Strawberry Shortcake

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STRAWBERRY SHORTCAKE WITH WHIPPED CREAM

Ingredients

INGREDIENTS

  • 2 lbs strawberries stems removed and sliced
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon balsamic vinegar
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 1/2 cup butter 1 stick, cut into cubes
  • 1 egg
  • 2/3 cup evaporated milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions

INSTRUCTIONS

  1. Macerated Strawberries:
  2. Mix sliced strawberries, sugar, vanilla and balsamic vinegar in a mixing bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, until strawberries release their juices.
  3. Shortcake:
  4. Preheat oven at 350 F.
  5. Sift all the dry ingredients together (flour, baking powder, sugar and salt) into a large mixing bowl.
  6. Using a pastry cutter (or your hands), incorporate butter cubes into the dry ingredients.
  7. Whisk egg and milk together in a separate mixing bowl. Make a well in the center of the dough and pour in egg mixture. Mix ingredients until everything comes together, but don’t over mix.
  8. Pour mixture into a 9 inch baking dish that has been sprayed with non-stick oil.
  9. Evenly spread shortbread mixture using a spatula then bake in preheated over for 25-30, or until a knife inserted in the center comes out clean.
  10. Allow shortcake to cool then slice into 8 even pieces.
  11. Whipped Cream
  12. In a medium sized mixing bowl, whisk the whipping cream, powdered sugar and vanilla together until stiff peaks form. Cover and refrigerate until ready to use.

Recipe Notes

Option to bake individual “biscuit style” shortcakes by dumping dough unto floured surface and cutting circles with round biscuit cutters Adjust amount of sugar used based on sweetness of strawberries (e.g. add less if strawberries are exceptionally sweet, more if they’re not very sweet).