Before desserts came layered in jars or topped with elaborate frostings, there was old-fashioned shortcake—humble, buttery, and proudly uncomplicated. This classic recipe doesn’t rely on shortcuts or showy extras. Instead, it leans into what made early home baking so beloved: simple ingredients, careful hands, and a result that tastes like comfort itself.
Old-fashioned shortcake is not cake in the modern, fluffy sense. It’s closer to a tender biscuit—lightly sweet, rich with butter, and sturdy enough to soak up fruit juices without falling apart. When paired with fresh berries and cream, it becomes something quietly extraordinary.
What Makes Shortcake “Old-Fashioned”?
Traditional shortcake was built on cold butter cut into flour, creating flaky layers rather than an airy crumb. It was lightly sweetened, baked until golden, and split open while still warm. No mixes. No shortcuts. Just honest baking.
This style of shortcake is all about balance:
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Crisp edges and a soft interior
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Just enough sweetness to complement fruit
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A texture that holds up under berries and cream
Old-Fashioned Shortcake Recipe
Ingredients
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2 cups all-purpose flour
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¼ cup granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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½ cup cold unsalted butter, cut into cubes
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⅔ cup milk or light cream
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1 teaspoon vanilla extract (optional)
For serving: sliced strawberries or other berries, sugar, whipped cream
How to Make Old-Fashioned Shortcake
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