Shortcake Biscuits? Why not shortcake “cakes”? Because, despite the name, a true shortcake is more biscuit than cake. Read on for all the truly fascinating details, or jump straight to the recipe to get the goods.
Even though the name “shortcake” implies that this dessert would be cake-based, it’s the “short” in the name they tells you that the classic recipe is a biscuit-based dessert.
The “short” refers to a specific type of dough where the fat is cut into the flour to create a pastry that is that is more crumbly than stretchy.
Shortbread cookies and Tart pastry are two other “short” doughs. So, in “short” (pun intended), a shortcake is more biscuit than cake.
When making Strawberry Shortcakes I don’t want to use my regular Buttermilk Biscuit recipe for the base. Those biscuits are wonderful, but they’re more savory than sweet and more flaky than cakey.
For a shortcake dessert I want a biscuit that is a little sweeter and a little lighter. I adapted my flaky biscuit recipe into a shortcake biscuit recipe.
Unlike cake batter, shortcake batter is significantly thicker and reminiscent of biscuit dough. But shortcakes don’t share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That’s because shortcake recipes call for eggs and use more sugar. That’s what makes them unique!
How Shortcake biscuits are different than regular biscuits
- Shortcakes biscuits have a little more sugar than regular biscuits.
- Shortcake biscuits have a little more baking powder for a lighter crumb (to absorb the fruit juices!).
- Shortcake biscuits have eggs in the dough and regular biscuits don’t contain eggs. The eggs give the biscuits a more cakey texture.
- The dough for shortcake biscuits is not folded to create layers. Flaky layers won’t absorb the juice as well as a more open crumb will.
How to make shortcake biscuits
- Mix together the dry ingredients, then work in the cold butter.
- See the lumps of cold butter?
- Add the buttermilk, mix, then briefly knead the dough just until it comes together.
- No need to use a rolling pin, pat the dough with your hands to keep it tender.
- Brush the shortcakes with buttermilk and sprinkle with granulated sugar before baking.
- They will spread a little in the oven.
- To make square shortcakes, pat the dough into a rectangle.
- Cut the shortcakes into squares.
- Bake until lightly browned and set in the center.
- The biscuits are very light. The open crumb will absorb the fruit juices.
- Shortcakes are best the day they are baked.
- Leftovers can be held at room temperature for 1 day or frozen for up to 3 months.
BISCUIT STRAWBERRY SHORTCAKE
FAQ
What’s the difference between a biscuit and a shortbread?
What is difference between shortcake and shortbread?
Why is it called a shortcake?
Is shortbread a biscuit or cake?
Is Shortcake a biscuit?
Shortcake is actually a type of biscuit. The “short” refers to a dough where the fat is cut into the flour to create a crumbly pastry. Shortbread cookies and shortcrust pastry are two other “short” doughs. Shortcakes are basically biscuits (not cake ), often with a little bit more sugar than a typical Southern buttermilk biscuit.
What is the difference between shortbread and Shortcake?
Shortbread is a traditional Scottish treat that is typically made with just four ingredients: flour, butter, sugar, and salt. The dough is then baked in the oven, creating a dense, buttery, and slightly salty dessert. Shortcake, on the other hand, is a more modern dessert that is typically made with a combination of flour, sugar, and baking powder.
What is a strawberry shortcake biscuit?
In America, shortcake is a sweet crumbly biscuit that’s typically leavened with baking powder or baking soda, dropped or cut into shapes, and then baked at a high temperature until set. To make a classic strawberry shortcake biscuit recipe, the shortcakes are split and filled with strawberries (and their juices), plus whipped cream.
What is the difference between shortcake & cake dough?
The dough is often enriched with milk or cream, and it is usually baked in a skillet or baking dish. Shortcake, on the other hand, is typically made with a lower proportion of butter to flour, which gives it a lighter and more fluffy texture.