Old-Fashioned Shortcake, Just Like Homemade Should Be
For generations, shortcake has been a summer staple across America. Authentic shortcake isn’t made with sponge cake—it begins with buttery, biscuit-style rounds that bake up crisp and golden on the outside while staying soft and tender inside. Served warm, they’re split and layered with sweet, juicy berries and billowy whipped cream lightly kissed with sugar.
It’s simple. It’s seasonal. And it’s the kind of dessert that instantly brings back memories of sunny afternoons, family get-togethers, and quiet moments spent outdoors.
Why This Shortcake Stands Out
🍓 Made the classic biscuit-style way—never cake
💛 Flaky, buttery layers paired with syrupy berries
⏱️ Ready with just 20 minutes of prep and a quick bake
💸 Feeds 6–8 for under $7
🌾 Nut-free and easily adapted for gluten-free needs
Old-Fashioned Shortcake — Made From Scratch
📝 Ingredients
| For the Shortcakes (6–8) | For the Berries | For the Whipped Cream |
|---|---|---|
| 2 cups (250g) all-purpose flour | 4 cups fresh strawberries (or mixed berries), hulled and sliced | 1 cup (240ml) cold heavy cream |
| ¼ cup (50g) granulated sugar, plus extra for topping | 2–3 tbsp granulated sugar | 2 tbsp powdered sugar |
| 1 tbsp baking powder | 1 tsp lemon juice (optional) | ½ tsp pure vanilla extract |
| ½ tsp salt | ||
| ½ cup (115g) cold unsalted butter, cubed | ||
| ¾ cup (180ml) cold heavy cream, plus more for brushing |
💡 Tips for Success
- Keep the butter and cream cold for the flakiest texture
- Handle the dough gently to avoid dense biscuits
- Let the berries rest at least 30 minutes to create natural syrup
🍴 Instructions
1. Macerate the Berries
Toss berries with sugar and lemon juice.
Let sit at room temperature for 30 minutes or more.
2. Prepare the Shortcakes
Heat oven to 425°F (220°C) and line a baking sheet with parchment.
Whisk flour, sugar, baking powder, and salt together.
Cut in butter until the mixture looks coarse and crumbly.
Add cream and mix just until a rough dough forms.
Pat into a 1-inch thick circle and cut into 6–8 rounds.
Place on baking sheet, brush with cream, and sprinkle with sugar.
3. Bake
Bake 14–16 minutes until lightly golden.
Cool for about 5 minutes before assembling.
4. Make the Whipped Cream
Whip cream with powdered sugar and vanilla until soft peaks form.
5. Assemble
Split warm shortcakes in half.
Spoon berries and juices over the bottoms.
Add whipped cream, cap with the tops, and drizzle with extra berry syrup.
🌿 Serving Suggestions
☕ Pair with iced tea or fresh coffee
🍯 Finish with a drizzle of honey or balsamic glaze
🥄 Add a scoop of vanilla ice cream for extra richness
🌿 Garnish with fresh mint
✨ This is shortcake the way it was meant to be—flaky, juicy, simple, and absolutely timeless.
