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–+ servings
Layered strawberry shortcake on a white plate.
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4.69 from 19 votes

Easy Shortcakes Recipe - for Strawberry Shortcake

Enjoy traditional strawberry shortcake made from scratch using this easy shortcakes recipe. With just few simple ingredients, you can make this classic old-fashioned dessert.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Desserts
Cuisine: American
Servings: 6 shortcakes
Author: Rachel Gurk

Ingredients

Shortcakes

  • 1 ½ cups all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • ¾ cup buttermilk, more if needed

For Strawberry Shortcake

  • 1 quart strawberries, rinsed and hulled
  • 2 tablespoons sugar
  • Whipped cream

Instructions

  • Prepare strawberries. Slice or mash slightly and mix with 2 tablespoons sugar.
    1 quart strawberries, rinsed and hulled, 2 tablespoons sugar
  • Preheat oven to 400°F. Prepare mid-sized baking sheet by lining with parchment paper or greasing lightly.
  • In medium bowl, mix flour, 3 tablespoons sugar, baking powder, and salt.
    1 ½ cups all purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon salt
  • Cut in butter with a fork or fingers, until mixture resembles fine crumbs and holds together when lightly pressed.  
    3 tablespoons unsalted butter, softened
  • Add buttermilk, stirring lightly until all ingredients are moistened. Do not over mix. If mixture seems too dry, add more buttermilk, a tablespoon at a time. Drop by ⅓ cupfuls on baking sheet, making six shortcakes.
    ¾ cup buttermilk, more if needed
  • Bake for 18 minutes or until golden brown on bottom and slightly browned on top. Remove shortcakes from baking sheet and cool slightly on wire rack.
  • Split each shortcake in half crosswise with a serrated knife and serve immediately, topped with sliced strawberries and whipped cream.

Video

Notes

  • Nutrition information is for shortcakes only.
  • Extra flavor: Add 1 teaspoon pure vanilla extract or a teaspoon of orange or lemon zest to the shortcake batter.
  • Add a crunchy top: Sprinkle the tops of the shortcakes before baking with coarse sugar, such as sanding sugar or turbinado sugar for a nice crunchy texture.
  • Milk alternatives: Replace the buttermilk with a different type of milk, such as whole or lowfat milk, or nondairy milk. The shortcakes won't be quite as light but are still delicious.
  • Try other fruits: Strawberries aren't the only fruit that tastes great on shortcakes. Try sliced fresh peaches or nectarines, lightly crushed raspberries, or a combination of berries.

Nutrition

Serving: 1shortcake | Calories: 272kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 370mg | Potassium: 317mg | Fiber: 4g | Sugar: 19g | Vitamin A: 243IU | Vitamin C: 93mg | Calcium: 145mg | Iron: 2mg

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