Here’s a classic, tender Shortcake recipe—perfect on its own or topped with strawberries and whipped cream 🍓🍰
Classic Shortcake
Ingredients (serves 6)
Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 2/3 cup milk (or heavy cream for richer shortcake)
- 1 tsp vanilla extract
Optional Toppings:
- Fresh strawberries, sliced + sugar
- Whipped cream
- Other fruit (blueberries, peaches, raspberries)
Instructions
- Preheat Oven
Preheat to 425°F (220°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients
In a bowl, whisk flour, sugar, baking powder, and salt. - Cut in Butter
Cut cold butter into the flour mixture until it resembles coarse crumbs. - Add Liquid
Stir in milk and vanilla just until a soft dough forms. Do not overmix. - Shape
Drop dough into 6 equal mounds or gently pat into a 1-inch thick round and cut into circles. - Bake
Bake 12–15 minutes, until golden on top. - Cool Slightly
Let cool for 5 minutes before serving.
Serving (Classic Strawberry Shortcake)
- Toss sliced strawberries with a little sugar and let sit 10 minutes.
- Split shortcakes in half.
- Layer strawberries and whipped cream inside and on top.
Tips & Variations
- More Biscuit-Style: Use heavy cream instead of milk.
- Sweeter Cake-Style: Add 1 extra tablespoon sugar.
- Lemon Twist: Add 1 tsp lemon zest to the dough.
- Make Ahead: Shortcakes freeze well—just reheat briefly.
If you’d like, I can also give you a cake-style shortcake, a chocolate version, or a quick 3-ingredient shortcake.
