What “Old‑Fashioned Shortcake” Means
“Shortcake” traditionally refers to a biscuit‑like cake or individual scone that’s split and filled with fruit (commonly strawberries) and whipped cream. The “old‑fashioned” version is more rustic and less sweet than modern sponge cakes — it's about balance: lightly sweetened cake + vibrant fruit + cream. It’s often associated with summer when berries are fresh.
In many recipes, shortcake is essentially a rich baking‑powder biscuit — crumbly, tender, slightly crisp on top — not a heavy cake. For example, “Old‑Fashioned Strawberry Shortcake” recipes call for using flour, butter, sugar, baking powder, and milk or buttermilk.
The Three Tomatoes
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Crisco®
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Trisha Yearwood’s “Old‑Fashioned Strawberry Shortcake” uses cold butter, eggs, milk, and classic layering of berries and whipped cream.
Food Network
Let’s build a “master” version, then explore adjustments and strategies so you can make it confidently.
Ingredients (Yields ~6–8 servings)
Below is a robust list. You can scale up or down.
For the Shortcake (Biscuit Cake Layer)
2 cups all-purpose flour (or mix part cake flour for lighter texture)
2½ teaspoons baking powder
½ teaspoon salt
2 tablespoons granulated sugar
½ cup (1 stick) unsalted cold butter, cubed
1 large egg, beaten
½ to ¾ cup milk or buttermilk (start lower, adjust as needed)
Optional: 1 teaspoon pure vanilla extract
For the Fruit Filling (Classic: Strawberries, but can vary)
1 quart (≈ 4 cups) strawberries, hulled & sliced (or mixed berries)
2 to 3 tablespoons granulated sugar (adjust to berry sweetness)
1 tablespoon lemon juice (optional, brightens flavor)
Optional: some liqueur (like Grand Marnier) for adult variation
food.com
For the Whipped Cream
1 to 1½ cups heavy whipping cream
2 tablespoons powdered sugar (or to taste)
1 teaspoon vanilla extract
Garnish & Extras
Fresh mint or basil leaves
Additional whole berries
A dusting of powdered sugar
Equipment & Prep Tips
You’ll need:
Mixing bowls
Pastry blender or two knives or food processor (for cutting butter)
Measuring cups & spoons
Baking sheet or ovenproof pan
Parchment paper or nonstick spray
Knife, cutting board
Whisk and spatula for whipped cream
Serving platter
Prep notes:
Chill your butter and tools: cold butter is essential for flaky texture. Keep your mixing bowl cold, or even chill your flour bowl briefly.
Preheat your oven: get your oven up to ~425 °F (≈ 220 °C) before baking.
Prepare fruit ahead: slice berries and mix with sugar & lemon; allow to macerate while you bake the shortcake (so they release juices).
Line your baking sheet: use parchment or grease to prevent sticking.
Don’t overmix the dough: you want it just combined; overworking develops gluten and toughens the shortcake.
Step‑by‑Step Method & Narration
Step 1: Macerate the Fruit
In a bowl, combine sliced berries, sugar, and lemon juice (if using).
Gently toss and let sit for at least 20–30 minutes (ideally while you bake). This allows the fruit to release juices and soften.
Step 2: Mix the Dry Ingredients & Cut in Butter
In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
Add the cold, cubed butter. Using a pastry blender (or two knives, or your fingertips), cut the butter into the flour until the mixture resembles coarse crumbs, with pea‑sized bits of butter visible.
These butter bits melt during baking and give lift and tenderness.
Step 3: Add Wet Ingredients & Form Dough
In a smaller bowl, whisk together egg, and about ½ cup milk (plus vanilla if using).
Pour the wet mixture into the dry mixture. Stir gently until just moistened — you want a soft dough that holds together. If too dry, add more milk, a tablespoon at a time.
Turn the dough out onto a lightly floured surface. Gently knead 2–3 times to bring it together (do not over‑knead). Pat or roll to about ¾‑inch to 1‑inch thickness.
Step 4: Cut & Bake Shortcakes
You have two main options: large shortcake (layered cake style) or individual shortcakes (scones/biscuits).
Option A: Large Shortcake / Layer Cake Style
Form the dough into a single round disk (or rectangle).
Place on parchment-lined baking sheet.
Brush the top with a bit of milk or melted butter, and optionally sprinkle some sugar.
Bake at 425 °F for 10–15 minutes, or until golden and well risen.
Let cool, then slice horizontally into two layers using a serrated knife.
Option B: Individual Shortcakes
Use a round cutter (≈ 2½ to 3‑inch) to cut individual rounds from the dough.
Place them spaced apart on baking sheet.
Bake at 425 °F for 10–12 minutes (or per your oven’s timing) until golden.
While still warm (not hot), split them open (like a biscuit).
The Clabber Girl “Old Fashioned Shortcake” version uses 2 cups flour, 2½ tsp baking powder, ½ tsp salt, 2 Tbsp sugar, ½ cup shortening or butter, egg, and ½ cup milk.
