Now the last strawberry recipe Strawberry Bruschetta was a little different so here is more
of a classic, Strawberry Shortcake. These shortcakes are great because they
also could be served as a breakfast biscuit with jam and butter!
This is a simple recipe for making an individual dessert.
1/2 Cup of Sugar
2 Cups of Flour
2 Teaspoons of Baking Powder
1/2 Cup of Butter
1 Egg (beaten)
2/3 Cup of Buttermilk (a little extra to brush tops of Shortcakes)
1 Teaspoon of Vanilla
Preheat Oven 450
In a mixing bowl with your hands mix together butter, sugar, flour and baking soda- until butter is evenly blended in. Then add remaining ingredients and mix until well combined and can form a ball. Pat out the dough (about 1-1.25 inches thick) on a floured surface and with a 2.5 inch circular cookie cutter cut shortcakes and place on baking sheet. Brush the top of each shortcake with Buttermilk. Bake for 15-18 minutes until golden brown on top. Makes about 12 shortcakes
4 Cups of quartered Strawberries
1/4 Cup of Sugar
1 1/2 Cups of Whipped Cream
Mix Sugar and Strawberries- let stand for at least 1/2 hour to release the juices from the strawberries.
Assemble the Strawberry Shortcakes
Cut the shortcakes in half (width wise) on bottom half place a 1/3 cup of strawberries top with the other half of the shortcake and finish off with a dollop of whipped cream!