Friday, 14 June 2013

Strawberry Shortcake

June is synonymous with strawberries....I picked up a quart of fresh Ontario strawberries last evening and briefly considered picking up some angel food cake and whipped cream, but then was struck by the thought - why don't I try to make the shortcake myself?  Looked up a couple of recipes online, seems simple enough, actually - very similar to the scones I made earlier this week.

So here you are:  homemade from scratch Shortcakes...I might add a couple tbsp of shortening next time, or use cream instead of milk. I also may have over baked them a tad - I suggest checking on them about 12 minutes in, or reducing the oven temperature a bit.


2 cups all purpose flour, sifted
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
1/2 cup butter, cold and cubed
3/4 cup milk or cream

Combine flour, baking powder, sugar, and salt.  Add in cubed butter and mix together, breaking down the butter cubes with your hands until pea-sized.  Make a well in the middle and pour in the milk or cream, mixing with a fork until just combined.  Form a ball of dough and turn out onto a well floured surface, kneading dough only 2-3 times.  Don't overwork the dough.  Flatten into a rectangular disc about 3/4 inch thick and cut into squares or use a floured round biscuit cutter.

                                                                                                                                                                                  The recipes I used said to put it on a greased cookie sheet with foil on it, but I just used a non-stick cookie sheet and it was fine.  Brush with milk and sprinkle with sugar.  Bake at 425 degrees for about 12-15 minutes or until done.

Slice in half with a serrated knife and serve with desired amount of sliced strawberries and whipped cream!

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