| Strawberries | 6 cups, sliced | |
| Sugar | 2 tbsp. | |
| Vanilla | 1/4 teaspoon |
| Heavy Whipping Cream | 2 cups | |
| Powdered Sugar | 2 tbsp. | |
| Vanilla | 1/2 teaspoon |
| Butter | 6 tbsp., softened | |
| Sugar | 1/2 cup | |
| Egg | 1 | |
| Vanilla | 1 teaspoon | |
| Flour | 1 1/2 cups | |
| Baking Soda | 3/4 teaspoon | |
| Salt | 1/4 teaspoon | |
| Milk | 1/2 cup |
Combine sliced strawberries, sugar, vanilla.
Cover & refrigerate for at least 30 mins or up to several hours.
Preheat oven to 350 degrees F.
Grease a square baking pan and set aside.
Cream butter and sugar together.
Mix egg and vanilla separately, then mix into butter mixture.
Combine flour, baking soda, salt separately.
Add 1/3 of the flour mixture into the batter and mix.
Pour half of the milk, mix again.
Repeat process with remaining dry ingredients and milk. Mix until just combined.
Pour batter into prepared baking pan.
Let shortcake cool for 10 minutes.
Slice horizontally (to make top & bottom layers), then slice vertically into squares for portions.
*Make an hour or less before eating strawberry shortcake. Blend the cream, powdered sugar, and vanilla until thick. Refrigerate until ready to use. Don’t refrigerate more than 1 hour, it will become liquid after a long time.
Place a bottom slice on a plate, add a spoonful of strawberries on top.
Add a layer of whipped cream, then top with the other half of the shortcake.
Place additional berries and whipped cream on top, serve immediately.
No Comments