Description
Experience a classic summer dessert with this tender, biscuit-style shortcake that features a golden crust and a hint of warm nutmeg. Designed to soak up every drop of ruby-red strawberry syrup, this buttery cake is the perfect vessel for fresh fruit and whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 2/3 cup milk
- 1 egg
Instructions
- Preheat your oven to 450 degrees F (230 degrees C) and generously grease an 8-inch baking pan.
- In a large bowl, sift together the all-purpose flour, sugar, baking powder, salt, and ground nutmeg.
- Using a pastry blender or two knives, cut the cold, cubed butter into the flour mixture until it reaches a texture resembling coarse crumbs.
- In a separate small bowl, beat the milk and egg together until well combined.
- Pour the milk mixture into the dry ingredients and stir gently until the batter is just blended and looks rough or shaggy.
- Spread the batter evenly into the prepared baking pan.
- Bake for 15 minutes or until the top is a deep golden brown.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For the best rise and flakiest layers, ensure your butter is ice-cold and your oven is fully preheated before you begin mixing. If you prefer a more pronounced crust, you can lightly brush the top of the batter with a teaspoon of milk and sprinkle with a bit of extra sugar just before placing it in the oven.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American