For more than 150 years, shortcake has been America’s summer sweetheart. Unlike the spongey “cake” versions, true shortcake is built on rich, flaky biscuits—golden and crisp outside, tender inside—split open and layered with juicy macerated berries and billows of lightly sweetened whipped cream.

It’s simple. It’s seasonal. It’s pure nostalgia—the taste of childhood summers and porch-side Sunday afternoons.

Why You’ll Love This Recipe

• 🍓 Authentic biscuit-style shortcake (not sponge cake!)
• 💛 Buttery, flaky layers paired with syrupy berries
• ⏱️ 20 minutes prep + quick bake
• 💸 Feeds 6–8 for under $7
• 🌾 Nut-free & easily gluten-free

Old-Fashioned Shortcake Nothing beats homemade!

📝 Ingredients

💡 Pro Tips

• Keep butter and cream ice cold for flaky layers.
• Handle dough gently—overworking = tough biscuits.
• Macerate berries at least 30 minutes so they release syrupy juices.

🍴 Step-by-Step Instructions

1. Macerate the Berries

• Toss berries with sugar and lemon juice.
• Let sit 30+ minutes at room temperature.

2. Make the Shortcake Biscuits

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
• Whisk flour, sugar, baking powder, and salt.
• Cut in cold butter until mixture looks like coarse crumbs.
• Stir in cream until dough is shaggy.
• Pat into a 1-inch thick round; cut 6–8 biscuits with a floured cutter.
• Place on sheet, brush tops with cream, sprinkle sugar.

3. Bake to Golden Perfection

• Bake 14–16 minutes, until golden brown.
• Cool 5 minutes.

4. Whip the Cream

• Beat cream, powdered sugar, and vanilla until soft peaks form.

5. Assemble & Serve

• Split biscuits in half.
• Spoon berries + juices over bottoms.
• Add whipped cream, then biscuit tops.
• Drizzle with extra berry syrup.

🌿 Serving Suggestions

• ☕ Classic: Pair with iced tea or coffee
• 🍯 Sweet twist: Drizzle with honey or balsamic glaze
• 🥄 Decadent: Add a scoop of vanilla ice cream
• 🌿 Fresh: Garnish with mint leaves

✨ This is shortcake the way it was meant to be—simple, flaky, juicy, and unforgettable.