As the we come to the end of Strawberry Festival week I’ve tasted the best shortcake, and also picked over 3 lbs of fresh strawberries at a local farm. Now I’ve got to figure out different ways to utilize the berries in the tastiest ways possible, and one of the best ways I know is making shortcake for the family from scratch. Sure mine won’t QUITE as good as the one at Parksdale but it’s worth a shot!
For the shortcake I used a simple recipe that was light, yet still held a good biscuit-y texture for the dish.
1 large egg
1 tbsp vanilla extract
2 tsp baking powder
2 cups all-purpose flour
1/2 tsp salt
1/4 cup butter (softened)
2/3 cup sugar
1 1/2 cups heavy cream
- In a small bowl cream butter and sugar, then add egg and vanilla extract
- In a medium sized mixing bowl combine your flour, baking powder and salt, then add wet mixture.
- Slowly work in heavy cream til consistency is perfect.
- Bake at 350 for 30-45 min until top is light golden brown
I also for the first time EVER made my whipped cream from scratch just using heavy cream! I didn’t trust that it was going to form well at first, but after about 6 minutes with the mixer the consistency magically starts changing! It was an incredible accomplishment!
2 cups heavy whipping cream
4 tbsp sugar
2 tsp vanilla extract
- Combine all ingredients, beat with mixer for 7-9 minutes.
2 cups quartered fresh strawberries
4 tbsp sugar
- Throughly mix sugar into strawberries, then let set in fridge for 20-30 minutes.
Final Step: Assemble your shortcake, my preference is the cake, strawberries then whipped cream method, so that all the sugary strawberry juice gets absorbed by the cake! This shortcake was so delicious! I’ve been eating the leftovers for about 3 days now, I’m so in love! This also makes a fun breakfast alternative if you have picky eaters that don’t like fruit for breakfast!
Finger Lickin’ Good,