Strawberry Shortcake

Strawberry shortcake is such a simple, beautiful, and tasty dessert. My children, my mother-in-law, and I made the shortcake, and we all had a fun time baking together. I love the different flavors and textures–soft & sweet strawberries with the shortcake and the creamy whipped cream. This easy strawberry shortcake recipe is the perfect summer treat.

Strawberry Shortcake

Strawberries:

• 2 lbs strawberries, cleaned and sliced thinly
• 3 tbsp white sugar, or more depending on the sweetness of the berries

Shortcake:

• 2 cups of flour
• ¼ cup of sugar
• 1 tsp baking powder
• ½ tsp salt
• 6 tbsp cold unsalted butter, cut into small chunks
• 1 large egg
• ½ tsp vanilla
• ¾ cup of milk (divided)
• 1 egg yolk

Whipped Cream:

• 1 pint of whipping cream
• ¼ cup white sugar
• 1 tsp vanilla

How to Make Strawberry Shortcake:

Prepare the macerated strawberries by combining sliced strawberries and sugar in a bowl, then covering.

Let them marinate, stirring occasionally, in the refrigerator for at least 1- 2 hours before serving.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Make the shortcake by combining flour, sugar, baking powder, and salt, and mix thoroughly.

Add small chunks of butter and knead by hand until it is crumbly.

Whisk together the egg and ½ cup plus 2 tablespoons of milk, and slowly add to the dry mixture.

Roll out the dough until it is 1 inch thick.

Use a small cup or biscuit cutter to cut the dough into circles.

Whisk together egg yolk and the remaining milk, and brush the top of each shortcake.

Bake 20 minutes, or until golden brown.  Cool on a wire cooling rack.

Make the whipped cream by mixing all ingredients with a hand blender for 5-7 minutes until fluffy.

To serve, slice the shortcake in half.

Place the bottom half on a plate, add spoonfuls of the strawberry mixture, and add the remaining shortcake.

Top with fresh whipped cream. Enjoy!

Strawberry Shortcake

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Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Biscuit Cutters
• Wire Cooling Rack
• Hand mixer

Ingredients

Strawberries:

• 2 lbs. strawberries cleaned and sliced thinly
• 3 tbsp white sugar or more depending on the sweetness of the berries

Shortcake:

• 2 cups of flour
• ¼ cup of sugar
• 1 tsp baking powder
• ½ tsp salt
• 6 tbsp cold unsalted butter cut into small chunks
• 1 large egg
• ½ tsp vanilla
• ¾ cup of milk divided
• 1 egg yolk

Whipped Cream:

• 1 pint of whipping cream
• ¼ cup white sugar
• 1 tsp vanilla

Instructions

• Prepare the macerated strawberries by combining sliced strawberries and sugar in a bowl, then covering.
• Let them marinate, stirring occasionally, in the refrigerator for at least 1- 2 hours before serving.
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Make the shortcake by combining flour, sugar, baking powder, and salt, and mix thoroughly.
• Add small chunks of butter and knead by hand until it is crumbly.
• Whisk together the egg and ½ cup plus 2 tablespoons of milk, and slowly add to the dry mixture.
• Roll out the dough until it is 1 inch thick.
• Use a small cup or biscuit cutter to cut the dough into circles.
• Whisk together egg yolk and the remaining milk, and brush the top of each shortcake.
• Bake 20 minutes, or until golden brown.  Cool on a wire cooling rack.
• Make the whipped cream by mixing all ingredients with a hand blender for 5-7 minutes until fluffy.
• To serve, slice the shortcake in half.
• Place the bottom half on a plate, add spoonfuls of the strawberry mixture, and add the remaining shortcake.
• Top with fresh whipped cream. Enjoy!

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