Introduction
Shortcake is a classic dessert that is perfect for summer. It’s a simple yet delicious treat that can be enjoyed on its own or with fresh fruit and whipped cream. In this recipe, we’ll show you how to make homemade shortcake from scratch. It’s easy to make and tastes so much better than the store-bought version. Plus, you can customize it with your favorite toppings!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup milk
- 1 tsp vanilla extract
- 1 egg, beaten
- 2 cups sliced strawberries
- 1 cup whipped cream
Instructions
- Preheat the oven to 425°F (218°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter to the bowl and use a pastry cutter or your hands to break it into small pieces until the mixture looks like coarse sand.
- In a separate bowl, combine the milk, vanilla extract, and beaten egg. Pour this mixture into the dry ingredients and stir until just combined.
- On a lightly floured surface, knead the dough a few times and shape it into a flat disk. Use a cookie cutter or a glass to cut out 4-6 round shortcakes, depending on the size you prefer.
- Place the shortcakes on a baking sheet lined with parchment paper and brush the tops with a little bit of milk.
- Bake for 15-20 minutes, or until the shortcakes are golden brown and cooked through.
- Slice the shortcakes in half and top each bottom half with a spoonful of sliced strawberries and whipped cream. Place the top half of the shortcake back on and add more strawberries and whipped cream on top.
- Serve and enjoy!
Variations
- Vegan Shortcake: Use vegan butter and almond milk instead of dairy butter and milk.
- Chocolate Shortcake: Add 1/4 cup cocoa powder to the dry ingredients and substitute the strawberries for chocolate chips or chocolate sauce.
- Lemon Shortcake: Add 1 tbsp lemon zest to the dry ingredients and substitute the strawberries for blueberries or raspberries.
- Savory Shortcake: Omit the sugar and add 1/4 tsp garlic powder and 1/4 tsp black pepper to the dry ingredients. Top with sliced ham or bacon and a fried egg.
Conclusion
Shortcake is a delicious and easy dessert that everyone will love. With this homemade recipe, you can enjoy a classic treat that’s perfect for summer. Customize it with your favorite toppings and enjoy it any time of day!
FAQ
What is shortcake?
Shortcake is a type of cake that is typically made with flour, sugar, butter, eggs, and baking powder. It has a crumbly texture and is often served with whipped cream and fresh berries.
Can I use a gluten-free flour for this recipe?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. However, the texture of the shortcake may be slightly different.
Can I use frozen berries instead of fresh berries?
Yes, you can use frozen berries in place of fresh berries. However, you will need to thaw and drain the berries before using them in the recipe.
How do I make whipped cream for the shortcake?
To make whipped cream, you will need heavy cream and sugar. Beat the heavy cream and sugar together in a bowl with an electric mixer until stiff peaks form.
Can I make the shortcake ahead of time?
Yes, you can make the shortcake ahead of time. Store it in an airtight container at room temperature for up to 2 days.
Can I freeze the shortcake?
Yes, you can freeze the shortcake. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
Can I use a different type of fruit instead of berries?
Yes, you can use any type of fruit you like with the shortcake. Peaches, nectarines, and mangoes are all delicious options.
How do I know when the shortcake is done?
The shortcake is done when it is golden brown and a toothpick inserted into the center comes out clean.
Can I add other flavors to the shortcake?
Yes, you can add other flavors to the shortcake by incorporating ingredients like lemon zest, almond extract, or vanilla extract into the batter.
How do I store leftover shortcake?
Store leftover shortcake in an airtight container in the refrigerator for up to 3 days.
