Old-Fashioned Shortcake

This recipe for Old-Fashioned Shortcake brings back the simple charm of a true baking classic. With a tender, subtly sweet, and buttery cake base, it’s the perfect foundation for fresh berries and a dollop of whipped cream. This easy-to-make shortcake is a quintessential summer dessert that celebrates fresh flavors and comforting textures.

Ingredients:

Instructions:

1. Preheat Oven & Prepare Pan: Preheat your oven to 425°F (225°C). Grease a 9-inch pie dish or square baking pan thoroughly.
2. Combine Dry Ingredients & Cut in Butter: In a large mixing bowl, sift together the 2 cups all-purpose flour, 1 cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt, and a pinch of nutmeg. Sifting helps to ensure a light texture. Add the ½ cup chilled and cubed butter to the dry ingredients. Using a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. This step is crucial for creating tender shortcake.
3. Mix in Wet Ingredients: In a separate small bowl, whisk together the ⅓ cup milk and 1 egg. Pour the wet mixture into the dry ingredients. Mix until just combined. Be careful not to overmix the batter; it’s okay if a few small lumps remain, as overmixing can lead to a tough shortcake.
4. Bake: Transfer the batter evenly into the prepared 9-inch pie dish or square baking pan. Bake for 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center of the shortcake comes out clean.
5. Cool & Serve: Allow the shortcake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice the shortcake and serve fresh with an abundance of your favorite berries (strawberries, blueberries, raspberries) and a generous dollop of freshly whipped cream.