Ahhh, Old-Fashioned Shortcake 🤍🍰 — tender, buttery, and not-too-sweet, just like grandma made.
🍰 Old-Fashioned Shortcake (Classic Biscuit Style)
Ingredients (6 shortcakes)
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (115 g) cold butter, cubed
- ¾ cup (180 ml) milk or cream
- 1 large egg (traditional, optional but rich)
- 1 tsp vanilla extract (optional)
Instructions
1️⃣ Heat oven
- Preheat to 220°C / 425°F.
- Line a baking tray with parchment.
2️⃣ Dry mix
- Whisk flour, sugar, baking powder, and salt.
3️⃣ Cut in butter
- Work in cold butter until coarse crumbs form.
4️⃣ Add liquids
- Stir in milk, egg, and vanilla just until dough forms.
5️⃣ Shape
- Pat dough 1-inch thick.
- Cut into rounds (or drop by spoonfuls).
6️⃣ Bake
- Bake 12–15 minutes until lightly golden.
🍓 Classic Serving (The Right Way)
- Split warm shortcake
- Spoon over sweetened strawberries
- Add fresh whipped cream
- Top with shortcake lid 😌
🔥 Old-School Tips
- Cold butter = flaky crumb
- Don’t overmix
- Best served warm, same day
🔄 Variations
- Buttermilk shortcake
- Blueberry or peach shortcake
- Drop shortcakes (no rolling)
- Cast-iron skillet shortcake
If you want the true 1800s-style recipe, cake-style shortcake, or make-ahead tips, just say the word 🤍
