Ev'S Shortcake(The Only Real Shortcake)
A classic shortcake featuring layers of buttery biscuit-like cake topped with fresh sugared fruit, perfect for summer desserts and enjoyed by family and friends alike.
Ingredients
Instructions
- Mix flour, sugar, baking powder, and salt (if desired).
- Cut in shortening and butter as for biscuits.
- Beat egg into milk using a fork.
- Add the egg-milk mixture to the dry ingredients and mix gently.
- Bake in a greased round pie or cake pan for about 20 minutes at 400°F (200°C).
- Cool slightly before removing from oven.
- Split the baked cake into two flat slabs using a sharp, long knife.
- Remove slabs to a large serving plate.
- Butter the bottom slab generously.
- Add a layer of sugared fruit such as strawberries, peaches, or boysenberries.
- Cover with the top slab and add the rest of the fruit so it spills onto the sides of the plate.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute vegetable oil for shortening, but the texture will differ slightly. If you don't have fresh fruit, try using frozen fruit; just thaw and drain excess liquid. To enhance flavor, consider adding a teaspoon of vanilla extract to the egg-milk mixture. This shortcake recipe pairs beautifully with Bakeless Cookies for a delightful dessert spread.
Serving Suggestions
This shortcake is best served fresh but can be enjoyed with a side of whipped cream. Drizzle with a balsamic reduction for added flavor. It also pairs well with a refreshing fruit salad for a light dessert. For a complete meal, consider serving alongside a light salad or a slice of Sharon's Chocolate Zucchini Cake for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in an oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ev'S Shortcake(The Only Real Shortcake) contains roughly 749 calories, with 10g protein, 115g carbohydrates, and 29g fat. It is an excellent source of calcium (43% of the Daily Value), iron (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2574mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may lead to a denser texture. To maintain a lighter consistency, consider using half whole wheat and half all-purpose flour.
What fruits can I use for the filling?
You can use any sweet, juicy fruit like strawberries, peaches, or boysenberries. Other great options include blueberries and raspberries, or even a mix for a vibrant, colorful presentation that enhances the dessert's appeal.
How do I ensure my shortcake is fluffy?
To ensure fluffiness, avoid overmixing the batter after adding the wet ingredients. Mix just until combined, as this will help retain the air and create a lighter texture. Additionally, make sure your baking powder is fresh for optimal rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).