Classic Shortcakes for Customizable Flavours
About this recipe
- soft inside and subtle crunchy/crumbly outside
- biscuit-like but not super tall = shortcakes
- floured working surface, circle cookie cutter or (jar lid) needed
- plain shortcakes means you can top with peaches, strawberries, whatever you like!
- buttermilk & unsalted butter needed!
- whipping cream or clotted cream for topping!
- super fun to make and assemble
What are Shortcakes?
Shortcakes are considered to be sweet biscuits that are not too tall, but are leaved with baking soda and baking powder. Often plain, these biscuits are paired with cream and fruit to complement their gentle sweetness. They are soft on the inside with a subtle crumbly outside. When compared to a scone they are less dense and more light and fluffy.
Often in shortcakes recipes there is the use of buttermilk; this is absolutely crucial! otherwise they will taste like baking soda. The acidity for buttermilk adds fat and helps the leavening advent to rise the cakes. It also cuts the flavour of baking powder and baking soda so be sure to not swap this ingredient.
How to fold the dough:
|Prep time||Bake time||Total time|
|15 mins||18-20 mins||50 mins|
Shortcakes: Peaches & cream
- 2 and 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 Tablespoons heavy cream or buttermilk *for brushing
- coarse sugar *for topping
- 1/4 cup + 2 Tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
Make the biscuits:
Preheat oven to 400°F and line a rectangular baking sheet with parchment; set aside.
Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter, two forks, two knives or your fingers. Continue cutting in the butter until small, even, pea sized crumbs of butter appear.
Next, pour the cold buttermilk on-top of the butter mixing it in with a large wooden spoon or spatula. mix until it comes together into a ball. It will be wet and crumbly and that is okay!
on a slightly floured work surface, use you hands to shape the ball into a rectangle about 1/2 inch thick. Fold both shorter sides of the dough inward like an eveleope, then turn 180 degrees and reapt by pressing the doough into a rectangle 1/2 thick again. Repat the process by folding the shorter sides inward and then turing the evelope 180 degrees. Once this is done twice flatten into a rectangle again 1/2 thick and cut out circle shortcakes with a cokie cutter or jat lid.
Place the shortcakes evenly apart on the baking sheet and brush iwth buttermilk before baking.
Bake the cakes for about 18-2o minutes. let cool completely before assembling with cream adn fruit.
While in the oven, make the whipping cream. with an electric mixer or by whisk add all the ingredietns for the cream and whisk or beat until stiff peaks appear. THis will be about 4 mins on high speed or 5-7 mins by hand.
assemble the cakes as you like and have fun!