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 fun baking together. I love the different flavors and textures together… soft & sweet strawberries with the dense shortcake and the creamy whipped cream. A perfect summer treat.

How to Make Strawberry Shortcake:

Shortcake:

• 2 cups of flour
• 1/4 cup of sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cut into small chunks
• 1 large egg
• 1/2 tsp vanilla
• 3/4 cup of milk (divided)
• 1 egg yolk

Preheat the oven to 375 degrees.

Combine flour, sugar, baking powder, and salt; mix thoroughly. Add small chunks of butter and knead by hand until flaky.

Whisk together egg and 1/2 cup PLUS 2 tbsp of milk; slowly add to the dry mixture.

Roll out the dough until 1-inch thick. Use a small cup or biscuit cutter to cut the dough in circles.

Whisk together egg yolk and the remainder of the milk; glaze the top of each shortcake.

Bake 20 minutes or until golden brown. These shortcakes reminded me of a small scone and I loved their texture next to the soft strawberries and cream.

Strawberries:

• 2 lbs strawberries, cleaned a sliced thinly
• 3 tbsp white sugar

Combine sliced strawberries and sugar in a bowl then cover. Let them marinate, stirring occasionally, in the refrigerator for at least 1- 2 hours before serving.

Whipped Cream

• 1 pint of whipping cream
• 1/4 cup white sugar
• 1 tsp vanilla

Mix 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, add the remaining shortcake then top with fresh whipped cream. Enjoy!

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