Rich Shortcake
Discover the ultimate classic dessert with this Rich Shortcake recipe, a heavenly combination of buttery, crumbly texture and luxurious flavor. Made with simple pantry staples like all-purpose flour, cold cubed butter, and a hint of vanilla, this shortcake delivers bakery-quality results in just 15 minutes of prep time. The delicate balance of creamy richness from heavy cream and a touch of sweetness from granulated sugar creates a perfectly tender base to pair with fresh berries and whipped cream. For an extra-special touch, sprinkle coarse sugar on top before baking to achieve a golden, lightly crunchy crust. Whether served as a centerpiece for special occasions or a quick treat, this timeless shortcake is sure to impress! Perfect for a classic strawberry shortcake or any dessert lovers looking for a homemade indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should come together but remain slightly sticky.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
Pat the dough into a 1-inch-thick circle. Use a 2.5-inch round cutter to cut out shortcakes, re-rolling scraps as needed. Place the rounds onto the prepared baking sheet about 2 inches apart.
If desired, brush the tops with a little heavy cream and sprinkle with coarse sugar for a golden and slightly crunchy top.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown.
Allow the shortcakes to cool slightly on the baking sheet before serving. Split them in half and top with your favorite fruit and whipped cream, or enjoy them plain!
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 64.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 360 mg | 8% | |
*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.
