4 Mouthwatering Shortcake Recipes You Can’t Miss
Who can ever resist the chunky, tangy, and sweet deliciousness that is strawberry shortcake? It doesn’t matter whether you like your shortcake moist or crumbly, this is a classic that wins at any dinner table. If you are a lover of shortcakes, you will not want to miss these scrumptious recipes.
The Classic Strawberry Shortcake
Strawberry shortcake originated in England when they decided to combine strawberry jam and British shortbreads to make this tangy and crumbly dessert.
Any three-course meal of salads and mains can be followed by this delicious treat. The following recipe is a classic version of strawberry shortcake:
For the Shortcake:
675 g flour
225 g granulated sugar
150 g cold salted butter (plus more for greasing the pans)
1 Tbsp baking powder
1 tsp baking soda
420 ml heavy cream
For the Filling:
700 g fresh strawberries
50 g sugar
50 ml lemon juice
400 ml heavy cream
- Preheat the oven until 375°F. Butter three 8-inch circular cake pans.
- Start the filling by washing and hulling the strawberries. Cut them as desired. Add the sugar and lemon juice and leave the strawberries at room temperature for an hour.
- For the shortcake, start by mixing all the ingredients together except for the butter and heavy cream. You can do this in a stand mixer or food processor or by hand. Just mix until properly combined.
- Cut the butter into the flour mixture. You can do this in the food processor on pulse mode or cut it in with a pastry blender tool. This will result in a coarse mixture. Mix in the heavy cream until the dry crumbs become a slightly moist dough.
- Bring the dough to a lightly floured surface. Fold and press a bit until it becomes a somewhat even rectangle. Keep the thickness to around 2 inches. Cut the pieces into 3 equal parts and shape them to a similar shape and size. Try to maintain the 2-inch thickness.
- Transfer each piece to a buttered pan, smoothing the surface as much as possible. Put them in the preheated oven for 25 minutes or until they turn golden. Turn them out in the cooling rack and keep them there until absolutely cooled.
- Beat the cold whipping cream into stiff peaks.
- This recipe makes three servings, so cut each shortcake in half and place one half on each plate. Add a generous layer of whipped cream, followed by juicy strawberry filling, then another generous layer of whipped cream. Top it with the matching half, followed by a layer of cream and some more strawberry filling. Serve immediately and enjoy it fresh.
Very Berry Shortcake
The word “shortcake” often follows the word “strawberry.” But instead of just strawberries, you can use a combination of any other berries you like.
You can follow the recipe provided above or take it easy and use Bisquick strawberry shortcakemix to make the shortcake. Top it with a mixed berry filling instead of strawberries. A combination of different berries can make a lovely filling.
Make your shortcake using the same recipe above and follow this mixed berry recipe for the filling.
Ingredients for the Mixed Berry Filling
300 g blackberries
300 g raspberries
100 g blueberries
80 ml freshly squeezed orange juice
80 ml sugar
400 ml heavy cream
(200 g sugar if necessary)
- Wash the fruit. You can halve the blackberries and raspberries if you want. Combine the fruits, add the juice and sugar, and mix well. Leave at room temperature for an hour or two.
- Make the shortcakes following the classic recipe given above.
- Beat the cold heavy cream into soft peaks. If the fruit tastes too tangy, add extra sugar gradually to the heavy cream when whipping.
- Top the shortcakes with a layer of cream and berry filling in the same way as the classic strawberry shortcake recipe.
Saying No to Berries: Japanese Peach Shortcake
Strawberry shortcake is wildly famous in Japan. They are a go-to dessert for birthdays and Christmas celebrations. They have their own unique variation for the recipe where instead of biscuit-like shortcake, they use a moist genoise cake, which is an airy cake that doesn’t use baking powder as a raising agent.
Peaches are another popular fruit in Japan. We are using a fresh peach filling instead of strawberry for this recipe; however, you can easily use either fruit.
For the Cake:
120 g plain flour or cake flour
125 g sugar
50 g butter, room temperature & unsalted (more for greasing the pan)
30 ml full-fat milk
4 large eggs, room temperature (200 g without shell)
30 ml lemon juice
For the Peach Filling:
500 g peaches (washed, pitted, and chopped)
1 Tbsp orange liquor
40 g sugar
For the Whipped Cream:
500 ml fresh heavy cream
40 g of sugar
1 tablespoon vanilla extract
- Preheat the oven to 340°F. Grease two 8-inch pans. Cut parchment paper into two round circles to fit the bottom of each of the pans; no need to cover the sides.
- Melt the butter in low heat without simmering. Remove from heat, add milk, and whisk it together. Keep warm, just slightly above room temperature so that the butter doesn’t harden.
- Sift the flour properly, twice if needed. There should be no lumps at all. Use immediately after sifting.
- Separate the egg whites and egg yolks. Beat the sugar and egg yolks together until mixed well. Add the flour gradually until well mixed.
- Beat the egg whites for a little, slowly adding the lemon juice. Use a hand mixer or stand mixer to beat the whites into stiff peaks. The key is to beat as much air as possible, so aim for at least 10 minutes of beating.
- With a spatula, carefully incorporate the egg white into the flour mix first. Add ⅓ each time and mix lightly until just incorporated. Follow this until all the egg whites have been added.
- Quickly divide the batter into the two 8-inch pans and place them in the oven. Cook until slightly golden or until the toothpick comes out clean. Put both on a rack to cool.
- Whip the cold heavy cream for the filling, slowly adding the sugar in. Whip into hard peaks.
- Place one layer of the cake on a decorating platform and use a brush to apply the juices from the peach filling mix all over the cake to keep it moist.
- Apply a layer of the whipped cream and top it with a layer of peach, placing it flat on the surface.
- Follow with the second layer of cake. Apply syrup on the surface followed by another layer of cream. Add the rest of the peach on top. Serve and enjoy it fresh.
Strawberry Shortcake Smoothie
This is the easiest recipe on the list. If you love smoothies, this is one of the best smoothies you can make. You can make it as an energizing breakfast smoothie or a sugary dessert smoothie.
250 g hulled strawberries
6 shortbread cookies
250 ml full-fat milk (you can replace this with a low-fat option, but it won’t taste as good)
4 tsp sugar (or add sugar alternative to taste)
125 g plain yogurt
- Crush the shortbread cookies.
- Add everything into a blender. Blend the concoction until smooth. Serve chilled.
Now that you have more options to expand your shortcake experience, try any of them out today to satisfy your sweet cravings.