Strawberry Shortcakes

I know it may not feel like it, but spring is here! In honor of what I'm hoping is warmer weather on the way, I decided to test out a recipe with some summer-y fruit: strawberries. 

These shortcakes are pretty easy, so beginners shouldn't be afraid to give these a try! 

IMG_6851.jpeg

INGREDIENTS FOR THE SHORTCAKES:

  • 2 cups unbleached, all purpose flour

  • 1/4 cup white sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into half inch pieces

  • 1 large egg

  • 1/3 cup heavy cream, plus more as needed

  • 2 tablespoons turbinado sugar

WHAT YOU NEED:

  • Medium mixing bowl

  • 2 knives OR a pastry blender 

  • Pan lined with parchment paper

  • Large spoon

  • Pastry brush

  • Wire cooling rack

HOW TO MAKE THE SHORTCAKES

  1. Preheat the oven to 425 degrees

  2. Stir together the flour, sugar, baking powder, and salt in a bowl to blend

  3. Add butter to the flour mixture and toss to coat the butter

  4. Using a pastry blender or 2 knives, cut the butter into the mixture until the mixture forms pea-sized, coarse crumbs

  5. In another bowl, mix the egg and heavy cream until blended

  6. Pour the egg mixture over the flour and mix together with a rubber spatula until moistened

  7. Add additional cream a little at a time until the dough is soft enough to be dropped from a spoon

  8. Use a large spoon to drop the dough onto the baking sheet 

  9. Each dough mound should be about 3 inches wide and 3/4 inch high with 1 inch between each dough drop

  10. Using the pastry brush, brush heavy cream over the top of the shortcakes and top with turbinado sugar

  11. Bake 12-15 minutes, until the shortcakes are golden brown and firm to the touch 

INGREDIENTS FOR THE STRAWBERRY FILLING:

  • 1 pound strawberries, hulled and sliced

  • 3 tablespoons white sugar

WHAT YOU NEED:

  • Mixing bowl

  • Fork

HOW TO MAKE THE STRAWBERRY FILLING:

  1. Put 1 cup of the strawberries in a bowl and crush them with a fork

  2. Add the rest of the strawberries to the bowl

  3. Add the sugar 

  4. Mix well and set aside 

INGREDIENTS FOR THE WHIPPED CREAM: 

  • 1 cup heavy cream, cold

  • 2 tablespoons powdered sugar

WHAT YOU NEED: 

  • A chilled mixing bowl

  • Electric mixer

HOW TO MAKE THE WHIPPED CREAM:

  1. In the chilled bowl, combine the cream and sugar

  2. Beat with an electric mixer on low for 1-2 minutes, until thickened

  3. Slowly increase the speed to medium-high and beat until the cream holds soft peaks when you lift the beaters 

PUTTING IT ALL TOGETHER:

  1. Once the shortcakes are baked, transfer them to a wire rack and let them cool on the baking sheet for 15 minutes

  2. After 15 minutes, cut each shortcake horizontally and put on a plate, cut side up

  3. Top with the strawberries and whipped cream

  4. Put the top of the shortcake back on and enjoy! 

I hope you give this recipe a try! This is a great one if you want to be done in under an hour AND want your treat to be delicious. Go grab yourself a carton of fresh strawberries and get to baking! 

If you try this, let me know in the comments below or use the hashtag #LetsDoughThis and tag @TheLittlePinkBakery on Instagram!