How to Make Old-Fashioned Shortcake
1. Preheat and Prepare
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the Butter
Add the cold butter cubes and work them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Small pieces of butter are key to tenderness.
4. Add the Milk
Pour in the milk and vanilla (if using). Stir gently just until the dough comes together. Do not overmix—the dough should be soft and slightly shaggy.
5. Shape and Bake
Turn the dough out onto a lightly floured surface. Pat it into a round about ¾-inch thick. Cut into rounds or wedges and place them on the baking sheet.
Bake for 12–15 minutes, or until the shortcakes are golden on top.
How to Serve It the Traditional Way
While the shortcakes bake, toss sliced berries with a little sugar and let them sit to release their juices. Split the warm shortcakes open, spoon the fruit over the bottom half, add a generous dollop of whipped cream, then place the top back on.
Simple. Perfect. Unchanged for a reason.
Tips for the Best Shortcake
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Keep the butter cold for a flaky texture
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Handle the dough as little as possible
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Serve warm for the best flavor and softness
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Try peaches, blueberries, or stewed apples when strawberries aren’t in season
A Dessert That Never Lost Its Way
Old-fashioned shortcake doesn’t compete for attention—it earns it. It’s a reminder that some recipes don’t need improvement, only appreciation. One bite delivers butter, fruit, and cream in perfect harmony, just as it has for generations.
