Susan'S Shortcakes(For Strawberries)
Susan's Shortcakes are tender, flaky biscuits perfect for serving with fresh strawberries and butter, making a delightful treat for breakfast or dessert lovers. Crispy and sweet.
Ingredients
Instructions
- Sift together flour, baking powder, sugar, and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- Beat egg in a measuring cup with milk.
- Stir the egg and milk mixture into the flour mixture until just combined.
- Drop spoonfuls of the batter onto a greased cookie sheet.
- Bake at 400°F for 12 to 15 minutes until golden brown.
- Split the shortcakes while still hot and spread with butter.
Tips & Substitutions
For a lighter texture, consider sifting the flour again after measuring. If you don't have shortening, unsalted butter can be a suitable substitute, though it may alter the flavor slightly. You can also sweeten the shortcakes with a touch of vanilla extract or experiment with a bit of almond extract for a different profile. If you’re pressed for time, try using store-bought biscuits instead.
Serving Suggestions
These shortcakes are perfect for layering with fresh strawberries and whipped cream for a classic dessert. They also pair beautifully with Auntie'S Coconut Pound Cake for a delightful brunch spread. Consider serving them with a dollop of ice cream or drizzling with chocolate sauce for an indulgent twist. Enjoy them warm for the best flavor.
Storage & Reheating
Store leftover shortcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes, or until warmed through. This will help restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Susan'S Shortcakes(For Strawberries) contains roughly 455 calories, with 8g protein, 89g carbohydrates, and 8g fat. It is an excellent source of calcium (32% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1717mg per serving (75% 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 these shortcakes ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just remember to bring it to room temperature before baking. Alternatively, baked shortcakes can be frozen for up to a month; just thaw and reheat as needed.
What can I use instead of milk in this recipe?
If you're looking for a dairy-free option, almond milk, soy milk, or oat milk can all work well as substitutes. For a richer taste, try using coconut milk. Just ensure you choose an unsweetened variety to keep the flavor balanced.
How do I know when the shortcakes are done baking?
The shortcakes are done when they turn a golden brown and have risen nicely. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs. Keep an eye on them during the last few minutes to avoid overbaking.
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).