Strawberry Shortcake
A quick and delicious recipe for shortcake. Make sure the butter is chilled beforehand and rest the dough in the freezer for 10 minutes for a lighter, fluffier cake.
Shortcake Recipe
PREP TIME: 10 minutes COOK TIME: 15 minutes SERVINGS: 8
Ingredients
For the cake:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
6 Tablespoons butter, cold and cut into small cubes
1 teaspoon vanilla extract
1 large egg
1/2 cup milk
For the topping:
1 pound strawberries
2 Tablespoons honey (or 1/4 cup sugar)
Directions
Preheat oven to 450°F (232°C). Grease a 9-inch cake pan. In a medium size bowl, mix the flour, baking powder, salt and sugar. Cube the cold butter and mix with the dry ingredients using a pastry blender or 2 knives.
In a small bowl, cream together the vanilla, egg and milk. Add the milk mixture to the dry ingredients just until incorporated. Don't overwork the dough. It will be shaggy and sticky. Drop batter evenly into the pan and place in the freezer for 10-15 minutes. Bake for 15 minutes. Let cool on a cooling rack until ready to assemble.
Wash and hull the strawberries. Cut into bite size pieces and place in a medium size bowl. Add the honey or sugar and mix well. Chill in the refrigator until ready to serve with the cake.
To serve, place the shortcake on a serving dish, top with strawberries and add whipped cream on top.
