet strawberries and cream. Here’s a thorough, traditional recipe:
Ingredients (makes 6–8 shortcakes)
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup whole milk (or heavy cream for richer shortcakes)
- 1 tsp vanilla extract (optional)
For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4–1/3 cup sugar (adjust to taste)
For the whipped cream:
- 1 cup heavy cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the strawberries
- Combine sliced strawberries with sugar in a bowl.
- Let sit at room temperature for at least 30 minutes so they release their juices.
2. Make the shortcakes
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in milk (and vanilla if using) just until dough comes together—don’t overmix!
3. Shape and bake
- Turn dough onto a lightly floured surface and gently knead 3–4 times.
- Pat or roll to about 3/4-inch thickness.
- Use a 2.5–3 inch round cutter to cut shortcakes (re-roll scraps).
- Place on a baking sheet lined with parchment.
- Brush tops lightly with milk or cream for golden tops.
- Bake 12–15 minutes, until golden brown. Cool slightly.
4. Whip the cream
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
5. Assemble
- Split shortcakes in half horizontally.
- Spoon a generous layer of macerated strawberries over the bottom half.
- Add whipped cream.
- Top with the other half of the shortcake. Optional: more strawberries and cream on top.
This is the classic, rustic version—light, slightly crumbly, and perfectly balanced between sweet berries, tender biscuit, and creamy whipped cream.
If you like, I can also give a shortcut version using pantry staples that’s almost as good but much quicker. Do you want that version too?
