Easy Shortcakes
Soft, buttery, and perfectly golden, these Easy Shortcakes are your go-to dessert for a quick and impressive treat. Ready in just 30 minutes, this simple recipe combines pantry staples like all-purpose flour, granulated sugar, and baking powder with rich, cold butter for flakey perfection. A splash of vanilla and a brushed egg topping elevate these shortcakes, while optional turbinado sugar brings a delightful crunch. Serve these tender, homemade shortcakes with juicy fresh berries and a dollop of whipped cream for a classic dessert that’s as easy to make as it is to enjoy. Perfect for summer gatherings or weeknight indulgences, these shortcakes are a sweet masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter, cubed
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg, beaten (for topping)
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
In a small bowl, mix the heavy cream and vanilla extract together. Pour the mixture into the dry ingredients and gently stir until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Flatten the dough into a 1-inch thick disk.
Using a 2.5-inch round cutter or the rim of a glass, cut out circles of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Gather the scraps, re-roll, and cut out more shortcakes as needed.
Brush the tops of the shortcakes with the beaten egg and sprinkle with turbinado sugar, if desired, for added texture and sweetness.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Transfer the shortcakes to a wire rack to cool slightly. Serve warm or at room temperature with toppings such as fresh berries and whipped cream.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 64.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
