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Shortcake Recipe

Shortcake

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on April 29, 2013

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    Perfect. I added more sugar and used heavy cream. Delicious.

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  • on March 31, 2013

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    Made this for the first time. I didn't have any shorting so I just doubled the amount butter. They came out great! Very quick and easy. I didn't "drop" them by the spoonful, the dough was more like pie dough in consistency for me... so I just formed them into flat rounds. I cooked them at 450 deg on a cookie sheet as the recipe calls for and they rose quite nicely. They were very moist inside and tasted great.

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  • on August 12, 2012

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    I didn't have half and half on hand, but had heavy cream, so instead of running to the store I just mixed heavy cream and milk myself--half and half. It was fine. Better than fine. These are true shortcakes. If you like shortcake--and I do--you will love these. I love the restrained richness of them. The mild sweetness that you can top with fruit and whipped cream without creating a sugar bomb. If you want sponge cake--this is not it.

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  • on June 06, 2012

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    Mine came out dry. This recipe would be excellent with 1/3 cup orange juice added. I had to hand mold each cake versus spooning it on the pan. I added a splash to the batter for the last two biscuits and those came out moister and rose more. I used Arrowhead Mills gluten-free mix instead of the flour/salt/leavening. If doing so as well, you may wish to add 1/4 tsp extra leavening. I added extra sugar as previous reviewers advised. I prefer my desserts less sweet than most and am glad I went for 3 TBS vs. 1. I also used coconut sugar which has a low glycemic index, very good! I didn't sprinkle the biscuits or add sugar to the berries. I did add a small amount of honey to my organic, grass-fed cream from Seven Stars Farm when I whipped it. Delicious! Using organic strawberries and dairy makes the strawberry shortcake delicious and nutritious without increasing your toxic load.

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  • on May 19, 2012

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    I just made this. At first when I saw it come out of the oven, I thought this was going to be very dry. It turned out to be the best shortcake biscuit that I ever made. I followed many reviewers suggesting to use 1/3 cup sugar and it was perfect. Thanks Anton for sharing this recipe and I liked your 'good eats' show.

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  • on April 03, 2012

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    Wow! We are in the middle of packing for a move and Mom's recipe is in a box somewhere, so I turned to my computer. We all agreed that it was the best and the go to recipe in the future. The biscuit was so light and tender, with just the right amount of sweetness to let the strawberries shine.

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  • on March 31, 2012

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    perfect consistency. Increased sugar and lowered temperture as others suggested and it turned out great! A big hit. I also added about 2 tsp. of vanilla extract which was a nice subtle extra. :

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  • on January 21, 2012

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    I loved this recipe. I will be using this again, my husband couldn't stop eating the shortcake.I did add 1 more tablespoon of sugar.

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  • on November 19, 2011

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    I thought they where delicious! They definately need more sugar. But they kind of remind me of biscuits.....

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  • on September 09, 2011

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    Definately needs more sugar. I made it exactly as the recipe was posted. Next time will add the extra sugar and bake at 400. Very good.

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