Old-Fashioned Shortcake Nothing beats homemade!

Ingredients You’ll Need

For the Shortcakes (Makes 6–8)

2 cups (250g) all-purpose flour

¼ cup (50g) granulated sugar, plus extra for sprinkling

1 tbsp baking powder

½ tsp salt

½ cup (1 stick / 115g) cold unsalted butter, cubed

¾ cup (180ml) cold heavy cream (plus extra for brushing)

For the Berries:

4 cups fresh strawberries (or mixed berries), hulled and sliced

2–3 tbsp granulated sugar

1 tsp lemon juice (optional)

For the Whipped Cream:

1 cup (240ml) cold heavy cream

2 tbsp powdered sugar

½ tsp pure vanilla extract

Step-by-Step Instructions

1. Macerate the Berries

Toss berries, sugar, and lemon juice in a bowl. Let sit 30+ minutes at room temp.

2. Make the Shortcake Biscuits

Preheat oven to 425°F (220°C). Line baking sheet with parchment.

In a bowl, whisk flour, sugar, baking powder, and salt.

Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits.

Stir in ¾ cup cold cream until just combined (dough will be shaggy).

Turn onto floured surface; gently pat into 1-inch thick round.

Cut into 6–8 rounds with a floured biscuit cutter (or glass).

Place on sheet; brush tops with cream and sprinkle with sugar.

3. Bake to Golden Perfection

Bake 14–16 minutes, until golden brown. Cool 5 minutes.

4. Whip the Cream

Beat cold cream, powdered sugar, and vanilla until soft peaks form.

5. Assemble & Serve

Split warm shortcakes in half.

Spoon berries + juices over bottom halves.

Top with whipped cream, then shortcake tops.

Drizzle with extra berry syrup.