Name: Old-Fashioned Shortcake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg (optional); 1/2 cup cold butter, cubed; 1/3 cup milk; 1 large egg

Jump to Recipe· 4.9 from 72 reviews

Meet your new nostalgic favorite: Old-Fashioned Shortcake. This classic dessert is pure comfort, blending golden, buttery layers with a tender crumb and irresistibly simple flavors. Whether you’re looking to impress guests or just indulge in a timeless treat, Old-Fashioned Shortcake is the perfect canvas for seasonal fruit, dollops of whipped cream, or whatever your sweet tooth craves. Best of all, it comes together with pantry staples and delivers that homespun taste you remember from childhood. Let’s roll up our sleeves and bake joy together!

Old-Fashioned Shortcake Recipe - Recipe Image

Ingredients You’ll Need

With only a handful of ingredients, Old-Fashioned Shortcake proves that the best desserts are often the simplest. Each component here plays a role in achieving that authentic, crumbly, and golden shortcake texture you love, so try not to substitute if you can help it!

All-purpose flour: The foundation for structure and fluff, giving your shortcake the perfect crumb.
White sugar: Adds just the right amount of sweetness and helps the exterior brown beautifully.
Baking powder: Essential for a lovely rise and airy bites in every slice.
Salt: Enhances all the flavors and balances the sweetness of the cake.
Ground nutmeg (optional): Offers a subtle warmth and classic bakery aroma—don’t skip if you’re a spice lover!
Cold butter, cubed: The secret to flaky, tender layers and that signature rich taste.
Milk: Brings all the dry ingredients together and adds moisture for a soft texture.
Large egg: Helps everything bind and gives your shortcake a beautiful golden color.

How to Make Old-Fashioned Shortcake

Step 1: Prep Your Pan and Oven

Set the stage for baking success! Preheat your oven to 450 degrees F (230 degrees C) to ensure your shortcake rises quickly and evenly. Lightly grease an 8-inch baking pan—this guarantees a flawless release and helps form that irresistible golden crust.

Step 2: Sift and Combine Dry Ingredients

In a large mixing bowl, sift together your all-purpose flour, white sugar, baking powder, salt, and ground nutmeg if using. Sifting is a little-old fashioned itself, but it’s worth it: you’ll avoid lumps and get a delicate crumb texture in your finished Old-Fashioned Shortcake.

Step 3: Cut in the Butter

Add the cold, cubed butter right into the dry mixture. Using two knives or a pastry blender, cut the butter in until your mixture resembles coarse crumbs. Those little butter bits are what create the classic flakiness, so don’t overmix!

Step 4: Mix Wet Ingredients

In a separate small bowl, whisk together the milk and egg. This simple step ensures the egg is fully broken up and will incorporate smoothly into your dough for even baking throughout the shortcake.

Step 5: Combine and Spread

Pour the milk-and-egg mixture into the bowl with the butter-flour crumbs. Stir gently just until everything is combined into a shaggy, batter-like dough; overmixing could toughen your shortcake. Spread this batter evenly in your prepared baking pan.

Step 6: Bake to Golden Perfection

Place the pan in your preheated oven and bake for about 15 minutes, or until the Old-Fashioned Shortcake is beautifully golden and your kitchen smells heavenly. Let it cool in the pan for at least 10 minutes, then carefully transfer to a wire rack to cool completely. This brief rest helps set the structure while keeping that tender interior.

How to Serve Old-Fashioned Shortcake

Garnishes

The magic of Old-Fashioned Shortcake shines with simple adornments! Spoon on fresh seasonal berries (strawberries are a classic), dollop with softly whipped cream, or dust with powdered sugar. A drizzle of warm fruit compote also works wonders for extra flavor and color.

Side Dishes

Balance your dessert table with a bowl of juicy fruit salad, a scoop of vanilla ice cream, or freshly brewed coffee and tea. These sides not only complement the tender sweetness of Old-Fashioned Shortcake but turn any gathering into a celebration.

Creative Ways to Present

For a party-worthy twist, slice the shortcake in half horizontally and build a show-stopping layer cake with fruit and cream in the middle. Or, use a biscuit cutter to create individual mini shortcakes—perfect for customizing with toppings and impressing guests with your presentation!

Make Ahead and Storage

Storing Leftovers

Keep leftover Old-Fashioned Shortcake fresh by wrapping it tightly in foil or plastic wrap, then storing at room temperature for up to 2 days. For longer freshness, refrigerate the wrapped shortcake for up to 4 days, but let it come to room temp before serving for the best texture.

Freezing

If you want to make shortcake ahead, allow it to cool completely, then wrap in several layers of plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

Reheating

To restore some of the fresh-baked magic, warm individual slices in a low oven (about 300 degrees F) for 8 to 10 minutes. This revives the buttery aroma and brings that delightful softness back, making your Old-Fashioned Shortcake taste like it just came out of the oven.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, although the texture will be a bit more wholesome and dense. For best results, try using half whole wheat and half all-purpose flour to keep some of that classic tender crumb.

What’s the best way to cut in the butter if I don’t have a pastry blender?

You can use two knives, cutting through the mixture in a criss-cross motion, or even use your fingers. Just work quickly to keep the butter cold, which is key for those flaky layers in Old-Fashioned Shortcake.

Is ground nutmeg essential in this recipe?

The nutmeg is optional, but it’s highly recommended for a touch of warmth and traditional flavor. Even a little pinch goes a long way!

Can I double the recipe for a bigger gathering?

Absolutely! Simply double the ingredient amounts and bake in a 9×13-inch pan. Keep an eye on the baking time since it may need a couple more minutes for a thicker cake.

How do I prevent my shortcake from being dry?

Be careful not to overmix once you add the wet ingredients, and avoid overbaking—pull your Old-Fashioned Shortcake out as soon as it’s golden. These two tips ensure a moist, tender crumb every time.

Final Thoughts

I hope this Old-Fashioned Shortcake recipe brings a little joy and a lot of sweetness to your home. Baking it feels like a warm hug, and sharing it is even better. Give it a try—you may just start your own delicious tradition!

Old-Fashioned Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 72 reviews

Print Recipe

This Old-Fashioned Shortcake recipe delivers a classic, tender and buttery cake that’s the perfect canvas for fresh fruit and whipped cream. With a lightly golden crust, subtle sweetness, and a hint of nutmeg, this easy shortcake comes together in less than an hour—making it ideal for spontaneous summer desserts or nostalgic family gatherings.

Total Time: 40 mins
Yield: 1 (8-inch) shortcake

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)

Fat

1/2 cup cold butter, cubed

Wet Ingredients

1/3 cup milk
1 large egg

Instructions

Preheat and Prepare Pan: Preheat your oven to 450°F (230°C). Grease an 8-inch baking pan thoroughly to prevent sticking.
Mix Dry Ingredients: Sift together the all-purpose flour, sugar, baking powder, salt, and nutmeg (if using) into a large mixing bowl. Sifting helps ensure an even texture in the finished shortcake.
Cut in Butter: Using two knives or a pastry blender, cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs. This step is essential for creating a flaky, tender texture.
Add Wet Ingredients: In a small bowl, beat together the milk and egg until well blended. Pour this mixture into the dry ingredients and gently stir just until combined; do not overmix.
Spread and Bake: Spread the batter evenly into the prepared baking pan, smoothing the top. Bake in the preheated oven for about 15 minutes, or until the shortcake is golden and a toothpick inserted in the center comes out clean.
Cool: Allow the shortcake to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before serving.