Old Fashioned Strawberry Shortcake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, old-fashioned recipe for a single, large biscuit-style shortcake baked in a round pan. This rich cake is designed to be split and filled with fresh sweetened strawberries and whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 6–8 servings |
🔪 Key Equipment
- 8-inch round cake pan
- Large bowl
- Pastry blender
- Measuring cup
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | All-purpose |
| 1 Tbsp | Baking Powder | None |
| 6 Tbsp | Sugar | None |
| ½ tsp | Salt | None |
| ⅓ Cup | Butter | Cold, cubed |
| 1 | Egg | Large |
| ½ Cup | Milk | Plus extra to measure ¾ cup total liquid with egg |
| As needed | Melted butter | For brushing |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 450°F. Grease an 8-inch round cake pan.
- In a large bowl, sift or whisk together the 2 cups flour, 1 tbsp baking powder, 6 tbsp sugar, and ½ tsp salt.
- Cut in the ⅓ cup butter with a pastry blender or your fingertips until the mixture resembles coarse meal.
- In a glass measuring cup, lightly beat the 1 egg. Add enough ½ cup 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.
Step 2: Assemble and Bake
- 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 and top with sweetened strawberries and whipped cream.
💡 Make-Ahead & Storage: Best served fresh on the day it is baked, though baked shortcake layers can be stored tightly wrapped at room temperature for up to 1 day.
Original Recipe Scan
