[title subtitle=”RECIPE adapted Sally’s Baking Addiction
IMAGE Margoe Edwards/Shutterstock”][/title]
Homemade Strawberry Shortcakes
INGREDIENTS
6-7 cups sliced fresh strawberries
½ cup sugar
1 teaspoon vanilla extract
For the shortcake
2 cups all-purpose flour
4 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon baking soda
¼ cup salted butter, cold & cubed
1 cup buttermilk, cold
¼ teaspoon salt
1 teaspoon lemon zest
2 Tablespoons heavy whipping cream
For the whipped cream
1 ½ cups heavy whipping cream
2 Tablespoons sugar
½ teaspoon vanilla extract
METHOD
Preheat oven to 400°.
For Strawberries
Wash, hull and slice berries. In a medium bowl, combine sugar, vanilla and strawberries. Gently mash to release juices but do not crush completely. Set aside, stir occasionally.
For Shortcakes
In a medium bowl, combine flour, three Tablespoons sugar, baking powder, baking soda, lemon zest and salt. Using a pastry cutter or two forks, cut butter into dry mixture until it resembles coarse crumbs. Gradually stir in buttermilk until soft dough forms, but do not overmix. Drop dough by heaping Tablespoonfuls into eight mounds, two inches apart, onto a lightly greased baking sheet. Brush the tops with heavy whipping cream then sprinkle with remaining one Tablespoon of sugar. Pop in the oven and bake 12-15 minutes, until lightly browned. Remove and let cool completely.
For Whipped Topping
In a medium bowl, beat heavy whipping cream until it starts to thicken. Add vanilla and sugar, continue beating until soft peaks form.
Cut shortcakes in half, add strawberries and whipped cream to bottom of shortcake. Place top of shortcake on whipped cream. Garnish with more whipped cream and a fresh strawberry. Enjoy!
Tips:
Make sure you use cold butter and cold heavy cream.
When measuring your flour, spoon it into the measuring cup, then level.
