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
