I really love strawberries. Of course, there really isn’t a fruit or vegetable that I don’t like, but strawberries are definitely at the top of the list. Over spring break, my parents gave me a hard time about how many strawberries I ate. Apparently 3 quarts in 5 days is excessive?!? But I have to eat them while they’re in season, right?? ;).

If you love strawberries as much as I do, you probably also love strawberry shortcakes. This is my quick and easy recipe for homemade shortcakes. They’re so much tastier than those store-bought angel food cake cups and I promise once you make these, you’ll never go back! Shortcakes are basically just a slightly sweet biscuit, but when topped with slightly sweetened strawberries and vanilla ice cream something magical happens – trust me. I wouldn’t lead you astray =). Enjoy!

Strawberry Shortcakes
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
4 tbsp butter, cold
3/4 – 1 cup skim  milk
2 tbsp raw sugar

1. Preheat oven to 400 degrees. Lightly grease baking sheet. Combine flour, sugar, baking powder, and salt in bowl.
2. Cut cold butter into flour mixture using 2 knives or a pastry blender until the butter/flour mixture is the size of peas.
3. Add milk gradually until dough forms a ball. Place dough onto lightly floured surface and flatten to about 3/4″ thick. Cut into 2″ circles. Knead dough as little as possible. Re-roll scraps if necessary.
4. Place on greased baking sheet. Brush very lightly with milk (just enough to get the sugar to stick) and sprinkle with raw sugar. Bake for 15 minutes or until golden brown.

Sliced strawberries + sugar (how much depends on your tastes): combine in bowl and let sit until juicy. How fast and how juicy the strawberries get will depend on how ripe they are.

Categories: Breads, Cakes

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