Mom's Shortcake

Delight your taste buds with Mom’s Shortcake, a timeless dessert that’s as comforting as it is indulgent. This classic recipe features buttery, tender shortcakes brushed with cream and sprinkled with sugar for a beautifully golden crust. Layered with sweet, macerated strawberries and fluffy whipped cream, each bite is a perfect harmony of rich, fruity, and airy textures. With simple, wholesome ingredients like fresh strawberries, cold butter, and whole milk, this shortcake is easy to make yet irresistibly decadent. Perfect for family gatherings, summer picnics, or even a cozy treat at home, Mom’s Shortcake is sure to bring a touch of nostalgia and a whole lot of flavor to your table.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 6

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, cold and cubed
• 0.75 cups Whole milk
• 1 Egg, lightly beaten
• 2 tablespoons Heavy cream (for brushing)
• 1 tablespoon Granulated sugar (for topping)
• 3 cups Fresh strawberries, sliced
• 3 tablespoons Granulated sugar (for strawberries)
• 2 cups Whipped cream

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 4

In a small bowl, whisk together the milk and beaten egg. Pour this mixture into the flour and butter mixture, and gently stir until the dough just comes together. Do not overmix.

Step 5

Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle, being careful not to handle it too much to keep the butter cold.

Step 6

Using a 2.5-inch biscuit cutter, cut out shortcakes and transfer them to the prepared baking sheet. Gather and re-roll scraps to cut out more if needed.

Step 7

Brush the tops of the shortcakes with heavy cream and sprinkle with sugar. This will give them a golden, lightly sweet crust.

Step 8

Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and the shortcakes are cooked through. Remove from oven and let cool on a wire rack.

Step 9

While the shortcakes are baking, prepare the strawberries. Toss the sliced strawberries with 3 tablespoons of granulated sugar in a bowl. Let them macerate for at least 10 minutes until they release their juices.

Step 10

To assemble, slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake back on, and if desired, top with more strawberries and cream.

Step 11

Serve immediately and enjoy Mom's classic shortcake with family and friends!

Nutrition Facts

Serving size	(1253.8g)

Amount per serving	% Daily Value*
Calories	2783.2

Total Fat 148.3g	0%
Saturated Fat 90.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 585.1mg	0%
Sodium 2714.2mg	0%
Total Carbohydrate 328.7g	0%
Dietary Fiber 15.5g	0%
Total Sugars 127.5g
Protein 43.9g	0%

Vitamin D 231.9IU	0%
Calcium 452.0mg	0%
Iron 14.0mg	0%
Potassium 1392.1mg	0%

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

Source of Calories

Fat: 47.2%

Protein: 6.2%

Carbs: 46.5%