Real Southern Shortcake Recipe

by Mindy Merrell

Little compares to the spring and summer fruits of the South—fresh strawberries, peaches, blackberries, blueberries, and raspberries—to satisfy your sweet tooth. Whether you pick your own or visit a local roadside fruit stand or farmers market, the finest way to honor this sweet Southern bounty is with real shortcake. Champions of shortcake know that, in the South, it’s not spongy store-bought cake but a home-baked rich biscuit that stands up to hefty spoonfuls of fruit without becoming soggy.
If you can make biscuits, you can make shortcake. The only real difference is that shortcake is a little richer and often contains butter, not shortening, with a little sugar for sweetness.

Strawberries are the quintessential standard for shortcake, but a mixture of fresh sliced peaches, strawberries, and blueberries is a gorgeous combination. Remember that fruits are most flavorful at room temperature, not chilled. Just before preparing the shortcake, toss the washed and cut fruits with sugar to sweeten and bring out their juices. Your preference and the flavor of the fruit determine how much you need.

And for goodness’ sake, fresh fruits and real shortcake call for nothing less than homemade whipped cream. It takes only minutes to prepare and is more than worth it.



Ingredients Instructions

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