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.
Prepare strawberries. Slice or mash slightly and mix with 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. Cut in butter with a fork or fingers, until mixture resembles fine crumbs and holds together when lightly pressed.
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.
Bake for 18 minutes or until golden brown on bottom and slightly browned on top.
Remove 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.
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Notes
Nutrition information is for shortcakes only.
Add flavoring to the shortcakes: 1 teaspoon pure vanilla extract or a teaspoon of orange or lemon zest.
Sprinkle the tops of the shortcakes before baking with coarse sugar, such as sanding sugar or turbinado sugar for a nice crunchy texture.
Replace the buttermilk with a different kind of milk. The shortcakes won't be quite as light but are still delicious.
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.