Strawberry Shortcake




  • 4 cups hulled and sliced strawberries
  • 1 Tbsp sugar, or more to taste
  • 1 pint whipping cream
  • 1/2 tsp pure vanilla extract
  • 2 cups bleached all-purpose flour
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • 6 Tbsp chilled butter, cut into chips
  • 3/4 cup milk
  • Whole berries and fresh mint springs for garnish (optional) 


Place the berries in a bowl and sprinkle with sugar to taste. Cover and refrigerate. Whip the cream and add the vanilla and a little sugar if you want it sweet. Cover and chill. Preheat the oven to 450 F. Mix the dry ingredients and then add the chilled butter with a pastry blender or two knives. When the mixture resembles coarse meal, add the mill and mix well and quickly. Turn the dough out onto a floured board and knead briefly. Roll out the dough to 1/2-inch thick. Cut into three-inch rounds and place on an ungreased cookie sheet. Brush the tops with a little milk and sprinkle, if you like, with a little sugar. Bake for 12 to 15 minutes. Cool the biscuits for a minute or so, then split them open. Spread each half lightly with butter. Then top the bottom halves with the berries and a topping of whipped cream. Cover with the other halves. Add more whipped cream and berries. Garnish with a berry or two and mint sprigs. Makes 6 to 8 servings.





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