Strawberry Shortcakes
Light enough to earn the name “cake” but substantial enough to hold up to juicy berries, these Shortcakes are a delightful summertime staple!
Servings: 2 Servings
Cost: $5
Equipment
- Potato Masher
- Food processor or pastry cutter
Ingredients
Fruit
- 10 Oz (2 cups) strawberries, hulled, divided
- 5 Tsps Sugar
Shortcakes
- ⅔ cup Flour
- 2 Tbsp Sugar, divided
- 1 Tsp Baking powder
- ⅛ Tsp Table salt
- 4 Tbsp Unsalted butter, cut into ½ inch pieces and chilled
- 1 Large Egg, lightly beaten, plus 1 large white, lightly beaten
Whipped Cream
- ⅓ Cup Heavy cream, chilled
- 1 Tsp Sugar
- ¼ Tsp Vanilla extract
Instructions
For the Fruit
- Crush ¾ cup strawberries in a medium bowl with potato masher. Slice remaining 1¼ cups strawberries.
- Stir sugar and diced strawberries into crushed strawberries. Set aside until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours
For the Shortcakes
- Meanwhile, adjust oven rack to middle position and heat oven to 425 degrees F. Line rimmed baking sheet with parchment paper.
- Process flour, 5 teaspoons sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. transfer mixture to medium bowl.
- In separate bowl, whisk whole egg and half-and-half together, then stir into flour mixture with rubber spatula until large clumps form.
- Turn the dough and any floury bits onto lightly floured counter and knead lightly until dough comes together (do not overwork dough).
- Divide dough into 2 even pieces; then, using your well-floured hands, shape each piece into 2½-inch round, about 1 inch thick.
- Arrange shortcakes on prepared sheet.. Brush tops with egg white and sprinkle evenly with remaining 1 teaspoon sugar.
- Bake shortcakes until golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer shortcakes to wire rack and let cool for 15 minutes.
For the Whipped Cream
- While shortcakes cool, using handheld mixer set at medium-low seed, beat cream, sugar, and vanilla in medium bowl until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 1 to 3 minutes.
- To assemble, split each shortcake in half and place bottoms on individual serving plates. Spoon strawberries over each shortcake bottom, dollop with shipped cream, and cap with shortcake tops. Serve immediately. (We opted for no whipped cream and they were delish!)
