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Dutch butter shortcake recipe

Dutch butter shortcake recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread

This speciality is also known as boterkoek and tastes like shortbread. It's quick and easy to whip up and goes perfectly with a big mug of tea or coffee.

37 people made this

IngredientsMakes: 1 23cm tin

  • 150g butter, softened
  • 200g caster sugar
  • 1 1/2 teaspoons almond extract
  • 1 egg, beaten
  • 200g plain flour
  • 1/2 teaspoon baking powder

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease a 23cm round cake tin or pie plate.
  2. In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared tin.
  3. Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (25)

I was mixing by hand with help and I think it got over mixed by my assistant so it didn't have the right feel to it, but I still liked it.I think maybe I would use less almond extract-18 Jun 2016

by Brenda

I brought this to a family dinner. It was delicious. However, my DH was expecting something gooey. This is what he remembered butter cake as from his childhood. This cake is not gooey. It is rich, flaky & buttery. Delicious.-27 Dec 2007

by jewlster1259

Sooo good. A little sugar on top would be good for next time. I haven't had this in a long time and it came out exactly like I remembered it. I baked it for right about 35min and it browned nicely Thanks for the great recipe! My husband tried it today and liked it, too. It's just how he remembers it being. His grandparents are Dutch immigrants.-30 Apr 2010

Strawberry Shortcake Cupcakes

Strawberry shortcake in handheld, cupcake form is the ultimate summertime treat! These Strawberry Shortcake Cupcakes feature an easy, homemade vanilla cupcake stuffed with a simple strawberry filling. Top them off with homemade whipped cream frosting for a swoon-worthy dessert no party could deny.

Peach Cobbler Pound Cake in your internet browser for next time!

Pennsylvania Dutch Lard Biscuits

The rich culinary heritage of the Pennsylvania Dutch means their classic cooking methods and ingredients are still used on a daily basis. In their parts of the eastern United States, traditions seem to remain unaltered despite the rapid changes in the world around them. Baking is an essential part of this culture and many recipes honor the German heritage of the first immigrants to the area. Despite common belief, the current occupants of the area are descendants of Germans, and not Dutch people, but they're referred to as Dutch from the term deutsch, which means German in that language.

Delicious pretzels, sweet rolls, soups, stews, savory pies, and canned and pickled products reflect farmers' need for hearty and caloric foods. Some still use wood ovens to cook, and old-fashioned animal fats like lard to enrich their dough. Our savory biscuit recipe using lard is a testament to the Pennsylvania Dutch tradition.

When it comes to biscuits, lard gives them the perfect texture. Easy to make, these savory biscuits can be on your table in less than 20 minutes. Ideal to accompany soups and stews, the biscuits are also great with eggs and sausage, and any leftover biscuits can be reheated on a skillet. Serve them with bread and butter for a quick and satisfying snack.

How to Make Dutch Butter Cake

Melt the butter and mix with the flour, sugar, and salt until just combined.

I didn’t brown the butter this time, but I bet a Brown Butter Butter Cake version would be out of this world.

Then press into the bottom of an 8࡮ baking dish lined with foil. This cake is so buttery I didn’t even bother spraying it with cooking spray. Here’s my trick that makes lining a pan with foil SO much easier.

Bake at 350 degrees F for 30 minutes, until the edges are golden brown. The middle will still look very gooey, but the cake is done at the point. All to cool completely before cutting so the cake can set up.

Once cool, remove the foil from the pan and slice into squares. These tiny, ultra buttery squares are SO dangerous!! Be sure to get them out of the house ASAP. :)

Hope you love this Dutch Butter Cake recipe as much as we do!!


For the cake:

Preheat oven to 350 F. Spray three 9- or 8-inch round cake pans with baker's spray. Line the bottom of the pan with a parchment round. Set aside. Alternatively line a 3/4 sheet pan with parchment and spray with baker's spray. Set aside.

In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside. In a liquid measure, add the buttermilk, vinegar, red dye and vanilla. Whisk together and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter until light and fluffy. Scrape down the bottom and sides of the bowl and add the oil. Continue mixing until the oil is fully incorporated. Scrape down the bottom and sides of the bowl again and add the eggs, one at a time, and mix until incorporated.

With the mixer running on low, add 1/3 of the flour, then 1/2 of the buttermilk mixture, 1/3 of the flour, the remainder of the buttermilk, and then the remainder of the flour mixture. It's at this point, before the last bit of flour is completely incorporated, that you should check the shade of red to make sure it's to your liking. Add 1/2 teaspoon to 1 teaspoon more gel dye to enhance the color if you like. Mix until the batter just comes together.

Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes. Check the cakes by gently poking. If the cake springs back, it's done. If it feels set but you can still see the indent of your finger in the cake, it needs 5 minutes more. Remove the cakes from the oven and allow to cool in the cake pans for 10 minutes then use a paring knife to release the cake from the sides if it hasn't already pulled away and turn out onto a cooling rack. Peel off the parchment paper and allow to cool completely before frosting. If baking in a sheet pan, pour all the batter in the prepared sheet pan and check the cake after 20-25 minutes of baking. The cake should pull away slightly from the edges of the pan.

For the cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Scrape the bottom and sides of the bowl and add the butter, continue creaming until completely smooth. Add the vanilla and salt. Mix until combined. With the mixer on low, add the powdered sugar a cup at a time. Once it's all added, turn the mixer to high and beat until smooth, light and fluffy. Refrigerate for 20 minutes before using (can make the night before and refrigerate overnight).

To assemble:

Place a small dollop of frosting onto your serving platter. Put a layer of cake on top of the frosting (this helps secure the cake).

Cut about 1/2 inch from the top of a piping bag (or a large plastic storage bag) and fill bag with frosting. Pipe the frosting onto the cake, starting in the middle, and spiraling out to make an even layer of frosting.

Top with the 2nd layer of cake and top with frosting as before. Add the last layer of cake and spiral the frosting on top again and then, starting at the bottom of the cake, pipe the remained of the frosting up the sides of the cake (this is easiest when using a turntable). Use an offset spatula to spread the frosting.

  • 1 quart strawberries, quartered or sliced
  • 1/2 cup sugar, divided
  • 5 ounces (about 1 cup) self-rising flour
  • 1 pint heavy cream
  • 1/2 teaspoon vanilla extract

Adjust oven rack to center position and preheat oven to 450°F. Toss strawberries with 6 tablespoons sugar in a medium bowl and set aside.

Place flour in a large bowl. Whisk in 1 tabespoon sugar. Stirring with a wooden spoon, drizzle in 3/4 cup cream. Stir until a lumpy dough is formed. Do not over mix.

Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Remove biscuits and set aside.

Using a wire whisk or an electric mixer, whip remaining cream with remaining tablespoon sugar and vanilla extract until stiff peaks form. Split biscuits, top with strawberries and cream, close shortcakes, top with more whipped cream, and serve immediately.

Al's Lemon Vanilla Dutch Baby with Blueberry Sauce

One of the things my wife, Deborah, loves to make is a Dutch baby. If pancakes and popovers had a baby, it would be a Dutch baby! Hers is savory with lots of cheese. I decided to switch it around and make her a dessert, taking out the cheese and replacing it with vanilla and lemon. I think the best part is when you take it out of the oven. it's like a mutant soufflé!

Easy Tangy Yogurt-Whip Cream Topping

One of my favorite combos is fresh whip cream and greek yogurt. The yogurt gives some stability to the cream and elevates the flavor immensely, giving the perfect tang and brightness. Also with the added benefit of protein and probiotics!

Simply whip the cream with vanilla and a little sugar. Make it sweet to your liking. I prefer it on the less sweet side so I usually add about 1 tablespoon of sugar.

Fold the yogurt into the whipped cream. This can be done a few hours ahead of time and kept in the refrigerator.

Recipe Summary

  • 1 quart strawberries, sliced
  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 ½ cups milk
  • 2 tablespoons butter, softened
  • 1 cup whipped cream

Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.

Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes cool in the pans for 10 minutes before removing shortcake.

Split shortcake into two layers spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

All-Butter Scottish Shortbread

Shortbread is one of the most famous Scottish cookies. It's eaten around Christmas and is also an essential part of Hogmanay, the traditional Scottish New Year. Made with a lot of butter, this was considered a special treat when butter was a luxury item. Thankfully, we can make and eat shortbreads more often, and enjoy their crumbly and buttery texture all year round.

The success of what's known in Scotland as a "shortie" depends on handling the dough with care and working it as little as possible—cold butter, cold work surface, cold hands, and no pounding or heavy kneading help achieve the perfect texture for the dough. When overworked, the dough becomes a greasy mess, the gluten in the flour will develop, the butter will melt, and the crumb will be either too chewy or too tough. A successful shortbread should be light and crumbly, with a dense, buttery taste.

The term "short" refers to the crumbly texture of the cookies afforded by the high fat content. Standard recipes have few ingredients, and the addition of cornstarch depends on the tradition each home cook follows. Some swear by the use of it, like us, but some prefer to leave it out. Adding it has been done for decades and helps to make the shortbread crisper on the edges and softer in the center. Because there are just five ingredients, the quality of each one is vital for a successful cookie, and using the best butter you can find is very important.

Our main recipe shows you how to shape these delicious treats before baking, but you can learn how to do it once the shortbread is cooked in the recipe variations. For storing either version of the shortbread, chose an airtight container and keep it in a cold place for a week, or 10 days in the fridge.


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