Classic Shortcakes


Using cake flour (a lower-protein flour) makes this shortcake recipe extra-light and fluffy.

Classic Shortcakes
Photo: Andy Lyons
Prep Time:
35 mins
Bake Time:
12 mins
Total Time:
47 mins
6 shortcakes


Classic Shortcakes:

  • ¼ cup unsalted butter, cut into small cubes

  • ¼ cup shortening

  • 1 ¼ cup cake flour

  • 1 cup all-purpose flour

  • ¾ cup granulated sugar, separated

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

  • ½ cup plus 1 tablespoon whipping cream

  • 1 egg, separated

  • 1 teaspoon vanilla bean paste or vanilla extract

  • 1 teaspoon turbinado sugar

  • 2 cup sliced fresh strawberries

  • 2 tablespoon lemon juice

Sweetened Whipped Cream:

  • 1 ½ cup whipping cream

  • 2 tablespoon granulated sugar

  • 1 teaspoon vanilla


Classic Shortcakes:

  1. Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes.

  2. Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, 1/2 cup of the sugar, the baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.

  3. In a medium bowl whisk together 1/2 cup cream, the egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer dough to a lightly floured surface. Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 6 rounds, rerolling scraps as necessary.

  4. Transfer rounds to prepared baking sheet. Freeze for 15 minutes.

  5. Preheat oven to 400°F. In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near centers comes out clean. Remove and cool completely on a wire rack.

  6. In a medium bowl stir together the strawberries, remaining 1/4 cup sugar, and lemon juice; set aside.

Sweetened Whipped Cream:

  1. In a large chilled bowl beat 1 1/2 cups whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with an electric mixer on medium speed until soft peaks form.

  2. Serve shortcakes with Sweetened Whipped Cream and strawberry mixture.

To Split

Cool completely and gently split with a serrated knife or the tines of a fork.


Why freeze? Freezing the butter and shortening ensures a crumbly cake. If the butter comes to room temperature, you'll get a flat, textureless dough.

Nutrition Facts (per serving)

757 Calories
48g Fat
75g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 757
% Daily Value *
Total Fat 48g 62%
Saturated Fat 26g 130%
Cholesterol 164mg 55%
Sodium 507mg 22%
Total Carbohydrate 75g 27%
Total Sugars 33g
Protein 8g
Vitamin C 30.7mg 154%
Calcium 211mg 16%
Iron 3.7mg 21%
Potassium 210mg 4%
Fatty acids, total trans 1g
Folate, total 111.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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