Description

This nostalgic dessert features a tender, biscuit-style base that is buttery and crisp on the edges, providing the perfect foundation for juicy fruit. Unlike lighter sponges, this classic recipe is specifically designed to absorb sweet strawberry juices without losing its delightful texture.

Ingredients

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup cold unsalted butter, cubed
1/2 cup milk
1 large egg
Fresh strawberries, sliced and macerated in sugar
Fresh whipped cream

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Instructions

Preheat your oven to 450°F (230°C) and generously grease an 8-inch baking pan.
In a large bowl, sift together the flour, sugar, baking powder, salt, and ground nutmeg.
Add the cold, cubed butter to the flour mixture and cut it in using two knives or a pastry blender until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl, beat the milk and egg together until well combined.
Pour the milk mixture into the dry ingredients and stir until the batter is just blended, being careful not to overmix.
Spread the batter evenly into the prepared 8-inch pan.
Bake for 15 minutes, or until the top is a beautiful golden brown.
Allow the shortcake to cool in the pan for 10 minutes before moving it to a wire rack to cool further.
Split warm squares horizontally and serve topped with macerated strawberries and a dollop of fresh whipped cream.

Notes

To ensure a tender and flaky crumb, keep your butter and milk as cold as possible until they are ready to be mixed into the dough. For a subtle citrus twist, try rubbing a teaspoon of fresh lemon zest into the sugar before combining it with the other dry ingredients.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American