There’s something magical about sinking your fork into a perfectly made shortcake. That delicate, buttery biscuit soaking up sweet berry juices and melding with clouds of whipped cream creates one of life’s simple pleasures. I’ve spent years perfecting this easy shortcake recipe, and trust me, it’s a game-changer. Even if you’re not a confident baker, this foolproof version will have you creating shortcake that rivals any bakery’s version.
Why You’ll Love This Easy Shortcake Recipe
- Truly Simple Preparation – With just one bowl and basic ingredients, you’ll have perfect shortcakes ready for the oven in under 15 minutes
- Versatile Base – Works beautifully with any seasonal fruit from classic strawberries to peaches, blueberries, or mixed berries
- Make-Ahead Friendly – The shortcake biscuits can be made a day ahead and briefly reheated when ready to serve
- Crowd-Pleasing Classic – This recipe consistently earns rave reviews, even from the pickiest dessert critics
Contents
Table of Contents
Ingredients for Homemade Shortcake
- All-purpose flour – The foundation of our shortcake provides structure (use unbleached for best flavor)
- Granulated sugar – Just enough sweetness without overpowering the fruit (plus extra for sprinkling on top)
- Baking powder – The leavening agent that gives our shortcakes their beautiful rise
- Salt – Enhances all the flavors and balances the sweetness
- Cold butter – Creates those delicious flaky layers (the colder the better!)
- Heavy cream – Adds richness and helps create a tender texture
- Vanilla extract – Provides a warm, aromatic backdrop for the fruit flavors
- Egg – For a golden, slightly crisp exterior when brushed on top
How to Make Easy Shortcake
Step 1: Prepare Your Ingredients
Start by gathering everything you’ll need and preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup. The key to perfect shortcake biscuits is working with cold ingredients, so keep your butter in the refrigerator until the very last minute. Measure out all your dry ingredients so they’re ready to go.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mixing these ingredients thoroughly now ensures even distribution of the leavening agents and sweetness throughout your shortcakes.
Step 3: Cut in the Butter
Take your cold butter (1/2 cup or 1 stick) straight from the refrigerator and cut it into small cubes. Add these butter pieces to your flour mixture. Using either a pastry cutter, two knives, or even just your fingertips, work quickly to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Those little butter pockets are going to create steam as they bake, resulting in delicious flaky layers!
Step 4: Add the Wet Ingredients
In a small bowl or measuring cup, combine 3/4 cup of cold heavy cream and 1 teaspoon of vanilla extract. Make a well in the center of your flour-butter mixture and pour in the cream mixture. Stir gently with a fork just until the dough starts to come together. It will look shaggy and a bit dry at this point that’s exactly what we want!
Step 5: Form and Cut the Dough
Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 3/4-inch thick. Try not to overwork it the less you handle the dough, the more tender your shortcakes will be. Using a 2.5-inch round biscuit cutter (or a drinking glass in a pinch), cut out rounds and place them on your prepared baking sheet about 2 inches apart.
Step 6: Brush and Bake
Beat one egg with a tablespoon of water to create an egg wash. Gently brush the tops of your shortcakes with this mixture and sprinkle with a little extra sugar for a beautiful sparkle and slight crunch. Bake in your preheated oven for 12-15 minutes until the tops are golden brown and the shortcakes have risen beautifully.
Variations You Can Try
- Lemon Shortcake – Add 1 tablespoon of lemon zest to the dry ingredients for a bright, citrusy kick
- Cinnamon-Sugar Topping – Mix cinnamon with the sugar you sprinkle on top for a warm spice note
- Drop Biscuit Style – Instead of cutting out rounds, simply drop large spoonfuls of the dough onto your baking sheet for a more rustic look
- Chocolate Chip Shortcake – Fold in 1/3 cup mini chocolate chips for a dessert that pairs beautifully with strawberries
Pro Tips for Perfect Shortcake
- Cold Ingredients Are Crucial – For the flakiest texture, make sure your butter and cream are thoroughly chilled. You can even chill the bowl and pastry cutter!
