This is one of my favorite recipes to make during strawberry season. Since I like to freeze the sliced strawberries too, it is something my family can enjoy all year!
The shortcake is a more traditional and less sweet short cake that can be baked in a pan or dropped onto a cookie sheet to make individual cakes.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3 Tbsp sugar
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 4 cups sliced strawberries
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 2 Tbsp sugar
- 1 tsp vanilla
- 4 cups
Instructions
To make the strawberry topping, mix the strawberries with 1/4 cup sugar and let sit at room temperature for at least 30 minutes. This will bring out the juices from the strawberries.
Preheat oven to 400.
Place a small metal bowl and beaters in the freezer to be used later for the whipped cream.
Combing the flour, baking power, baking soda, salt, 3/4 tsp sugar, in a medium bowl. Add the milk and 1 cup heavy whipping cream and mix until just combined.
Lightly grease or spray the bottom and sides of a 8 inch square or round pan and spread the mixture evenly into the pan. (Or drop individual sized cakes onto an ungreased cookie sheet). Bake 18-20 minutes. After removing from the oven, let the short cake cool a bit before cutting and serving.
To make the whipped cream, put 1 cup heavy whipping cream in the chilled metal bowl along with 2 Tbsp sugar and vanilla. Beat with the chilled metal beaters for about 2 minutes until peaks start to form.
Cut the shortcake into 6-8 pieces and then slice each piece through the middle. Spoon some of the strawberries and juice over the bottom slice. Place the top slice over the strawberries and spoon more strawberries and juice over it. Top with a dollop of the whipped cream and enjoy!
https://valleypasturefarm.com/2015/06/24/savory-strawberry-shortcake/
[…] I like to buy a “flat” of strawberries at a time. Depending on how much extra time I have during the season, I may buy multiple flats, but I ALWAYS have to get at least one. If you are unable to do something with your strawberries right away, make sure to not wash them and refrigerate them right away to prolong their peak flavor. Each flat of strawberries I buy gets divided into berries to eat right away and berries to preserve. I go through the whole flat, removing the stems and then dividing them into 2 colanders – 1 for “perfect” berries and one for any berries that are over-ripe, under-ripe, or funny shaped. I want non-perfect bowl to contain many more berries than the perfect bowl as those will get made into jam and frozen topping for us to enjoy all year long. The perfect bowl never lasts long and it is the one that the kids get to eat right out of and gets served along with dinner that evening and made into Strawberry Shortcake (click for recipe). […]