A perfect lunchbox filler or an afternoon tea snack for visitors, this delicious apple shortcake is a crowd pleaser.
The other day, my neighbour dropped off a big bag of apples, freshly picked from their orchard. With more apples than we knew what to do with, it only felt right to bake up a cozy apple shortcake to make the most of them.
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Why I Love This Recipe
- Dress up or down: This slice can be dressed up or down depending on the occasion and can be served for a fancy morning/afternoon tea and dessert with ice cream or simply as an addition to the lunchbox.
- Great Way to Use Up Apples: If you have a surplus from the tree (or a generous neighbour), this is the sweetest way to enjoy them.
- Crowd-Pleaser: Whether it’s a weekend gathering or a simple family dessert, this one always gets rave reviews.
Ingredients
This slice comes together with simple pantry staples and fresh apples, making it a wholesome treat—no need for a special trip to the store or anything fancy.
- Apples - any kind of variety is fine. Use what you have!
- Sugar - for cooking with the apples and for the pastry crust
- Water - only a little bit is needed for cooking the apples (we don't want them to be too watery)
- Lemon zest - a key flavour component. In a pinch leave it out but it's much better with it in
- Cinnamon - pairs with the lemon perfectly
- Butter - salted or unsalted is fine
- Eggs - Adds richness to the shortcake and also acts as a binder
- Flour - plain (all purpose) flour is best
- Baking powder - 3 teaspoons is used to create a light and fluffy lift
- Salt - for flavour - make sure to add it in!
See recipe card for quantities.
Helpful Tips:
- To ensure extra light and fluffiness in the shortcake, be sure to use the creaming method properly. We want to create as many little air pockets as we can!
- You might notice the dough will be a little on the sticky side. That’s okay! To help with rolling it out, place the dough in between two layers of baking paper so that you don’t get dough stuck to the surface of your bench. This saves a lot of clean up in the end and easy handling (see pictures of how I do this here).
Alternatively, you can leave it in the fridge to get really cold first, making it easier to handle.
Equipment
Try use a baking pan that is the same as or similar to 20 x 20cm in size. This is what I have designed the recipe for .
Don't have the right baking pan?
Don't worry! I explain exactly what to do in this post here.
Storage
To keep your apple shortcake fresh and delicious:
- Room Temperature: If you plan to eat it within a day, you can cover it loosely with a tea towel or beeswax wrap and keep it on the counter.
- Fridge: For longer storage (up to 3–4 days), store it in an airtight container in the fridge. Just let it come to room temperature or warm it slightly before serving for that just-baked feel.
- Freezer-Friendly: You can also freeze individual slices. Wrap them well and store in an airtight container or freezer bag for up to 2 months. Defrost and gently reheat (if preferred) before enjoying.
You'll notice that by day 2-3 your shortcake will become even more soft and moist - my favourite time to eat it.
FAQ
Yes! Tart apples like Granny Smith hold their shape well and balance the sweetness, but you can use whatever you have on hand—even a mix.
Absolutely. Apple shortcake can be made a day in advance and stored in the fridge. (I personally prefer it a day or two "old". Just warm it slightly before serving for the best texture and flavour.
Peeling is recommended for a softer, more traditional filling, but if you like a bit of texture, feel free to leave the skins on.
Yes! Swap the regular flour for your favourite gluten-free blend. Just make sure it’s a 1:1 replacement and includes a binder like xanthan gum if needed.
I personally love it warm with a dollop of whipped cream or a scoop of vanilla ice cream—it’s comfort food at its finest. But it's great on it's own too, cold straight from the fridge!
Related
Looking for other recipes like this? Try these:
Delicious Apple Shortcake
Ingredients
- 3 apples peeled and sliced
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon cinnamon
SHORTCAKE:
- 170 grams (¾ cup) butter, softened
- 150 g (¾ cup) white sugar
- 2 eggs
- 375 g (3 cups) plain white flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar extra
- 1 tablespoon icing sugar optional
Instructions
- Place apples, sugar, water, lemon zest and cinnamon in a pot with a lid. Cook on a medium to low heat until the apples are soft. Use a whizz stick to puree them (or leave chunky if preferred). Set aside.
- Grease and line a 20cm x 20cm square baking tray with baking paper and preheat oven to 180C (350F).
- Place butter and sugar in a bowl of an electric mixer and cream until light and fluffy (about 4 minutes). Add eggs and vanilla and mix on low until just combined.
- In a medium sized bowl, sift the flour, baking powder and salt. Whisk to combine then fold this into the butter-sugar mixture until combined. Tip dough out onto a floured surface. Roll into a ball then cut in half. Wrap the dough in gladwrap then place in fridge for 10 minutes.
- Roll one half of the dough out between two pieces of baking paper (like I do in this recipe) into the size of the prepared baking tin. Peel the top layer of baking paper off and place the rolled out dough into the baking tin. Peel off the second piece of baking paper.
- Spread the apple filling over the dough until the who surface is covered.
- Repeat step 5 for second piece of dough. Place on top on the apple filling. Sprinkle sugar on top and bake for 20-25 minutes or until golden brown. Leave to cool in pan before lifting out and cutting into squares. Garnish with icing sugar if desired.
Hi Sarah
I just picked 3 Recipes to try
Oaty Ginger Crunch
Chocolate Custard Bars
Delicious Apple Shortcake
I can’t wait to make them & I will let you know how I go.
Hi Christine! That's great, yes please let me know how you get on with them. All great choices 🙂