Berry shortcake with self rising flour recipe

I finally found my absolute favorite shortcake recipe. I’m admittedly pretty picky about shortcake, and like to consider myself a connoisseur of sorts. So, when I found a quick and easy shortbread recipe with self rising flour that seemed pretty different to ones I had made in the past, I was super excited to try it out.

I was extra excited when I saw that I could substitute self-rising flour in the recipe, which I happily did {as well as changing a few other key details and omitting the heavy cream}. Remember back when my husband purchased that large bag of self-rising flour and I was hunting for ways to use it all because I didn’t want to store it for months? I laugh about that now because self-rising flour has become one of our pantry staples since we love all of our newfound recipes so much. These days, I look for any opportunity to use it, and this was yet another win.This shortcake recipe with self rising flour is the perfect complement to summertime berries. I prefer it in “drop biscuit” form where you don’t roll it out and use cookie cutters, but instead just scoop up dollops of batter and drop it onto the cookie sheet. You *can* roll it out and cut it into perfect circle shapes if you want, but it’s delicious either way you decide to do it.

Berry shortcake ingredients

2 cups self-rising flour
2 Tbs sugar
6 Tbs butter
3/4 cup milk
6 cups sliced fresh fruit and/or berries, sweetened to taste

Instructions

• Preheat oven to 450F.
• In a mixing bowl, combine flour and sugar and mix well.
• Cut cold butter into flour with pastry blender or two knives until mixture is crumbly.
• Add milk and stir with a fork just until mixed.
• Use spoon to scoop out biscuit mixture and place on lightly greased baking sheet about 1 inch apart.
• Bake at 450F for 10 to 12 minutes or until golden brown.
• Brush tops with melted butter.
• Serve shortcakes warm or at room temperature. Split shortcake and fill with fruit and then top with whipped cream, if desired.

The post we shared of our banana bread with self-rising flour is now our #2 family recipe, second only to our perfect bread maker bread recipe we shared last year. Breads are apparently popular with the pinning types, because both posts are creeping up on our top posts on Pinterest as well. You can find the banana bread recipe here and our perfect bread maker bread recipe here.

Yield: 10

Shortcake with self rising flour

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This shortcake recipe with self rising flour is the perfect complement to summertime berries. Whether you do your shortcake “drop biscuit” style or roll it out and use cookie cutters, it’s delicious either way you decide to do it.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 cups self-rising flour
• 2 TBs sugar
• 6 TBs butter
• 3/4 cup milk
• 6 cups sliced fresh fruit and/or berries sweetened to taste

Instructions

Preheat oven to 450F
In a mixing bowl, combine flour and sugar and mix well
Cut cold butter into flour with pastry blender or two knives until mixture is crumbly
Add milk and stir with a fork just until mixed
Use spoon to scoop out biscuit mixture and place on lightly greased baking sheet about 1 inch apart
Bake at 450F for 10 to 12 minutes or until golden brown
Brush tops with melted butter
Serve shortcakes warm or at room temperature. Split shortcake and fill with fruit and then top with whipped cream, if desired