Super Easy Shortcake Recipe
I am in love with this super easy shortcake recipe. I’ve made a few different types of shortcakes over the years & this is the winner! The best part is, it takes less than 30 minutes from start to finish.
My crew enjoys a light, buttery & smooth shortcake. I go into to shortcake mode when it’s strawberry season & I make loads of them. I totally need to make them more often. Annabelle eats them plain & I can’t blame her. They are damn good.
This super easy shortcake recipe features pastry flour, but you can totally use all-purpose. Just be sure to use a little less. As my mom always told me, you can always add more, but it’s hard to take it out.
I love these shortcakes so much because they really showcase the strawberry. We wait all year for the Hood strawberry harvest & we eat them like crazy come Early June. Hood strawberries are really sweet. The first time I picked them, we cut them up & put them in a bowl & my Dad swore we poured sugar into them. We didn’t. They are seriously that sweet.
Where We Pick
We usually frequent The Pumpkin Patch on Sauvie Island. The fields are huge, they have a great general store filled with fruits, veggies, jam & more. Also, the drive out to Sauvie Island is just wonderful. You cross a giant bridge & you’re literally on an island. It’s a great place to visit.
Strawberries are no joke to pick. See how close they are to the ground? Yeah, you gotta get down there to pick them. You know what though? They are so worth it. This year, we picked at Hoffman Farms as well as Sauvie Island. Hoffman offers a thick, fresh strawberry milkshake which is the perfect end to a day of picking. The fields are really nice as well. The first day we went, the field was dry, the rows were wide & the farm placed a layer of hay down. I literally laid on my back to pick & it was glorious. It helped I was there with my buddies Bianca & Tyler from Food and Wander.
Okay, okay. Back to this Super Easy Shortcake Recipe. This dough is a breeze to work with, just don’t let it get too warm; otherwise, you may lose your layers of butter. Check these babies out.
Go All Out
Now, I enjoy fresh whipped cream as much as the next person, but these shortcakes are just UNREAL with good vanilla ice cream & fresh strawberries. So, most of the time, we eat them with Tillamook Old Fashioned Vanilla Ice Cream. It doesn’t get more Oregon than that. We enjoyed this Strawberry Shortcake Parfait just an hour after we picked them.
The first weekends of Hoods, we picked over 60 pounds. What the heck do we do with all the strawberries? Well, we make this cake for sure! We also make these pies swapping the raspberries for strawberries. Annabelle thought to make the strawberry lemonade & she even styled it with her lemon slice. Talk about refreshing!
I am Really Into This Super Easy Shortcake Recipe. It’s my absolute favorite & I vow to make it more than a few times a year. Please make it & let me know what you think!
Super Easy Shortcake Recipe
This is a really easy shortcake recipe adapted from the New York Times. The pastry flour is ideal, but feel free to use all-purpose flour. Since we usually make these with super sweet Hood strawberries, the cakes are not too sweet. If you like them sweeter, feel free to add more sugar. Hope you enjoy!
- 4 to 4 1/2 cups of pastry flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 teaspoons baking powder
- 1 1/4 cups butter
- 1 1/2 cups heavy whipping cream
Preheat oven to 450 degrees.
In a large mixing bowl, sift together 4 cups of pastry flour, 3 tablespoons sugar, salt and baking powder. Add 1 1/4 cup of softened butter, and knead into dry ingredients. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough until smooth & roll it out on a lightly floured pastry board. If the dough is too wet, add more flour. You likely will not need more than 4 1/2 cups.
Use a biscuit cutter (or a glass) & cut as many as you can.
Bake for 10 to 15 minutes. DO NOT OVER BROWN.
Serve immediately with fresh berries & whipped cream and/or ice cream.
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