How to make good short cake ?

Measure accurately. Use good technique. Make sure the oven is accurate. Give it a try and then report back.

Despite the risk of excommunication from r.f.baking, I have to say that my favorite shortcake is a sweet drop biscuit, directly off the Bisquick package! In the past year or so, I have had to totally avoid wheat, so I make my own baking mix using spelt flour (+non-fat dry milk, sugar, shortening, and baking powder.) Works great!

Dave

Eesh, bisquick. I'm not even sure that stuff is really food!

(OK, I just hate the taste of all the sulfate baking powder they cram into it)

Of course, it is! Just all the things you have in your cupboard mixed together in the right proportions. Read the box ingredients.....if you can.

Try Jiffy mix. Works the same as Bisquick, tastes much better.

-- Jenn Ridley : snipped-for-privacy@chartermi.net

I can mix flour, baking powder, salt and sugar myself, thanks.

I don't often share recipies but this one I found in American Classics by the editors of Cook's Illustrated magazine is fantastic! Made a strawberry shortcake convert out of me.

Strawberry Shortcake serves 6

Start the recipe by preparing the fruit, then set the fruit aside while preparing the biscuits to allow the juices to become syrupy.

Fruit

8 cups hulled strawberries 6 tablespoons (2 2/3 oz) sugar

Shortcakes

2 cups (10 oz) unbleached all-purpose flour, plus more for work surface and biscuit cutter 5 tablespoons (about 2 1/4 oz) sugar 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons unsalted butter, chilled, cut into 1/2 inch cubes 1 large egg, lightly beaten 1/2 cup plus 1 tablespoon half and half (or milk) 1 large egg white, lightly beaten

For the fruit: Place 3 cups hulled berries in a large bowl and crush with a potato masher. Slice the remaining 5 cups berries and stir into the crushed berries along with the sugar. Set the fruit aside to mascerate for at least

30 minutes and up to 2 hours.

For the shortcakes: Adjust an oven rack to the lower-middle portion and heat the oven to 425 degrees. In the workbowl of a food processor fitted with the steel blade, pulse the flour, 3 tablespoons sugar, baking powder and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about 15 1-second pulses. Transfer to a medium bowl. Mix the beaten egg with the half and half in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together. Use your fingertips to pat the dough into a 6 by 9-inch rectangle about 3/4 inch thick being careful not to overwork the dough (I personally skip this step and just form the dough into freeform balls and plunk down on the baking sheet). Flour a

2 3/4-inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1 inch apart on a small baking sheet, brush the tops with the egg white and sprinkle with the remaining 2 tablespoons sugar. (Can be covered and refridgerated for up to 2 hours before baking). Bake until the shortcakes are golden brown, 12-14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.

To assemble: When the shortcakes have cooled slightly, split them in half. Place each cake bottom on an individual serving plate. Spoon a portion of the fruit and then dollop of whipped cream over each cake bottom. Cap with the cake top and serve immediately.