Old-Fashioned Shortcake
This treasured shortcake recipe came to me from a friend, passed down from her mother. It’s become one of my favorite summer desserts — tender cakes that soak up all those sweet strawberry juices, with just a hint of nutmeg to make them truly special.
Ingredients:
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2 cups all-purpose flour
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1 cup white sugar
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4 teaspoons baking powder
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½ teaspoon salt
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¼ teaspoon ground nutmeg (optional)
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½ cup cold butter, cubed
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⅓ cup milk
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1 large egg
Instructions:
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Preheat the oven to 450°F (230°C). Grease an 8-inch baking pan.
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Mix the dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, salt, and nutmeg.
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Cut in the butter: Using two knives or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
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Add the wet ingredients: In a small bowl, whisk together the milk and egg. Gently stir this into the flour mixture until just combined. Do not overmix. Spread the batter evenly into the prepared pan.
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Bake for about 15 minutes, or until golden brown.
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Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
