Nothin’ Short of Ahmazing-Strawberry Shortcakes

Ahmazing Stawberry Shortcakes! <3

Ahmazing Stawberry Shortcakes! ❤

FINALLY!!!  Strawberries aren’t $1000/lb!!  I know that’s exaggerating just a little, but sometimes it feels like I’m paying an arm and a leg for fresh produce.  So, I get excited every year when strawberries start coming back into season.  That means lots of yummy desserts and drinks (smoothies and milkshakes!)  How about this recipe for the first strawberry recipe of the year?!  It’s a little more involved than my normal recipes, but still easily done.  It looks scary, but I mean, we did it…so can you!  Give it a try!

Strawberry Shortcakes Recipe:

Preheat oven to 425 degrees.  Line a pan with parchment paper.

For the Dough:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cut into 1/2″ pieces
1 egg
1/3 cup heavy cream, plus extra to brush top of biscuit
2 tbsp sugar

For the Filling:
4 cups strawberries (YUMMY!), hulled and sliced
3 tbsp granulated sugar
Whipped cream

Team work :)

DH Helping! 🙂

In a bowl, stir together the flour, granulated sugar, baking powder, and salt.  Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended.  Pour the egg mixture over the dry ingredients and mix with a rubber spatula just until moistened.  You may need to add 1 tbsp of heavy whipping cream at a time to moisten it enough to roll out.

For rolled and cut shortcakes, turn the dough out onto a lightly floured work surface and knead gently a few times until the dough stays together.  Roll out about 3/4″ thick.  Using a 3″ round biscuit cutter, cut out rounds.  Place on prepared pan 1″ apart. Brush tops with heavy whipping cream and sprinkle with sugar.  Bake until lightly brown 12-15 minutes.

While the shortcakes are baking, prepare the strawberry filling.  Cut and hull the strawberries.  Add the granulated sugar, mix well, and refrigerate for up to 30 minutes.

Let shortcakes cool, slice in half and top with strawberries and whipped cream!!!! ENJOY :):)

*TIP: Cold butter is essential.

**TIP:  Below is a picture of a pastry cutter.  (I had no clue what one was until I made these shortcakes a few years ago!)  You can pick one up almost anywhere and they are very inexpensive!

This is a pastry cutter.  It's like a rainbow of wires.

This is a pastry cutter. It’s like a rainbow of wires.



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