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.
Notes
For best results, use very cold butter to create a tender crumb.
This shortcake is delicious served with sweetened berries and whipped cream.
Nutmeg is optional, but adds a warm, aromatic flavor.
Do not overmix the batter; it can make the shortcake tough.
