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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!
Ingredients
INGREDIENTS
- 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
Instructions
INSTRUCTIONS
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Preheat oven to 450 degrees.
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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.
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Use a biscuit cutter (or a glass) & cut as many as you can.
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Bake for 10 to 15 minutes. DO NOT OVER BROWN.
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Serve immediately with fresh berries & whipped cream and/or ice cream.