Easy Shortcakes

Soft, buttery, and perfectly golden, these Easy Shortcakes are your go-to dessert for a quick and impressive treat. Ready in just 30 minutes, this simple recipe combines pantry staples like all-purpose flour, granulated sugar, and baking powder with rich, cold butter for flakey perfection. A splash of vanilla and a brushed egg topping elevate these shortcakes, while optional turbinado sugar brings a delightful crunch. Serve these tender, homemade shortcakes with juicy fresh berries and a dollop of whipped cream for a classic dessert that’s as easy to make as it is to enjoy. Perfect for summer gatherings or weeknight indulgences, these shortcakes are a sweet masterpiece.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Cold unsalted butter, cubed
• 0.75 cups Heavy cream
• 1 teaspoon Vanilla extract
• 1 large Egg, beaten (for topping)
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.

Step 4

In a small bowl, mix the heavy cream and vanilla extract together. Pour the mixture into the dry ingredients and gently stir until the dough comes together. Do not overmix.

Step 5

Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Flatten the dough into a 1-inch thick disk.

Step 6

Using a 2.5-inch round cutter or the rim of a glass, cut out circles of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Gather the scraps, re-roll, and cut out more shortcakes as needed.

Step 7

Brush the tops of the shortcakes with the beaten egg and sprinkle with turbinado sugar, if desired, for added texture and sweetness.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.

Step 9

Transfer the shortcakes to a wire rack to cool slightly. Serve warm or at room temperature with toppings such as fresh berries and whipped cream.

Nutrition Facts

Serving size	672 grams (672.0g)

Amount per serving	% Daily Value*
Calories	2657

Total Fat 163.40g	209%
Saturated Fat 98.70g	494%
Polyunsaturated Fat NaNg
Cholesterol 623mg	208%
Sodium 2677mg	116%
Total Carbohydrate 253.30g	92%
Dietary Fiber 6.50g	23%
Total Sugars 64.00g
Protein 31.80g	64%

Vitamin D 98IU	492%
Calcium 83mg	6%
Iron 12mg	67%
Potassium 351mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 4.9%

Carbs: 38.8%