Light Fluffy Shortcake Recipe


Super Shortcake image

Delicious recipe from Taste of Home magazine. Makes a light, fluffy, buttery shortcake. Different from the other shortcake recipes in that it has sour cream in the dough. Awesome with some with strawberries and cream, or just some butter. I plan on replacing my biscuit recipe with this one. The recipe called for 2 tbsp sugar, but I increased it to 1/3 cup because I love things sweet. If you don't have sour cream, you can substitute 1/2 cup of soured milk.

Recipe From

Provided by Random Rachel

Categories     Breads

Time 22m

Yield 7-8 serving(s)

Number Of Ingredients: 8

1 3/4 cups flour
1/3 cup sugar (to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 egg
3/4 cup sour cream


  • Stir dry ingredients together. Cut in butter until crumbly. Beat egg, stir into sour cream. Stir the wet into the dry just until combined.
  • Turn onto heavily floured surface, knead about 25 times.
  • For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center. Bake at 425 for 12-14 minutes.
  • For individual servings: Roll 1" thick, cut into 3 inch rounds. Try to re-roll the dough as few times as possible. Bake at 425 for 8-12 minutes.


Light Strawberry Shortcake image

Recipe From

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients: 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3 tablespoons cold salted butter, cut into small pieces
1 tablespoon grated lemon zest
1 large egg, slightly beaten
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon sliced almonds
4 cups strawberries, hulled and sliced
2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)
2 teaspoons grated orange zest plus 1 tablespoon orange juice
1 cup 0 percent or 2 percent fat Greek yogurt, for serving
Confectioners' sugar, for dusting, optional


  • For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
  • Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
  • Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
  • For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
  • Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.


Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Recipe From

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients: 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk
Calories326.9 calories
Carbohydrate50.1 g
Cholesterol51.8 mg
Fat12.6 g
Fiber0.9 g
Protein4.4 g
SaturatedFat7.7 g
Sodium483.4 mg
Sugar25.6 g


  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


Mom's Strawberry Shortcake image

When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

Recipe From

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients: 11

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional
Calories 236 calories
Fat3g fat (1g saturated fat)
Cholesterol52mg cholesterol
Sodium145mg sodium
Carbohydrate49g carbohydrate (36g sugars
Fiber2g fiber)
Protein4g protein.


  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.


Homemade Strawberry Shortcake image

It seems I can never get enough of Grandma's shortcake! This recipe is special to me and it's the first thing I bake when my strawberries ripen in spring.

Recipe From

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients: 10

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, softened
1 large egg, beaten
2/3 cup fat-free milk
2 pints strawberries, sliced
Whipped cream, optional


  • In a bowl, combine flour, sugar, baking powder, salt and cream of tartar. Cut in butter until mixture is the size of peas. Add the egg and milk; mix well. Spread into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes. Cut into squares and top with strawberries and whipped cream if desired.

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