Old Fashioned Short Cake
A classic, buttery shortcake with a tender crumb and golden crust, perfect for serving with fresh berries or whipped cream for a delightful dessert or snack.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined.
- Pour the batter into a greased large cake pan and smooth the top.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of almond extract to the batter. You can substitute buttermilk for regular milk for a tangy twist. If you're out of baking powder, you can make your own by combining 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for each teaspoon needed. Be careful not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
Serve the Old Fashioned Short Cake with fresh whipped cream and seasonal fruit, such as strawberries or peaches, for a delightful treat. It also pairs beautifully with 5 Minute Peach Cobbler for a layered dessert experience. For a more filling option, consider serving it alongside a scoop of vanilla ice cream or a dollop of yogurt.
Storage & Reheating
Store any leftover shortcake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm slices in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. This will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Short Cake contains roughly 62 calories, with 1g protein, 6g carbohydrates, and 4g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1111mg per serving (48% 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 shortcake ahead of time?
Yes, you can prepare the cake a day in advance. Just store it covered at room temperature. When ready to serve, you can slice and warm it slightly in the oven for a fresh-out-of-the-oven taste.
What can I use instead of butter?
If you need a dairy-free option, substitute the butter with coconut oil or a plant-based margarine. You can also use unsweetened applesauce for a lower-fat alternative, but it may alter the texture slightly.
Can I add fruit to the batter?
Absolutely! Adding fresh berries or chopped fruits like peaches to the batter can enhance the flavor and texture. Just be sure to adjust the baking time slightly if you add a significant amount of fruit.
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).