The Best Strawberry Shortcake

 The best strawberry shortcakes are here and perfect for spring!

This recipe is amazing and I have been making it for years. Delicious individual shortcakes that are moist and light, and sandwiched in between are sweet strawberries and fresh, homemade whipped cream.  A snap to make and will be loved by your whole family!

Hello spring...

2 1/2 cups all-purpose flour
1/3 cup cold unsalted butter cut into small pieces
1/3 cup plus 1 tbsp. sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 cup milk
Sweetened strawberries (recipe below)
Whipped cream (click here for my homemade recipe)

Preheat oven to 425 degrees. In large bowl, combine the flour, butter, 1/3 cup sugar, baking powder, and salt; using a pastry cutter, cut into the flour and butter until it resembles coarse meal. Add the milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn out the dough onto a lightly floured surface; with floured surface; with floured hands, gently pat the dough into a 4-by-8 inch rectangle.

Dust a large knife with flour; cut  the dough into 8 squares. Transfer to a baking sheet; sprinkle with the remaining 2 tbsp. sugar. Bake until golden about 20 minutes.

To serve, split the biscuits with a serrated knife; layer with the berries and whipped cream.

Sweetened Strawberries:
1 1/2 pounds (about 6 cups) fresh strawberries
1/4 cup sugar

Hull and quarter the strawberries; toss in a medium bowl with the sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated). 

** Adapted from Martha Stewart cookbook, Great Food Fast

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