We have so many Strawberries. With the crazy weather I wasn’t sure how they would turn out. They are so sweet and delicious!
Here is the recipe for my favorite homemade shortcake.
Shortcake
2 cups of flour
½ cup sugar
1 tablespoon baking powder
½ tea spoon salt
½ cup (1 stick) unsalted butter, cold, and cut into pieces
1 large egg
¼ cup milk
5 tablespoon of cream or half & half—plus 1 tablespoon for brushing the shortcakes.
1 tablespoon of Raw sugar (for sprinkling over the top)
Preheat oven to: 375 degrees
In medium bowl sift flour, ½ cup of sugar, baking powder, and salt. Stir with a fork to blend. Cut butter into the dry ingredients until butter is about the size of peas. If the butter seems to be getting warm, pop the entire bowl into the frig for a few minutes.
In a small bowl, lightly beat eggs; stir in milk and 5 tablespoons of cream. Add to flour mixture. Use your fingers to incorporate wet ingredients into dry. The dough will be very sticky. Once the dry ingredients are evenly moistened, turned dough out onto lightly floured surface. Gently pat into 7 inch square about ¾” thick. I use a drinking glass to cut the shortcakes. Transfer rounds to an ungreased baking sheet, spacing the about 2” apart.
Brush tops with reserved cream and sprinkle with raw sugar. Bake for about 14-18 minutes. Let cool for 10 minutes before serving.
Enjoy!
~type you soon~
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