Grandma'S Berry Shortcake
Grandma's Berry Shortcake features tender, flaky biscuits paired with fresh berries, creating a sweet and fruity dessert perfect for family gatherings or casual summer meals.
Ingredients
Instructions
- Sift the flour once and measure.
- Add baking powder, salt, and sugar; sift into a bowl.
- Cut in shortening until the mixture looks like coarse meal.
- Add milk, mixing until a soft dough forms.
- Knead the dough on a lightly floured board for half a minute.
- Divide and pat the dough to 1/2-inch thickness in two greased 9-inch layer pans.
- Bake in a hot oven at 450°F for 20 minutes, or until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have shortening, use an equal amount of butter or margarine. To ensure a light texture, avoid over-kneading the dough. Sifting the dry ingredients not only removes lumps but also aerates the flour, leading to a fluffier shortcake, much like in Scones With Berries.
Serving Suggestions
Serve the berry shortcake warm, topped with fresh whipped cream and a generous helping of mixed berries. This dessert pairs beautifully with Icebox Cookies(From The Files Of Viola Clark Williams) for a delightful afternoon tea. Consider adding a scoop of vanilla ice cream for an extra treat, or serve alongside a light salad for a refreshing contrast.
Storage & Reheating
Store any leftover shortcakes in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to a week. To reheat, wrap the shortcakes in foil and place them in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Berry Shortcake contains roughly 723 calories, with 3g protein, 33g carbohydrates, and 65g fat. It is an excellent source of calcium (30% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1058mg per serving (46% 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 make the shortcake dough ahead of time?
Yes, you can prepare the dough in advance. After mixing, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 15 minutes before patting it into the pans.
What type of berries work best for this recipe?
Any mix of fresh berries works wonderfully, including strawberries, blueberries, or raspberries. They can be used fresh or lightly macerated with sugar to enhance their sweetness and flavor before serving.
Can I freeze the baked shortcakes?
Yes, baked shortcakes can be frozen. Allow them to cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to three months. Thaw at room temperature before serving.
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).