Strawberry Shortcake!!

Strawberry Shortcake:

·         1 1/2 pounds strawberries, stemmed and quartered
·         3 tablespoons sugar
·         2 cups all-purpose flour
·         2 teaspoons baking powder
·         1/4 teaspoon baking soda
·         1/4 cup sugar
·         3/4 teaspoon salt
·         1 1/2 cups heavy cream

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour; baking powder, baking soda, remaining sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. 
Remove shortcake from pan and place on a rack to cool slightly. If using an 8 in pan, cut into 6 pieces and split each piece in half horizontally. If you use a 9-inch pan you can just pile all of your toppings on top of the shortbread rather than slicing them. 
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

whipped cream!

Vanilla Bean Whipped Cream:

·         1 1/2 cups heavy cream, chilled
·         3 tablespoons sugar
·         2 vanilla beans scraped or 2 tsp paste (1 1/2 tsp extract)

Whip ingredients until stiff peaks form.

Made by Janet!

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