Grandma's Old Fashioned Shortcake Recipe

Tuesday, April 26, 2016

Making the biscuits fresh was always the best, Grandma always made them from scratch. We would never be satisfied with anything but that crunchy, buttery tasting biscuit that had a flaky goodness. Fresh whipped cream and cut strawberries the perfect dessert back in the old days and now! I can eat this for breakfast.

Grandma's Old Fashioned Shortcake Recipe Pin for late

My Fondest memories of Grandma

One of the best memories I have of my late grandma in the kitchen, are her baking these delicious biscuits. She always made the best tasting shortcakes. I loved them so much, in the morning if there were leftovers, I would heat them up and spread them with strawberry jam. They were so good. I love that buttery crunch to them. The taste is just something that's etched in your mind forever. Boy do I miss those days when she just whipped things up in a New York minute!.
I make them often in her memory and my kids love them as much as I do.


2 cups all-purpose flour

4 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick unsalted butter

3/4 cup milk, half and half

pinch of cinnamon

In a bowl, mix flour, sugar, baking powder, and salt. Soften butter in microwave for 20 seconds, and then cut into the mixture with a pastry cutter or fork. Cut into a course mixture mix till pea size starts to form. In the center of the mixture, form a well and pour the cream into it. Stir in only until the dough is moist. Till dough holds together, do not over mix. Let sit for a minute while you prepare and flour your board . Carefully turn the dough out onto the floured board, and knead it just a few times until it is just holding together and not quite so wet. Take care not to work the dough too much, or your shortbread will not rise well.

Roll dough out on a floured board, cut rounds 2 inch inches thick using a round biscuit or donut cutter.

Bake till golden brown around 10 minutes on 425 degree oven.

Cool split and serve with strawberries and whipped cream.

Strawberry Filling:

1 quart fresh strawberries 1/2 cup sugar or less , rinsed and cleaned cut in halves set aside for around an hour. Add about 4 tablespoons of water.

Whipped Cream:

1 pint heavy whipping cream

1/2 teaspoon vanilla extract

1/4 cup powdered sugar

Beat together with electric mixer until soft peaks form.

Serve on top of cooled shortcakes with sliced strawberries and cream.


  1. LOVE this family recipe, Claudia! I need to try a pinch of cinnamon in my shortcakes :)

  2. You know how much I love homemade biscuits! We always loved having them with dinner then after for dessert just like you have here!

  3. Dear Claudia, What great treats for the beautiful strawberry season!!
    I love this dessert. xo Catherine

  4. Great recipe to try, Claudia! Perfect dessert!

  5. Looks delicious. growing up, my mom always used those spongy dessert cups for strawberry short cake and it wasn't until I was married and my wife served me homemade shortcake that I knew knew how good the dessert could be.


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