Shortcake (Strawberry)
A tender, buttery shortcake with fresh strawberries, perfect for summer desserts or brunch, offering a sweet and flaky treat for family and friends.
Ingredients
Instructions
- Cut the butter into the dry ingredients (flour, sugar, baking powder) until mixture resembles coarse crumbs.
- Add the beaten eggs and half and half (or evaporated milk and water) to the mixture, stirring until stiff dough forms.
- Press the dough into a greased 9 x 9-inch baking dish using a spoon.
- Bake in a preheated oven at 450°F for 15 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the butter with coconut oil for a dairy-free option. If you don’t have half and half, a mix of evaporated milk and water works just as well. Consider adding a touch of vanilla extract for extra flavor. Make sure not to overmix the dough to keep it tender.
Serving Suggestions
Serve the shortcake warm, topped with freshly sliced strawberries and whipped cream for a classic dessert. It pairs beautifully with Libby'S Brownies for a delightful dessert spread. You can also enjoy it with some fresh fruit or a scoop of vanilla ice cream for added richness.
Storage & Reheating
Store any leftover shortcake in an airtight container at room temperature for up to two days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, place the slices in a preheated oven at 350°F for about 10 minutes until warmed through, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Shortcake (Strawberry) contains roughly 1068 calories, with 8g protein, 71g carbohydrates, and 84g fat. It is an excellent source of calcium (30% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 566mg per serving (25% 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 shortcake a day in advance. Just bake it, let it cool completely, and store it in an airtight container at room temperature. When ready to serve, you can reheat it gently in the oven for the best texture.
What can I use instead of half and half?
If you don't have half and half, you can easily substitute it with a combination of evaporated milk and water in equal parts. Alternatively, heavy cream diluted with an equal part of milk can also work well for a richer taste.
Can I add other fruits to the shortcake?
Absolutely! While strawberries are traditional, you can also use other berries like blueberries or raspberries, or even peaches and cherries. Just ensure the fruits are fresh and ripe for the best flavor.
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).