Ease of preparation: Easy
Yield: 6 servings
Ingredients:
Strawberry topping
1 tablespoon (15 ml) sugar
3 cups (720 ml) hulled and sliced strawberries
Shortcakes
2 ½ cups (600 ml) flour
1 tablespoon (15 ml) baking powder
½ teaspoon (2.5 ml) salt
1/3 cup (80 ml) sugar
2/3 cup (160 ml) cold unsalted butter, cubed
1 ¼ cups (300 ml) buttermilk
1 egg, whisked, for egg wash
Sugar, for sprinkling
Whipped cream
1 ½ cups (360 ml) cold heavy cream
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) sugar
Method:
Let’s get baking!
To make the strawberry topping, add sugar to strawberries and toss. Put in the fridge and let sit 20 minutes.
To make the shortcakes, preheat oven to 375 F (190 C).
Add flour, baking powder, salt, and sugar to a bowl and whisk to combine. Add butter a cube at a time, and work into flour mixture using a pastry cutter, forks, or your fingers, until it resembles large crumbs. Add buttermilk slowly and mix to incorporate until dough comes together. Form dough into a ball.
Turn dough onto the counter and flatten out with your hands, but do not knead. Cut using 3-inch (8 cm) round pastry cutters. Transfer to a parchment paper-lined baking sheet. Brush with egg wash. Sprinkle with sugar. Bake for 20 minutes.
Let cool.
To make whipped cream, add heavy cream to a bowl and beat until soft peaks form. Add one tablespoon of sugar and vanilla and beat to stiff peaks.
To finish, cut shortcakes in half. Top with whipped cream. Spoon strawberry mixture on top. Place top of shortcake on top.
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