Strawberry Shortcake with Whipped Cream
Serving Size: 8
Prep time: 20 minutes
Ingredients
2 lbs strawberries, stems removed and sliced
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon balsamic vinegar
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoons salt
3 tablespoons sugar
1/2 cup butter (1 stick), cut into cubes
1 egg
2/3 cup evaporated milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Instructions
Macerated Strawberries:
- Mix sliced strawberries, sugar, vanilla and balsamic vinegar in a mixing bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, until strawberries release their juices.
Shortcake:
- Preheat oven at 350 F.
- Sift all the dry ingredients together (flour, baking powder, sugar and salt) into a large mixing bowl.
- Using a pastry cutter (or your hands), incorporate butter cubes into the dry ingredients.
- Whisk egg and milk together in a separate mixing bowl. Make a well in the center of the dough and pour in egg mixture. Mix ingredients until everything comes together, but don’t over mix.
- Pour mixture into a 9 inch baking dish that has been sprayed with non-stick oil.
- Evenly spread shortbread mixture using a spatula then bake in preheated over for 25-30, or until a knife inserted in the center comes out clean.
- Allow shortcake to cool then slice into 8 even pieces.
Whipped Cream
- In a medium sized mixing bowl, whisk the whipping cream, powdered sugar and vanilla together until stiff peaks form. Cover and refrigerate until ready to use.
Notes
- Option to bake individual “biscuit style” shortcakes by dumping dough unto floured surface and cutting circles with round biscuit cutters
- Adjust amount of sugar used based on sweetness of strawberries (e.g. add less if strawberries are exceptionally sweet, more if they’re not very sweet).
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