Old Fashioned Shortcake
Submitted by munchkin
Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
1 hrsThis isn’t the sponge cake version you’ll find at chain bakeries. A true old fashioned shortcake uses tender buttermilk biscuit dough, split while still warm and buttered before the fruit goes on.
The combo of all-purpose flour and cake flour is what keeps the texture light instead of dense. Brushing the tops with buttermilk and a pinch of sugar before baking gives you that golden, slightly crunchy crown.
The buttered interior is the real move here, it seals the crumb so the fruit juices mingle without turning the biscuit to mush. Use whatever’s ripest in season, tossed with sugar and a splash of lemon to draw out the syrup.
Pro Tips
- Work cold butter into the flour just until pea-sized; overworking makes tough biscuits
- If the toothpick comes out with wet dough, drop the oven to 350°F (175°C) for another 5 minutes rather than cranking higher heat
- Butter the cut surface while the biscuit is still warm so it melts into the crumb
- Toss fruit with sugar and lemon 20 minutes ahead to draw out natural juice
- Whip the cream just to soft peaks so it barely holds its shape
Variations
- Swap in macerated peaches, blackberries, or a mix of summer stone fruit
- Add a teaspoon of lemon zest to the biscuit dough for brightness
- Fold Greek yogurt into the whipped cream for a tangy finish
Ingredients
Directions
Preheat the oven to 450℉ (230℃); set rack in middle level.
Prepare biscuit dough.
For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet.
For individual shortcakes, pat dough into a 6×12 inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk.
Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden.
Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350℉ (180℃) F and bake another 5 minutes.
Slide the large shortcake onto a platter immediately after it is baked.
Use a sharp, serrated knife to slice through the middle, making two layers.
Slide the edge of a cookie sheet between the two layers and lift the top layer off.
Butter the bottom layer and pour all but ½ cup of the sweetened fruit on.
Slide the top back on and pour the remaining berries over the top.
Split the small shortcakes in the same way and place the bottoms on individual dessert plates.
Butter them and top with about ⅓ cup of the fruit mixture.
Replace tops and pour a tablespoon or so of the remaining berries over the top.
Serve immediately.
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