Grandma'S Short Cake
Grandma's Short Cake is a tender, buttery treat with a golden crust, perfect for enjoying with fresh strawberries or peaches for a classic dessert experience.
Ingredients
Instructions
- Mix all ingredients well.
- Pour into a cast-iron frying pan.
- Bake at 350°F until golden brown.
- Test like a cake layer for doneness.
- Serve with fresh strawberries or peaches, sweetened if desired.
Tips & Substitutions
For an extra rich flavor, use unsalted butter and add a pinch of salt to balance the sweetness. You can substitute half of the buttermilk with plain yogurt for a creamier texture. If you don't have self-rising flour, mix all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. Ensure your ingredients are at room temperature for a smoother batter.
Serving Suggestions
Serve warm topped with fresh strawberries or peaches for a delightful dessert. Drizzle with a bit of honey or whipped cream for added sweetness. This short cake also pairs beautifully with a scoop of vanilla ice cream or even alongside a light Salad Dessert for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in a preheated oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Short Cake contains roughly 321 calories, with 6g protein, 58g carbohydrates, and 4g fat. It is a good source of vitamin C (12% of the Daily Value), protein (11% of the Daily Value), and iron (10% 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 this short cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just bring it back to room temperature before pouring it into the pan and baking for the best results.
What can I substitute for buttermilk if I don't have any?
You can easily make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the self-rising flour with a gluten-free flour blend that includes a leavening agent. Just make sure to check the blend's packaging for the correct measurements, as they may vary.
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).