Strawberry Shortcake

A simple, beautiful and tasty dessert. My children, my mother in law and I made the shortcake and we all had fun baking together. I love the different flavors and textures together... soft & sweet strawberries with the dense shortcake and the creamy whipped cream. A perfect summer treat.

Shortcake

• 2 cups of flour
• 1/4 cup of sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 6 tbsp cold unsalted butter, cut into small chunks
• 1 large egg
• 1/2 tsp vanilla
• 3/4 cup of milk (divided)
• 1 egg yolk

Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder and mix thoroughly. Add small chunks of butter and knead by hand until flaky. Whisk together egg and 1/2 cup PLUS 2 tbsp of milk; slowly add to the dry mixture. Roll out the dough until one inch thick. Use a small cup to cut dough into circles. Whisk together egg yolk and the remainder of milk; glaze the top of each shortcake. Bake 20 minutes or until golden brown. These shortcakes reminded me of a small scone and I loved their texture next to the soft strawberries and cream.

Strawberries

• 2 lbs strawberries, cleaned a sliced thinly
• 2-3 tbsp white sugar

Combine sliced strawberries and sugar in a bowl then cover. Let them marinate in the refrigerator for at least 1- 2 hours before serving.

Whipped Cream

• 1 pint of whipping cream
• 1/4 cup white sugar
• 1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy.

Slice the shortcake in half. Place the bottom half on a plate, add spoonfuls of strawberry mixture, add the remaining shortcake then top with fresh whipped cream. Enjoy!

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