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shortcake recipe

Shortcake Recipe

Pinklady
Shortcake has been around for centuries, dating back to the 16th century in England. The term "short" refers to the crumbly texture of the biscuit, achieved by incorporating fat, usually butter or lard, into the dough. Traditionally, shortcakes were made with unsweetened biscuits and served with fruits like strawberries or raspberries, sweetened slightly with sugar and topped with whipped cream. Over time, this simple recipe has evolved into a beloved dessert staple, especially in the United States, where strawberry shortcake remains a summer favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine England
Servings 6
Calories 300 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Knife
  • Cooling rack
  • Medium bowl (for whipped cream)
  • Electric mixer or whisk

Ingredients
  

For the Shortcake Biscuits:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (cold, cubed)
  • 2/3 cup milk (cold)
  • 1 teaspoon vanilla extract

For the Fruit Filling:

  • 4 cups fresh strawberries (sliced)
  • 1/4 cup granulated sugar

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Wash and hull the strawberries, then slice them into bite-sized pieces.
  • In a medium bowl, combine the sliced strawberries and sugar. Toss them together until the sugar evenly coats the fruit.
  • Let the mixture sit for about 15 minutes to allow the strawberries to release their juices, creating a sweet syrup.
  • Step 2: Make the Shortcake Biscuits
    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  • Stir in the milk and vanilla extract, mixing until the dough comes together. Be careful not to overmix—it should be slightly sticky but manageable.
  • Turn the dough onto a floured surface and gently knead it a few times. Pat it out to about 1-inch thickness.
  • Use a round biscuit cutter (or a glass) to cut out biscuits and place them onto the prepared baking sheet.
  • Bake for 15-20 minutes, or until the biscuits are golden brown on top. Once done, transfer them to a cooling rack and let them cool for 5-10 minutes.
  • Step 3: Make the Whipped Cream
    While the biscuits are cooling, prepare the whipped cream. In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  • Using an electric mixer or a whisk, whip the cream until soft peaks form. Be careful not to over-whip, or it will become grainy.
  • Step 4: Assemble the Shortcakes
    Once the biscuits have cooled slightly, slice them in half horizontally.
  • Spoon some of the macerated strawberries onto the bottom half of the biscuit, allowing the sweet juices to soak in a little.
  • Add a generous dollop of whipped cream on top of the strawberries.
  • Place the top half of the biscuit over the cream and finish with another spoonful of strawberries and a small dab of whipped cream for presentation.

Video

Keyword Shortcake Recipe