Easy Homemade Shortcake Recipe with Chocolate Chips

Another delicious grandma recipe for an easy homemade shortcake baked in a small cast-iron skillet. A tasty flaky recipe that is so simple to make you won't even need to refer to the recipe after you've made it a couple of times.

The recipe makes eight small slices to enjoy with ice cream, sliced berries, or all by itself.

Jump to:

• Ingredients
• Steps to Make Homemade Shortcake
• What's the difference between shortbread and shortcake?
• How to Store Shortcake
• 📖 Recipe

One of the things I love about this easy homemade shortcake recipe is that you can mix it with a wooden spoon or a hand mixer. Mom didn't have a beautiful Kitchenaid mixer, she used good old arm power. I don't own a stand mixer so all my recipes are either made by mixing with a big wooden spoon or with a portable hand mixer.

Ingredients

• Butter - use a good quality butter
• Sugar - everyday granulated sugar is fine
• Flour - an all-purpose flour
• Salt - standard table salt
• Egg - large egg
• Chocolate chips - don't skimp on these, I use the Ghiradelli brand and love the flavor and rich chocolatey flavor.
• Vanilla paste or extract - I'm a fan of using a paste for a deeper vanilla flavor

Steps to Make Homemade Shortcake

1. Preheat oven to 350 degrees
2. Line a 7 inch cast iron skillet with aluminum foil and lightly spray with cooking spray.
3. In a medium bowl melt butter in the microwave, use 10-15 second intervals until melted.
4. Add the sugar to the butter and using a hand mixer at low speed, mix for about 45 seconds.
5. In a separate bowl sift the flour and salt together.
6. Gradually add the flour to the butter batter and mix on low for another minute or so, or until you have a smooth well-combined batter.
7. Add the vanilla paste and egg to the batter, then mix for another 15 seconds until ingredients are combined.
8. With a wooden spoon fold in the chocolate chips.
9. Pour the batter into the prepared skillet and bake for 35 minutes. The edges will be well brown with a little bit of crispness.
10. Remove from the oven and let cool for about 15 minutes.
11. Grab the edge of the foil and lift it out of the skillet. Let cool another 15 minutes or so before removing the foil and placing it on a serving platter.
12. Slice and serve.

What's the difference between shortbread and shortcake?

Shortbread is a cookie and is made with a lot more butter and sugar than a shortcake. Shortcake is closer to a scone or biscuit and has a flaky outside and soft on the inside.

How to Store Shortcake

You can make the recipe a day ahead or store leftovers by wrapping in plastic wrap or store in a covered container.

My guess is it won't last long enough to worry about storing leftovers!