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Shortcakes are really just sweet biscuits, so while these are great for making strawberry or blueberry shortcake, they're also great for breakfast buttered or topped with bananas or peaches.


  • 2 Cups flour
  • 1 TB. baking powder
  • 1 tsp. salt
  • 1-2 tsp. CINNAMON
  • 2 TB. sugar
  • 1 stick cold butter (1/2 cup)
  • 2/3 - 3/4 Cup milk (old-fashioned shortcakes use cream, so feel free)

Shortcake Topper:

  • 2 TB. milk
  • 1 tsp. sugar
  • 1/4 tsp. CINNAMON

Strawberry Topping:

  • 1 quart (4 Cups) red ripe strawberries
  • 2-3 TB. sugar (depending on how sweet and juicy the strawberries already are)

Clean and hull the strawberries. Leave them a bit wet. Halve or quarter them and cover with sugar and VANILLA SUGAR. Stir vigorously to get the juices flowing. Cover and set aside for at least 1 hour for best flavor.

        2 Cups whipped cream (optional)

Preheat oven to 425°. The high temperature is what causes the shortcakes to rise up during baking. Grease a cookie sheet, set aside. Sift flour, baking powder, salt, CINNAMON, sugar and VANILLA SUGAR into a large bowl. Cut the butter into small pieces, and rub into the flour mix through your fingers until the mix resembles sand and pea-sized lumps. Add 2/3 cup of the milk and stir by hand to combine. If the mixture is too dry to hold together, add the rest of the milk and stir again. Turn out onto a floured surface. Knead briefly, and then roll out, leaving the dough thick-about 3/4" or so. Use a biscuit cutter or round clean jar to cut the shortcakes - you should get 8 standard-sized or more if you use a small cutter.

Brush the tops of the shortcakes with the milk, then sprinkle with sugar and dust with CINNAMON. Bake at 425° for 12-15 minutes, until golden brown and risen high. Remove from pan immediately. Let cool briefly, split and serve with Strawberry Topping and whipped cream.

Serves: 8.
Prep. Time: 15 minutes.
Baking time: 12-15 minutes.

Vanilla Sugar 3.4 oz. 1/2 cup jar
China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar

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