Summer Fruit Shortcake

Prep Time
30 min
Cook Time
20 min
Tools Required
Electric mixer

This is a convenient recipe because you can shape and freeze the dough; just pop them from the frozen state into the oven whenever you have good summer fruit and want to enjoy shortcakes.

Special Fork
Sandy Hu
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar, plus additional sugar for sprinkling
  • ½ cup (8 tablespoons) butter, chilled
  • 1 egg
  • 3/4 cup milk
  • 1 egg plus 2 tablespoons water for egg wash
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • About 3 cups fruit (sliced peaches, apricots, nectarines or strawberries or whole raspberries or a combination)

For the shortcake: In a large bowl combine flour, baking powder, salt and 3Tbs sugar. Cut butter into ½-inch cubes. With your fingers quickly rub the flour with the butter making flakes the size of peas until the butter and flour are incorporated. Whisk 1 egg with the milk until blended, then pour into the flour mixture. Using a wooden spoon, mix just until the flour is moistened. Do not overmix.

Gather the dough into a ball in the bowl and spoon out into 12 balls on a baking sheet lined with wax paper or parchment. Dough will be sticky. Flour your hands, flattening the balls into small disks about ¾-inch high. Cover with plastic wrap and freeze on the baking sheet. When disks are frozen, remove from the baking sheet and transfer to a plastic freezer bag with squares of parchment of waxed paper between the disks to keep them from sticking together.

Heat oven to 400 degrees F. Take out as many disks as you need. Set them on a parchment-lined baking sheet. Make an egg wash by beating remaining egg with water; brush the tops of the disks and sprinkle with sugar. Bake about 20 minutes until light brown. Cool on a wire rack.

For the filling: With an electric mixer, beat cream with 2Tbs sugar until stiff peaks form. While the shortcakes are still slightly warm, gently split them in half lengthwise with a serrated bread knife. Fill with about ¼ cup of fruit and whipped cream. Cover with the top of the shortcake. Complete all shortcakes and serve immediately. Makes 12 servings.

Cooking Tips

  • If you are not making all 12 shortcakes at once, allow about ¼ cup filling per shortcake.
  • If the fruit isn’t very sweet, toss the fruit with some sugar before filling the shortcakes.

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