Short Cake
Homemade shortcake biscuits made with real butter, eggs, and milk. These flaky, golden rounds split open to cradle fresh strawberries and whipped cream for the ultimate strawberry shortcake.
YIELD
6 small cakesPREP
15 minCOOK
15 minREADY
30 minForget those spongy store-bought cups. Real shortcake is a biscuit, and this recipe proves why.
A quick spin in the food processor brings flour, sugar, baking powder, and butter together into a crumbly dough. Eggs and milk bind it just enough to roll out and cut into thick rounds. Stack two circles with a pat of butter between them, bake until golden, then split them open for the flakiest, most butter-soaked base your strawberries have ever landed on.
Ready in 30 minutes, these shortcakes are the real deal.
Chef Tips
- Keep the butter cold when cutting it into the flour for the flakiest layers
- Process the dough just until it barely comes together. Overworking makes tough biscuits
- The pat of butter between the two layers creates a natural split point and extra richness
- For the best strawberry shortcake, macerate sliced berries with a spoonful of sugar 30 minutes before serving
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Mix first five ingredients in a food processor.
Beat together eggs and milk.
Pour over flour mixture and process just enough to blend.
Roll out on floured board to about ½ inch thickness.
Cut out 12 circles with a large round cookie cutter.
Place six cut outs on baking sheet.
Top each with pat of butter and then top with a second cut out.
Bake in preheated oven 15 minutes, or until golden brown.
Split in middle to create two layers for strawberry shortcake.
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