Mimi's Shortcake

READY IN: 30mins
Recipe by Mimi in Maine

This is a recipe for the real shortcake, or better yet--a cream scone with no filling. If you like strawberry shortcake, you'll love this. It is tender and flakey and oh, so yummy.

Top Review by Auntie Angel

This recipe is wonderful! I have used it many times for strawberry shortcake when we're having guests over - even my 2 nephews (10 & 5) were disappointed last time they were over and I hadn't made it! I usually add just a bit more sugar to the dough, as we prefer a slightly sweeter shortcake - and I also sprinkle some raw sugar on top before baking to give it a crunchy sweet top. They're always a hit! Also, my husband has celiac disease, so I have even substituted my gluten-free flour mix for the flour, added a couple teaspoons of xanthan gum, and it might just taste almost better than the original! GREAT recipe... :)

Ingredients Nutrition


  • 2 cups flour
  • 14 cup sugar
  • 2 teaspoons baking powder
  • 18 teaspoon salt
  • 13 cup cold butter (unsalted preferred)
  • 1 large egg (slightly beaten)
  • 1 teaspoon vanilla
  • 12 cup low-fat whipping cream or 12 cup half-and-half

  • 1 large egg (slightly beaten)
  • 1 tablespoon cream


  2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  3. Cube the COLD butter and put in the flour bowl.
  4. With a pastry blender or two knives, cut the butter into small pieces; mixture should look like coarse crumbs.
  5. In a small bowl mix the egg, vanilla, and cream; whisk well.
  6. Add to flour mixture mixing just until the dough comes together; don't overmix.
  7. Put on a lightly floured surface and pat into a 7" circle; cut with a circle cutter to about 1" thick.
  8. Put on ungreased baking sheet.
  9. EGG WASH:.
  10. In a small bowl mix the ingredients for the egg wash and brush on the top of each shortcake.
  11. Bake in a 400 degree oven on a center rack for 15-18 minutes or till a toothpick put in the center comes out clean.
  12. Transfer to wire rack.

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