Strawberry Shortcake

Is there anything better than fresh berries?  When they’re in season I’m always trying to think of new ways to use them, but nothing beats good old strawberry shortcake.  I serve this often when we have summer bbq’s and it’s always a big hit, for the kids and adults alike. 
STRAWBERRY SHORTCAKE
4 cups flour (plus extra for dusting)
2 T baking powder
1/2 cup sugar
1 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter, cut in small pieces
2 cups heavy cream
1 large egg, beaten
sanding sugar for sprinkling, optional
Whisk together flour, baking powder, sugar, and salt in a large bowl.
Cut in butter with a pastry blender, leaving pea sized chunks.
Fold the cream in with a spatula until dough just comes together.
Turn out onto a lightly floured surface and pat to about 1 1/4 inch thickness.
Cut in 2 to 2 1/2″ rounds and place on a cookie sheet about 1 inch apart. 
Brush tops with beaten egg and spinkle with sanding sugar (or granulated sugar) if using.
Bake for about 20-25 minutes, until light golden.
Let cool, then slice and serve with berries (macerated or plain) and whipped cream.
For macerated berries:
3 pints strawberries, hulled and sliced
1 T lemon juice
1/4 to 1/3 cup sugar (depending on how sweet the berries are)
Toss berries with lemon juice and sugar.  Let sit for about 20 minutes.
Recipe Source: adapted slightly from Martha Stewart
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Comments

  1. Jennifer Hadfield says:

    Your strawberry shortcake recipe doesn’t say how many it makes. Could you send that information, please? Thanks so much!

  2. Jennifer Hadfield says:

    How many shortcakes does your strawberry shortcake recipe make?

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