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Perfect Shortcake is a cross between a biscuit and shortbread. A great base for shortcake. simplysated
4.17 from 6 votes

Perfect Shortcake

Perfect Shortcake is a cross between shortbread and a biscuit. It is the perfect base for any shortcake dessert and especially great with Simply Sated Peach Shortcake: http://www.simplysated.com/peach-shortcake/
Course Dessert, Pastry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 -18 cakes
Author Susie Gall


  • 1/4 cup sugar
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon kosher salt or coarse salt
  • 6 tablespoons cold or frozen butter - cut into cubes
  • 1-1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup heavy cream
  • coarse sugar Demarara, turbinado or raw sugar to sprinkle on top before baking


  1. Preheat oven to 425F.
  2. Line two baking sheets with parchment paper.
  3. Place all dry ingredients (except the coarse sugar) in the bowl of the food processor fit with the metal blade.
  4. Pulse until flour mixture is well combined.
  5. Add the butter cubes and pulse until the butter is large bean-sized.
  6. Add vanilla and almond extracts and pulse 1-2 times.
  7. Add cream and pulse again until the dough just begins to form. The dough should be shaggy and sandy.
  8. Place the dough on a clean work surface and press it gently together into an oval shape. Handle it as little as possible – the dough should barely hold together and sill be slightly sticky.
  9. Lightly flour a rolling pin then roll the dough to an ½ inch thick.
  10. Cut into the desired shape – a biscuit cutter, cookie cutter or a jar turned upside down work well.
  11. Place the shortcakes on the prepared baking sheets.
  12. Brush each shortcake with a thin layer of milk.
  13. Sprinkle with coarse, raw sugar.
  14. Bake at 425F 14-16 minutes or until golden brown.
  15. The shortcake should be golden and slightly firm to the touch and should feel a little crispy but not too hard.
  16. Remove from the oven and place on a cooling rack to cool completely before serving.
  17. See notes for storing and/or freezing.
  18. Enjoy!

Recipe Notes

Perfect Shortcakes can be kept in an airtight container up to 3 days.
They can also be frozen in an airtight freezer container for later use, but I recommend letting them thaw covered and in the same container in which they were frozen. When ready to serve, reheat the shortcake in a preheated 400F oven for 3-5 minutes.