Step 5: Shape the Dough
Turn the dough out onto a floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 3/4 to 1 inch thick. Use a biscuit cutter or glass to cut out rounds. You should get about 6–8 shortcakes.
Step 6: Prepare to Bake
Place the shortcake rounds on a parchment-lined baking sheet. For a golden top, brush each one with a little beaten egg or milk. Optionally, sprinkle a little sugar on top for extra crunch.
Step 7: Bake
Bake in a preheated oven at 425°F (220°C) for about 12–15 minutes, or until golden brown and risen. Remove from the oven and let them cool slightly on a wire rack.
Step 8: Make the Whipped Cream
While the shortcakes cool, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Keep chilled until ready to use.
Step 9: Assemble and Serve
Split each shortcake in half horizontally. Spoon a generous amount of the macerated berries and syrup onto the bottom half, top with whipped cream, and place the other half of the shortcake on top. Add more fruit and cream if desired.
Serve immediately and enjoy every bite of this old-fashioned delight!
Tips for Perfect Old-Fashioned Shortcake
- Cold butter is key: It helps create those signature flaky layers.
- Don’t overwork the dough: Too much handling can make the shortcakes tough.
- Customize the fruit: Try peaches, blueberries, or even citrus segments.
- Make ahead: Shortcakes can be baked ahead and reheated briefly before serving.
- Whipped cream variation: For extra richness, fold in a spoon of mascarpone cheese or cream cheese.
Final Thoughts
Old-Fashioned Shortcake is more than just a dessert – it’s a celebration of simple, honest baking. Whether you’re making it for a summer picnic, afternoon tea, or a cozy family dinner, it’s sure to impress with its tender crumb and vibrant fruit filling.
Bring tradition to your table with this tried-and-true recipe. Once you taste it, you’ll understand why this classic never goes out of style.
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