There are quite a few recipes for strawberry shortcake but this is a simple one that showcases the pure flavors of the ingredients. It is quick to prepare as well. Makes 6 large shortcakes.
Shortcakes – These are basically baking powder biscuits that are sweeter and a little richer
2 cups all-purpose flour
1 Tbs baking powder
½ teaspoon salt
1 Tbs sugar
6 Tbs unsalted butter
½ cup heavy cream
½ cup milk
2 pints of fresh strawberries
1 ½ cup heavy whipping cream.
2 Tbs powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 425 degrees.
Mix the flour, baking powder, salt, and sugar in one bowl. Cut in the butter using a pastry blender or two knives until it is the texture of coarse crumbs.
Beat the egg with the cream and milk. Make a well in the flour mixture and add the liquid all at once. Mix with a fork to combine into a slightly sticky dough.
Place the dough on a floured board and fold it in half three to four times and roll out to 1” thick. Do not KNEAD the dough.
Using a biscuit cutter or a tin can about 2 ½” to 3” in diameter, cut the dough. Place on cookie sheet and sprinkle with a little more sugar, if desired. Bake for 15 to 18 minutes until the tops are golden brown.
While the shortcakes are baking, prep the strawberries by washing, removing the green top and slicing. Sprinkle 1 teaspoon of sugar on sliced strawberries and mash with a large spoon or potato masher to release the juices.
Whip the heavy cream until stiff peaks form. Add the powdered sugar and vanilla extract and whip to combine.
To assemble: slice the shortcakes using a serrated knife. Place the bottom half on a plate and put enough strawberries on to cover the bottom. Spoon on whipped cream and then place the top half of the shortcake on the whipped cream. Add a few more strawberries on top of the shortcake and finish with a dollop of whipped cream!