American Southern

Short Cake

Name: Short Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American Southern
Ingredients: 0.5 lb butter; 2 cups milk (sweet); 1 each soda (size of a bean)

Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.

20 minPrep Time

35 minCook Time

12Servings

mediumDifficulty

I Made It!

UpdatedLast updated5 months ago

Why This Recipe Works

The generous butter-to-flour ratio creates a tender, crumbly texture by coating flour proteins and preventing gluten development. Quick handling keeps the butter cold, allowing it to create steam pockets during baking for a flaky, layered structure. The baking soda (likely used with acidic milk) provides leavening through carbon dioxide production, giving the shortcake lift without overworking the dough.

Before You Begin

•Note: This historic recipe is incomplete by modern standards and requires interpretation. A typical ratio would be approximately 3-4 cups flour to 0.5 lb butter and 2 cups milk.
•Chill the butter until very cold (or freeze for 15 minutes) and cut into small cubes before incorporating into dry ingredients
•Use cold buttermilk or add 2 tablespoons lemon juice to regular milk to activate the baking soda properly
•Work quickly to prevent the butter from warming—the entire mixing process should take no more than 2-3 minutes
•Preheat your oven to 425°F (a 'brisk oven' in 1866 terminology) for at least 20 minutes before baking

Key Equipment

Large mixing bowlPastry cutter or two forks for cutting in butterRolling pinBaking sheetParchment paper or silicone baking mat

Ingredients

1/2 lb butter
2 cups milk
1 each soda

Instructions

1
Mould quickly, not very stiff
2
Roll into sheets
3
Bake in a brisk oven

Make Ahead

The dry ingredients can be mixed and the butter can be cut in up to 2 days ahead; store covered in the refrigerator and add the liquid just before baking. Unbaked shaped shortcakes can be frozen for up to 1 month—bake directly from frozen, adding 3-5 minutes to the baking time.

Storage

Store baked shortcake in an airtight container at room temperature for up to 2 days. For best texture, reheat in a 350°F oven for 5-7 minutes before serving. Shortcake can also be frozen for up to 2 months; thaw at room temperature and refresh in a warm oven.