- Don’t Overwork the Dough – Handle the mixture as little as possible to keep the shortcakes tender. Overworking develops gluten, which creates toughness.
- Proper Cutting Technique – When cutting out your biscuits, press straight down and up without twisting the cutter. Twisting seals the edges and can prevent proper rising.
- Even Sizing Matters – Try to make all your shortcakes uniform in size and thickness so they bake evenly.
How to Serve Shortcake recipe
The classic way to serve shortcake is to split a warm biscuit in half horizontally, spoon macerated fruit (like strawberries that have been sliced and tossed with a bit of sugar) over the bottom half, add a generous dollop of freshly whipped cream, and then crown it with the top half of the biscuit.
For an elegant presentation, arrange your shortcake components on a platter and let guests build their own desserts. This interactive approach always creates excitement around the dessert table and allows everyone to customize their portion size. For a decadent twist, offer a small bowl of Andes Mint Chocolate Dip alongside your strawberries – the combination of mint chocolate with fresh berries and shortcake creates an extraordinary flavor experience.
Make Ahead and Storage
Storing Leftover Shortcakes
Store completely cooled shortcake biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits for up to 3 months.
Freezing the Dough
You can also freeze unbaked shortcake dough. Cut out the rounds, place them on a baking sheet, and freeze until solid. Transfer the frozen rounds to a freezer bag and store for up to 3 months. When ready to bake, add a couple of minutes to the baking time – no need to thaw first!
Reheating
To refresh day-old shortcakes, warm them in a 350°F oven for about 5 minutes. This revives their texture and makes them taste almost fresh-baked again.
FAQs About Shortcake Recipe
What’s the difference between shortcake and regular cake?
Shortcake is more closely related to biscuits or scones than to typical cake. The “short” in shortcake refers to the high fat content that creates a crumbly, tender texture rather than the soft, spongy texture of regular cake. Traditional shortcake isn’t as sweet as cake and has a more substantial texture that stands up well to juicy fruits.
Can I make shortcake without a biscuit cutter?
Absolutely! You can use a drinking glass, a clean empty can with both ends removed, or even cut squares with a knife. Alternatively, you can make drop shortcakes by simply spooning the dough onto your baking sheet for a more rustic presentation.
Why did my shortcake turn out tough?
The most common reason for tough shortcake is overworking the dough. Each time you handle, mix, or fold the dough, you’re developing gluten, which can make the final product tough. Keep handling to a minimum and use a light touch for tender results.
Can I substitute the heavy cream?
While heavy cream provides the best flavor and texture, you can substitute full-fat buttermilk for a tangy variation. In a pinch, whole milk with a tablespoon of melted butter added can work, though the shortcakes might not be quite as rich.
The Perfect Base for Any Fruit Dessert
This easy shortcake recipe is the perfect blank canvas for showcasing seasonal fruits. From the first strawberries of spring to the last peaches of summer, these buttery, tender shortcakes elevate simple fruit into a memorable dessert. The beauty of this recipe lies in its simplicity – just a few basic ingredients transform into something truly special.
What I love most about shortcake is how it brings people together. There’s something nostalgic and comforting about it that appeals to all generations. Whether you’re making it for a holiday gathering, a backyard barbecue, or just a simple weeknight treat, this easy shortcake recipe is sure to become a staple in your dessert rotation.
Easy Shortcake
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
Shortcake Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 2/3 cup whole milk
- 1 tsp vanilla extract
Topping
- 2 cups fresh strawberries sliced
- 2 tbsp granulated sugar
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter cubes and mix until the mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined.
- Drop dough onto a baking sheet in 6 equal portions. Bake for 15-18 minutes, until golden brown.
- Toss strawberries with sugar and let them sit for 10 minutes to release juices.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice shortcakes in half, layer with strawberries and whipped cream, then top with the other half.