Clabber Girl
Trisha Yearwood’s version uses cold butter, eggs, and milk — and instructs cutting tops with buttermilk, sprinkling sugar, and baking 10–15 minutes.
Food Network
Step 5: Whip the Cream
In a chilled bowl, pour heavy cream.
Whisk (or use mixer) on medium speed until it begins to thicken.
Add powdered sugar and vanilla and continue whisking until you reach soft to medium peaks (cream holds shape but still soft).
Step 6: Assemble Shortcake
Place the bottom half of your shortcake on a serving plate.
Spoon and layer some of the macerated fruit (with juices) over it.
Add a generous dollop of whipped cream.
Place the top half of the shortcake over that.
Top with more fruit, whipped cream, and garnish with mint or extra berries.
Serve immediately (shortcake is best fresh, before the biscuits soak too much).
Tips & Troubleshooting
Problem Likely Cause Fix / Advice
Shortcake is dense or tough Overmixing or over‑kneading Mix until just combined; be gentle when kneading
Too dry dough Not enough liquid Add more milk (1 Tbsp at a time)
Too wet or sticky Too much liquid or warm butter Sprinkle in more flour carefully
Not rising well Old baking powder or insufficient rise Use fresh leavening; ensure oven is hot
Uneven bake or soggy bottom Pan issue or dough too thick Use parchment or lighter baking sheet; bake at high temp
Fruit too runny Over‑maceration or juicy berries Drain a little juice before layering, or serve fruit alongside
Whipped cream too stiff or broken Overwhipped or wrong temp Stop whisking when peaks form; chill bowl and utensils
Variations & Creative Twists
Mix berries: strawberries + blueberries + raspberries rather than just strawberries
Use other fruits: peaches, cherries, blueberries, or a mix — shortcake can adapt
Add citrus zest: lemon or orange zest to dough or fruit for brightness
Flavored whipped cream: add a bit of liqueur (Grand Marnier), or fold in mascarpone
Gluten‑free: use a gluten-free flour blend with xanthan or binding
Lower sugar: reduce sugar in dough and increase in fruit or cream
Savory shortcake: for a twist, reduce sugar and fill with savory items (less common)
Honey or maple variation: drizzle honey or maple syrup over assembled shortcake
The “Old Fashioned Strawberry Shortcake with Grand Marnier Cream” version includes orange rind and sour cream mixed into the whipped cream for extra depth.
food.com
Serving Suggestions & Pairings
Serve with a dusting of powdered sugar
A side of extra fresh berries
A scoop of vanilla ice cream or gelato
A cup of strong coffee or tea
For a more decadent version, drizzle berry syrup or warm fruit sauce
Garnish with mint or basil leaves
History & Background
Shortcakes date back to at least the 19th century, when simple biscuits or sponge cakes were topped with fresh berries and cream. The idea was to use fresh seasonal fruit to lighten a somewhat sturdy cake. Over time, the biscuit-style shortcake became standard in many home cookbooks.
“Old‑fashioned” versions emphasize minimal ingredients, simple techniques, and fresh flavors over heavy frosting or layers. Traditional shortcake emphasizes texture (crumbly cake) and fresh fruit rather than overly sweet cake.
Full Printable Recipe Card
Old‑Fashioned Shortcake with Berries & Whipped Cream
(Yields ~6–8 servings depending on size)
Ingredients
Shortcake (biscuits / cake layer):
2 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
2 Tbsp granulated sugar
½ cup cold unsalted butter, cubed
1 large egg, beaten
½ to ¾ cup milk or buttermilk
1 tsp vanilla extract (optional)
Fruit Filling:
1 quart strawberries (or mixed berries), sliced
2 to 3 Tbsp granulated sugar
1 Tbsp lemon juice (optional)
Whipped Cream:
1 to 1½ cups heavy cream
2 Tbsp powdered sugar
1 tsp vanilla extract
Garnish:
Mint or basil leaves
Extra berries
Powdered sugar
Instructions
Macerate fruit: Combine berries, sugar, and lemon juice in bowl. Toss and let sit while baking.
Preheat oven to 425 °F (≈ 220 °C). Line baking sheet.
Mix dry ingredients: Whisk flour, baking powder, salt, sugar.
Cut in butter until mixture is coarse crumbs.
Add wet ingredients (egg + milk + vanilla). Stir just until moistened.
Form dough: Turn onto floured surface; knead gently 2‑3 times. Pat or roll to ~¾‑1" thickness.
Cut or form: Either cut rounds with cutter or form a large single cake.
Bake: 10–15 min (rounds) or 10–20 min (large) until golden.
Whip cream: In chilled bowl, whip cream with sugar & vanilla to soft peaks.
Assemble: Split shortcake, layer bottom with fruit + juices, whipped cream, then top shortcake; finish with fruit and cream.
Serve immediately.
If you like, I can also send you a metric version (grams / ml), a gluten‑free or dairy‑free shortcake, or a
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