Strawberry Shortcake
Ingredients
- 1/4 cup butter
- 2 cup self-rising flour ( see conversion below )
- 1/4 cup sugar (plus more for topping)
- 1/2 cup milk
- 1/4 cup heavy whipping cream
Strawberries
- 8 cups Strawberries, hulled and quartered. ( 4 pints )
- 1/2 cup sugar
Whipped Topping
- 3/4 cup heavy whipping cream
- 1 tbsp sugar
- 1/4 tsp vanilla extract (more if your extract isn't awesome)
Instructions
Shortcake
- Preheat oven to 425F, and line a baking sheet with a silicone mat or parchment paper.
- Melt the butter in a saucepan on medium heat, stirring constantly, until the butter starts to brown, then remove from heat.
- Whisk the flour and sugar in a bowl.
- Add the butter, milk, and heavy whipping cream.
- Mix until the ingredients come together.
- Place on a floured surfance, and press into a 1" thick rectangle.
- Cut out 6-8 portions, and place them on the baking sheet.
- Cook until golden brown, 15-18 minutes.
- Transfer to a cooling rack to cool completely.
Strawberries
- Sprinkle the sugar over the strawberries, and stir until the sugar is completely dissolved.
- Refrigerate for at least 1 hour to extract the juice from the strawberries.
Whipped Topping
- Whisk the heavy whipping cream, sugar, and vanilla extract until firm.
- You can use a hand mixer if you're not a culinary machine.
Assembling the Shortcakes
- Poke holes in the side of the biscuit around the entire perimiter with a fork and gently pull the biscuit apart.
- Place the bottom half of the biscuit on a plate or in a bowl.
- Spoon strawberries and juice over the bottom half of the biscuit.
- Cover with the top half of the biscuit, spoon more strawberries and juice over the top, and finish with a large dollop of whipped cream.
- OR you can layer biscuit - whipped cream - strawberry - whipped cream - sbiscuit, whipped cream - strawberry.
Notes
Self-rising flour:1 cup flour + 1.5 tsp baking powder + .25 tsp salt
Instead of cutting the rectangle of dough, you can use a round cookie cutter, but you'll need to re-form the dough a few times.