The best delicious Old-fashioned Shortcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Old-fashioned Shortcake recipe today!
Hello my friends, this Old-fashioned Shortcake recipe will not disappoint, I promise! Made with simple ingredients, our Old-fashioned Shortcake is amazingly delicious, and addictive, everyone will be asking for more Old-fashioned Shortcake.
What Makes This Old-fashioned Shortcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Old-fashioned Shortcake.
Ready to make this Old-fashioned Shortcake Recipe? Let’s do it!
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Ingredients For Butter Biscuit Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 3/4 cup Buttermilk or heavy cream
Ingredients For Topping and Filling
- 1-quart strawberries or other fruit
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1 1/2 cup heavy cream
Before Baking:
- 2 tablespoon buttermilk
- 2 tablespoons butter (room temperature)
- 2 tablespoons sugar
Instructions For Old-Fashioned Shortcake:
- Preheat the oven to 450F; set the rack on the middle level.
- BUTTERMILK BISCUIT DOUGH: Combine all the flours, salt, and baking powder in a mixing bowl and stir well to mix.
- Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
- Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over itself two or three times.
- Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones.
- Prepare biscuits: For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet.
- For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife.
- Transfer to a parchment-lined cookie sheet. Brush tops with buttermilk. Sprinkle with sugar.
- Bake for 10 to 15 minutes, until well risen and golden.
- Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with the dough still clinging to it, lower temperature to 350F and bake another 5 minutes.
- Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers.
- Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over the top.
- Split the small shortcakes in the same way and place the bottoms on individual dessert plates.
- Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top.
- Serve immediately. Pass the cream in a bowl for the guests to help themselves.
Yields
8 Servings
Old Fashioned Shortcake Recipe
The best delicious Old-fashioned Shortcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Old-fashioned Shortcake recipe today!
Ingredients
BUTTER BISCUIT DOUGH
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 3/4 cup Buttermilk or heavy cream
TOPPING AND FILLING
- 1- quart strawberries or other fruit
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1 1/2 cup heavy cream
BEFORE BAKING:
- 2 tablespoon buttermilk
- 2 tablespoons butter room temperature
- 2 tablespoons sugar
Instructions
- Preheat the oven to 450F; set the rack on the middle level.
- BUTTERMILK BISCUIT DOUGH: Combine all the flours, salt, and baking powder in a mixing bowl and stir well to mix.
- Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
- Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over itself two or three times.
- Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones.
- Prepare biscuits: For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet.
- For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife.
- Transfer to a parchment-lined cookie sheet. Brush tops with buttermilk. Sprinkle with sugar.
- Bake for 10 to 15 minutes, until well risen and golden.
- Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with the dough still clinging to it, lower temperature to 350F and bake another 5 minutes.
- Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers.
- Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over the top.
- Split the small shortcakes in the same way and place the bottoms on individual dessert plates.
- Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top.
- Serve immediately. Pass the cream in a bowl for the guests to help themselves.
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