Strawberry Shortcake
Ready In: 50 mins
Serves: 10-12
Ingredients
- 1 quart fresh strawberries, cleaned and hulled
- sugar, to taste
- 2 cups heavy whipping cream
- vanilla, to taste
- additional sugar, to taste
Shortcakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 2 tablespoons sugar
- 1⁄4 cup unsalted butter, room temperature, cut into small pieces
- 3⁄4 cup whole milk or 3⁄4 cup cream
Directions
- Set aside 10-12 of the prettiest berries for garnish. Slice remaining berries, toss with a little sugar to taste, and chill until ready to use.
- Preheat oven to 450°F Grease a baking sheet.
- To make shortcakes, combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles coarse meal. Lightly stir in milk until just blended.
- Drop 10-12 3-inch rounds of dough from spoon onto greased baking sheet, pressing and shaping slightly with spoon into rounds.
- Bake at 450° F for 12-15 minutes or until golden brown.
- Meanwhile, whip cream, adding vanilla and sugar to taste, if desired.
- Cool shortcakes slightly (just 5-10 minutes), until they can be handled but are still quite warm. Split shortcakes and lay halves in bowls and top with berry slices.
- Dollop whipped cream on top of berries, and garnish with reserved whole berries before serving.
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