Total Time
Prep 20 mins
Cook 10 mins

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.

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.
Most Helpful

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... :)

Auntie Angel October 14, 2009

This was excellent. I baked mine for the full 18 minutes. They were beautiful! A friend and I went and picked strawberries, I picked 25 pounds! I made jam, froze some, gave some away, made a strawberry cake (gave most of it away), and tonight made strawberry short cake. I used heart cookie cutters to cut out the shape, and cut an inner heart so that I could pile the strawberries in the inside of the bigger heart and use the smaller one for decoration. Thank you for the wonderful recipe!

Sweetiebarbara May 31, 2008

delicious recipe ,they hold the fruit well without getting soggy.I added candied ginger ,the zest of 1 orange and 1 teaspoon of almond extract instead of vanilla. This was for fresh peach shortcake when our neighboor gave us loads from his garden.thank you!

oakhill1 September 04, 2009