Perfect Shortcake – a delicious recipe with unbleached, cornstarch, powdered sugar, baking powder, kosher salt, cold butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 degrees F.
2
In a mixing bowl or food processor, combine the flour, cornstarch, sugar, baking powder, and salt.
3
Add butter and mix with a fork or process, pulsing the motor on and off, until the mixture resembles crumbs.
4
Add the milk all at once and stir or process briefly to form a soli: dough.
5
Turn the dough out onto a well-floured surface and knead very lightly.
6
Do not overwork the dough or shortcakes will be rough.
7
Roll the dough into a 6-inch square, trim the edges, then cut it into three long rectangles.
8
Cur each rectangle in half to form 6 neat cakes, each about 2 by 3 inches.
9
Arrange the cakes a few inches apart on a baking sheet and bake on the top rack of the preheated oven for 12 minutes, or until the tops are browned.
771
kcal
Calories
58
g
Fat
57
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 cups unbleached, all-purpose flour, 1/4 cup cornstarch, 2 tablespoons powdered sugar, 2 teaspoons baking powder, and more.
Yes, Perfect Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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