Mother'S Shortcake
A classic shortcake featuring a tender, buttery base topped with a sprinkle of dry mixture, perfect for serving with fresh fruit and cream for a delightful dessert.
Ingredients
Instructions
- Mix dry ingredients together and save out 1/2 cup.
- Add milk and butter; mix until blended.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle 1/2 cup dry mixture over the top of the batter.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk or adding a teaspoon of vanilla extract. If you want to make it a bit healthier, you can use whole wheat flour instead of all-purpose flour. Ensure that the oleo is softened for easy blending, and don't overmix the batter to maintain a light texture. This shortcake can be served with fresh berries or even a drizzle of chocolate sauce.
Serving Suggestions
Serve the shortcake warm, topped with whipped cream and fresh strawberries for a classic dessert. It pairs beautifully with Peanut Haystacks for a delightful dessert spread. Alternatively, try it alongside a scoop of Mocha Ice Cream Dessert for a decadent treat. A dusting of powdered sugar can enhance its presentation.
Storage & Reheating
Store any leftover shortcake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate for up to a week. To reheat, simply warm in the oven at 350°F for about 10 minutes until just heated through. This will help retain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Shortcake contains roughly 326 calories, with 8g protein, 72g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), calcium (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 502mg per serving (22% 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 a different type of fat instead of oleo?
Yes, you can substitute oleo with unsalted butter or margarine. This will slightly change the flavor but still yield a delicious shortcake. If using coconut oil, make sure it's in a solid state to match the texture needed for the batter.
What can I use if I don't have baking powder?
If you don't have baking powder, you can make a substitute by combining 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for each teaspoon needed. This will help your shortcake rise properly while maintaining its light texture.
Can I freeze the shortcake?
Yes, you can freeze the shortcake for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. To enjoy, let it thaw at room temperature before reheating, ensuring it remains moist and delicious.
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).