Shortcake Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep butter and buttermilk cold until ready to use.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Add 6 tablespoons cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Work quickly to keep butter cold.

Add buttermilk and form dough

Make a well in the center and pour in 3 tablespoons cold buttermilk (or milk mixed with 1 tablespoon lemon juice). Stir gently with a wooden spoon until the dough just comes together and is shaggy. If dough is too dry, add up to 1 tablespoon more buttermilk; do not overmix.

Shape and cut

Turn the dough onto a lightly floured surface and gently pat to about 1-inch thickness. Fold the dough over once or twice to create layers, then press again to 1-inch thickness. Using a 2 1/2-inch round cutter (or a floured glass), cut out 6 shortcakes. Re-shape scraps gently as needed; avoid overworking.

Brush and bake

Place the rounds on the prepared baking sheet about 1 inch apart. Brush the tops with 2 tablespoons heavy cream and sprinkle with 1 tablespoon coarse sugar if using. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and cooked through. Transfer to a wire rack and let cool slightly while you make the syrup.

Combine sugar and water

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Stir over medium heat just until the sugar dissolves.

Simmer and flavor

Bring the mixture to a gentle simmer and cook, uncovered, for about 6–8 minutes until slightly thickened into a light syrup. Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until the butter melts and the syrup is glossy.

Add fruit (optional)

If using strawberries, add 1 cup sliced strawberries to the warm syrup and gently toss to coat. Let sit 5 minutes so the fruit softens and releases a little juice into the syrup. Keep the syrup warm over the lowest heat or in a warm spot.

Split shortcakes

When shortcakes are slightly warm, use a serrated knife to split each one horizontally in half.

Spoon syrup and fruit

Place the bottom half of each shortcake on a plate. Spoon a generous 2–3 tablespoons warm syrup (with a few pieces of the syrup-coated strawberries if using) over the bottom half so the biscuit absorbs some liquid but does not become soggy.

Add cream and finish

Top the syrup layer with about 2 tablespoons whipped cream (or mascarpone mixture). Place the shortcake top on and, if desired, spoon a little more warm syrup over the top. Dust lightly with 1 teaspoon powdered sugar and garnish with a mint leaf.

Serve

Serve immediately while syrup and shortcakes are warm. Leftover shortcakes can be reheated briefly in a 300°F (150°C) oven and syrup warmed gently on the stove before serving.