Old-fashioned Shortcake Recipe

Old-fashioned Shortcake Recipe

Make the Old-fashioned Shortcake Recipe today for golden, tender shortcakes topped with whipped cream and fresh berries.

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yield8

Ingredients

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 425°F and grease a 9-inch pie dish thoroughly, ensuring the base and sides are lightly coated so the shortcake will release easily after baking. Use a small brush or a folded piece of baking parchment to spread a thin, even film of butter or shortening; the prepared pie dish will be the geometry anchor for the finished cake.

Step 2: Combine the dry ingredients

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, salt, and a pinch of nutmeg until the mixture looks even and airy. This dry blend should appear pale, slightly powdery, with tiny specks of nutmeg distributed through the flour.

Step 3: Cut in the butter and add the wet ingredients

Cut the chilled, cubed butter into the dry mixture with a fork or pastry cutter until small, pea-sized crumbs form and the texture resembles coarse sand. Stir in the egg and milk just until the dough comes together into a soft, slightly sticky batter—do not overmix. Transfer the batter into the greased 9-inch pie dish, spreading gently so the surface is smooth and even.


Step 4: Bake until golden and set

Bake the filled pie dish for 18–22 minutes, watching for the top to turn a warm golden brown and the edges to caramelize lightly. A toothpick inserted into the center should come out clean; the cake will show a slightly domed, tender top with a firm edge.

Step 5: Cool and prepare toppings

Remove the pie dish from the oven and allow the shortcake to cool in the dish until it reaches room temperature so it firms up slightly for neat slicing. Meanwhile, prepare fresh berries and whip the cream to soft, pillowy peaks—season the cream barely with a touch of sugar if you like.

Step 6: Slice and plate to serve

Slice a generous wedge from the cooled shortcake and transfer it to a plain white plate. Top with a generous dollop of freshly whipped cream and three stacked slices of ripe strawberry arranged gently into the cream. Serve immediately while the textures remain contrasty—golden, slightly crisp edges; moist, tender crumb; airy cream; and glossy, vibrant berries.


Notes