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    March 10, 2021

    Unpretentious Cooking: Shortcake

    Eat shortcake year-round with seasonal toppings


    I have a few base recipes I use for desserts when I get a craving for something sweet or am running out of time and still need a dessert. One of my favorites is shortcake, a buttery cake that can handle a variety of flavors added on top. Popularly known to be paired with strawberries and enjoyed in late spring and summer, shortcake can be made year-round with a few changes. Any berry with whipped cream goes well, but so do citrus segments, mango, and bananas. In the fall and winter, sauté apples or pears with cinnamon and dark brown sugar and add on top with whipped cream and caramel or butterscotch sauce. The cake is sturdy enough to be sliced thick and grilled on both sides to add a layer of flavor and texture. Top the grilled shortcake with lightly sweetened sour cream, peanut butter and jam, or buttered with cinnamon sugar. The cake is quick to make — needing less than 45 minutes — and can satisfy any sweet tooth craving.  

    Shortcake
    Serves 4-6

    Ingredients
    2 cups all-purpose flour, sifted
    2 tablespoons sugar
    1 tablespoon baking powder
    ½ teaspoon salt
    1 stick unsalted butter, cold and cubed
    1 egg, beaten
    ½ cup light cream or whole milk 

    Directions 

    1. Preheat the oven to 450 degrees. Grease an 8×8-inch pan using butter or cooking spray then line the pan with parchment paper, leaving an overhang on the sides. Grease paper and set aside. 
    2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 
    3. Cut butter into flour mixture using a pastry cutter, fork, or hands, until mixture resembles a pea-sized coarse crumb.
    4. Whisk together egg and light cream and add to flour mixture. Using a fork, stir to lightly combine and mositen mixture. 
    5. Spread batter into the prepared pan and bake for 15-18 minutes or until a cake tester or toothpick inserted into the center comes out clean and the cake is a light golden brown. 
    6. Remove from the oven cool slightly on a wire rack, about 2-3 minutes. Carefully turn the cake out of the pan onto a rack and cool completely. Serve with seasonal toppings.
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