Making these individual shortcakes was not very labor intensive and what I prefer, to making a whole cake. If you do make it into one big cake, you will have to increase the baking time by about 10 minutes and lower the oven temperature to 375 degrees F. These shortcakes freeze really well and are great when you are in a pinch for dessert.
I tripled the recipe( I froze a few for us for future use) today because I am bringing dessert to a lobster boil for twenty people. Our friends Ron and Julie were on the east coast, on vacation, and had the lobsters sent all the way to Edmonton, to share with us all, YUM!!
Prep time: 20 minutes
Cook time: 15 minutes
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar, plus extra for sprinkling on top of the shortcakes before baking.
2 tablespoons cold butter
2 tablespoons cold shortening
1 cup half and half
1/4 cup melted butter to brush shortcakes
Ice cream or whipped cream
1. Heat oven to 425 degrees F
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening with a fork or a pastry cutter which works really well. Mix in half and half to just mixed, don’t over mix.
3. I tend to form them into individual rounds with my hands and then place onto a non-stick baking sheet or one lined with parchment paper. Divide the mixture into 8 portions for bigger individual shortcakes or 12 portions for slightly smaller, which is what I prefer.
4. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown, please watch closely and set a timer, they cook very quickly.
5. Cool, slice in half and serve with berries, ice cream and/or whipped cream. In the summer use fresh sliced peaches or nectarines or really any other favorite fruit.
Tip: Sometimes I toss the fruit in a little bit of sugar or honey to add some sweetness.