Julie Van Rosendaal’s Grandmother’s Shortcakes
These are classic soft, sweet shortcakes, which you can split and fill with berries or juicy stone fruits like peaches, nectarines, cherries and plums, or even stewed rhubarb.
- Total Time: 25 minutes
- Yield: 6 - 8 shortcakes
- Category: dessert
- Method: baking
- Cuisine: Canadian
Ingredients
2 cups flour
⅔ cup sugar
1 Tablespoon baking powder
½ teaspoon cream of tartar(optional)
½ teaspoon salt
½ cup shortening or butter
⅔ cup milk (plus extra if needed)
sliced strawberries or other berries or juicy fruit, tossed with sugar or honey to taste
sweetened whipped cream
Instructions
-
- Preheat the oven to 425 ̊F.
- Sift (stir) flour with sugar, baking powder, cream of tartar and salt.
- Cut in the shortening or butter (I like to cut it into pieces, dropping them into the bowl as I go, as my grandma did), and use a fork or your fingers to rub the fat into the dry ingredients.
- Stir in the milk “’till mixture follows fork”. Turn the dough out onto a floured surface and gently knead and fold over itself 8 to 10 times.
- Cut into rounds, squares, or wedges and transfer to a parchment-lined sheet.
- Bake for about 15 minutes, until risen and golden.
- Cool completely (if they’re a bit warm, it’s OK — you just don’t want to melt the whipped cream), split and fill with sweetened fruit and cream.
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