A classic, old-fashioned recipe for a single, large shortcake baked in a round pan. This rich, biscuit-style cake is designed to be split and filled with fresh strawberries and cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Flour |
| 1 Tbsp | Baking Powder |
| 6 Tbsp | Sugar |
| ½ tsp | Salt |
| ⅓ Cup | Butter, cold |
| 1 | Egg |
| ½ Cup | Milk |
Instructions
- Preheat your oven to 450°F. Grease an 8-inch round cake pan.
- In a large bowl, sift or whisk together the flour, baking powder, sugar, and salt.
- Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse meal.
- In a glass measuring cup, lightly beat the egg. Add enough milk to the cup to measure a total of ¾ cup of liquid.
- Gradually stir the milk-egg mixture into the flour mixture with a fork until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for about 20 seconds.
- Divide the dough in half. Pat half of the dough into the bottom of the prepared pan.
- Brush the top of the dough in the pan with a little melted butter.
- Pat out the remaining half of the dough into an 8-inch round and place it on top of the buttered layer.
- Bake for 12 to 15 minutes, or until golden brown.
- To serve, carefully split the warm cake along the buttered seam and fill with sweetened strawberries and whipped cream.
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