Short Cake Recipe

Classic Strawberry Shortcake

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup milk
1 teaspoon vanilla extract
2 cups strawberries, hulled and sliced
1/4 cup sugar
1 cup heavy cream
2 tablespoons powdered sugar

Steps

Preheat oven to 425°F. Grease a 9-inch cake pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk together milk and vanilla extract. Add to flour mixture and stir until just combined.
Transfer dough to prepared pan and bake for 15-20 minutes, or until golden brown. Let cool completely.
In a medium bowl, mix strawberries and sugar. Let sit for 10 minutes.
In a large bowl, beat heavy cream and powdered sugar until stiff peaks form.
To assemble, cut shortcake in half horizontally. Spoon strawberries and juice over bottom half, then top with whipped cream. Replace top half of shortcake and serve.

Chocolate Shortcake

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup milk
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar

Steps

Preheat oven to 425°F. Grease a 9-inch cake pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk together milk and vanilla extract. Add to flour mixture and stir until just combined.
Transfer dough to prepared pan and bake for 15-20 minutes, or until golden brown. Let cool completely.
In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. Serve over chocolate shortcake.

Lemon Blueberry Shortcake

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup milk
1 teaspoon vanilla extract
2 cups blueberries
1/4 cup sugar
2 tablespoons lemon juice
1 cup heavy cream
2 tablespoons powdered sugar

Steps

Preheat oven to 425°F. Grease a 9-inch cake pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk together milk and vanilla extract. Add to flour mixture and stir until just combined.
Transfer dough to prepared pan and bake for 15-20 minutes, or until golden brown. Let cool completely.
In a medium saucepan, bring blueberries, sugar, and lemon juice to a boil. Reduce heat and simmer for 10-15 minutes, or until mixture has thickened. Let cool.
In a large bowl, beat heavy cream and powdered sugar until stiff peaks form.
To assemble, cut shortcake in half horizontally. Spoon blueberry mixture over bottom half, then top with whipped cream. Replace top half of shortcake and serve.

Conclusion

Shortcake is a versatile and delicious ingredient that can be used in a variety of recipes. Whether you’re making a classic strawberry shortcake or experimenting with new flavors like chocolate or lemon blueberry, there are endless possibilities for this simple dessert. With these recipes, you can showcase your culinary expertise and impress even the most discerning foodies.