Looking for an easy, tasty dessert to add to your 4th of July festivities? Look no further than these Strawberry Shortcakes! I make them every year…though my family never lets me forget the year I accidentally used salt instead of sugar on the strawberries…! Yes…I really did that…! Happy 4th!
Makes 6
Ingredients
Strawberries
-
1-1/2 lbs strawberries, stemmed & quartered
- 3 T sugar
Shortcakes
- 2 c flour
- 2 t baking powder
- 1/4 t baking soda
- 2 T sugar
- 3/4 t salt
- 1-1/2 c heavy cream
Whipped Cream
- 1-1/2 c heavy cream, cold
- 2 T confectioner’s sugar (more or less to taste)
- 1/2 t vanilla extract
For the strawberries: Mix strawberries with sugar & refrigerate while juices develop, at least 30 min.
For the shortcakes: Preheat oven to 400 deg. Sift together flour, baking powder, baking soda, sugar & salt in a medium bowl. Add heavy cream & mix until just combined. Place mixture in an ungreased 8″ square pan & bake until golden, 18-20 min.
For the whipped cream: While shortcake is baking, make whip cream. In clean bowl, use a hand mixer or stand mixer to whip heavy cream, powdered sugar (to taste) & vanilla extract. Whip at high speed until medium peaks form, 3-4 min. NOTE: If you like stiffer peaks, whip a bit longer.
Remove shortcake from pan & place on rack to cool. Cut into 6 pieces.
Split each piece in half horizontally. Spoon some of the strawberries with juices onto each shortcake bottom. Top with a generous dollop of whipped cream & then the shortcake top. If desired, spoon more strawberries over the top. Enjoy!