How to Make a Vanilla Shortcake
To prepare shortcakes: Preheat oven to 400 °F (204 °C)., Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl., Turn the dough out onto a lightly floured surface., Bake the shortcakes until...
Step-by-Step Guide
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Step 1: To prepare shortcakes: Preheat oven to 400 °F (204 °C).
Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas.
Cut in cream cheese until it's the size of peas.
Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly).
Make a well in the center and add egg and buttermilk.
Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist.
Knead the mixture in the bowl two or three times until it holds together. , Dust with flour and roll into an 8-by-10-inch rectangle about 1⁄2 inch (1.3 cm) thick.
Cut the edges square using a butter knife.
Cut the dough into 12 equal shortcakes.
Transfer to a baking sheet. , Let cool slightly. , Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes.
Whisk in sour cream until combined. , Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops. -
Step 2: Whisk cake flour
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Step 3: white whole-wheat (or whole-wheat pastry) flour
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Step 4: sugar and baking powder in a large bowl.
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Step 5: Turn the dough out onto a lightly floured surface.
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Step 6: Bake the shortcakes until puffed and lightly golden
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Step 7: about 20 minutes.
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Step 8: To prepare filling: Meanwhile
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Step 9: toss strawberries with sugar in a medium bowl.
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Step 10: To serve
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Step 11: split shortcakes horizontally.
Detailed Guide
Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas.
Cut in cream cheese until it's the size of peas.
Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly).
Make a well in the center and add egg and buttermilk.
Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist.
Knead the mixture in the bowl two or three times until it holds together. , Dust with flour and roll into an 8-by-10-inch rectangle about 1⁄2 inch (1.3 cm) thick.
Cut the edges square using a butter knife.
Cut the dough into 12 equal shortcakes.
Transfer to a baking sheet. , Let cool slightly. , Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes.
Whisk in sour cream until combined. , Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
About the Author
Diana Vasquez
Creates helpful guides on DIY projects to inspire and educate readers.
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