Strawberry Shortcake
Learn how to prepare this delicious Strawberry Shortcake recipe so you can fill your afternoons and mornings with sweetness.
INGREDIENTS:
For the cake:
2 cups. All Purpose Flour
3 tsp. Baking Powder
½ tsp. Salt
2 tbsp. Sugar
½ cup Cold Butter
⅔ cup Milk
1 Egg
For The Strawberry Sauce:
1 Quart Fresh Strawberries
2 tbsp. Sugar
For The Whipped Cream:
2 cups Heavy Whipping Cream
3 tbsp. Sugar
1 tsp. Vanilla
DIRECTIONS:
Preheat the oven to 450 degrees. In a mixing bowl, add in 2 cups of flour.
Sprinkle in 2 tablespoons of sugar. Add in 3 teaspoons of baking powder.
Pour in ½ teaspoon of salt, and mix lightly until all of the dry ingredients are combined.
Mix in ½ cup of cold butter cut into thin pats. Continue to mix on increasing speeds until the mixture resembles fine crumbles.
Crack 1 egg into the mixing bowl. Pour in ⅔ cup of milk, and beat on high just until all of the ingredients are combined.
Place the dough in a ball onto a greased baking sheet, and flatten into a rounded mound.
Place the cake mixture into the oven and bake for 15 minutes or until browned on top and cooked through.
While the cake is baking, slice a quart of strawberries into a mixing bowl, removing leaves and stems.
Mash the strawberries with a potato masher. Add 2 tablespoons of sugar to the strawberry mixture, and stir to combine well. Place the strawberries in the fridge to stay fresh.
Using a mixer, beat 2 cups of heavy whipping cream until it begins to thicken and form very soft peaks.
Add in 3 tablespoons of sugar. Pour in 1 teaspoon of vanilla.
Continue to beat the whipping cream until you achieve the desired texture. Be sure not to whip the cream too long, or it will begin to separate and form butter.
Once the cake has finished baking, cut it into slices, and top with the strawberry sauce and fresh whipped cream.
Enjoy!