Strawberry Shortcake

February 3, 2021

By popular demand, and by that I mean all 25 people that clicked yes on my poll yesterday asking if you wanted the recipe. I give you my Strawberry Shortcake Recipe. Now, I am not a food blogger so I do not have that fancy recipe widget, however I will try to keep it all concise so if you do print it out it is all on one page.

We picked our strawberries fresh because it is Strawberry Season down here in Florida and it give me an opportunity to get the kids out of the house and in the fresh air. For my local peeps, we went to Hundsaders Farm and they are doing U-Pick until June.

On to the recipe. I sliced up a bunch of my berries, covered them with a layer of sugar and put in the fridge for at least a half hour, however overnight is best. The sugar brings out the natural juices of the strawberries and creates a syrup.

For the shortcake I used:

3 Cups of Flour
1/4 Cup of Sugar
2 TBSP of Baking Powder
1 TSP of Salt
3/4 Cup of Unsalted Frozen Butter – we’ll get to this
3/4 Cup of Heavy Whipping Cream
3/4 Cup of Whole Milk
1 TSP of Vanilla Extract

Step 1: Preheat Oven to 425 Degrees
Step 2: Mix Together – Flour, Sugar, Baking Powder and Salt – set aside
Step 3: Grate your frozen butter with a box grater – Then add into the flour mixture, tossing with your hands as not to warm the butter.
Step 4: Mix Cream, Milk and Vanilla together
Step 5: Add liquid mixture into flour mixture. Use a fork or your hands to combine as to not “over work” the dough
Step 6: On a floured surface roll out dough (about 3/4″ thick) and cut circles with cookie cutter or cup.
Step 7: Brush tops of shortcakes with some more heavy whipping cream and sprinkle with sugar
Step 8: Bake for 12-15 minutes or until tops are golden.

To assemble I placed a biscuit on the bottom, layered on strawberries, a dollop of cool whip, a little more strawberries and a shortcake topper. You can skip the second shortcake on top though, it can be too much for some.