Step 4: Shape and Cut the Shortcakes
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Use a round biscuit cutter (about 3 inches) to cut out rounds. Press straight down without twisting to help the shortcakes rise evenly.
Place the rounds on a baking sheet lined with parchment paper. Gather scraps, gently re-pat, and cut out more rounds if desired.
Step 5: Bake the Shortcakes
Preheat your oven to 425°F (220°C). Bake the shortcakes for 12-15 minutes or until golden brown and lightly puffed.
Remove from oven and let cool slightly on a wire rack.
Step 6: Whip the Cream
In a chilled bowl, beat the cold heavy cream with an electric mixer on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, then increase speed to high and whip until soft peaks form. Don’t overwhip or it will turn grainy.
Step 7: Assemble the Shortcakes
Slice the warm shortcakes in half horizontally.
Spoon a generous amount of the macerated strawberries and syrup onto the bottom half, then add a dollop of whipped cream.
Place the top half over the cream and add more strawberries and whipped cream on top if you like.
Tips for Perfect Old-Fashioned Shortcake
- Cold butter is key: It creates flaky layers in the shortcake.
- Don’t overwork the dough: Keeps it tender and light.
- Use ripe, fresh berries: Their natural sweetness makes the dessert shine.
- Serve shortly after assembling: Keeps the shortcakes from getting soggy.
Final Thoughts
Old-fashioned shortcake is a celebration of simple, fresh ingredients and timeless baking techniques. It’s easy enough for a beginner but elegant enough to impress guests. The combination of flaky shortcake, juicy berries, and fluffy whipped cream makes every bite a little piece of nostalgic heaven.
Try this recipe today, and enjoy a classic dessert that never loses its charm!
Would you like a recipe variation using biscuits or a vegan version?
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