Strawberry Short Cake
Strawberry Short Cake is the ultimate summer treat with fresh picked berries and homemade whipped cream!
Ingredients
- 1 c flour
- 1/4 t salt
- 1/4 t cream of tartar
- 1 1/2 T sugar
- 1/4 c cold butter (half stick)
- 1/2 egg (crack it in a bowl, whisk and use about half)
- 2 1/2 T heavy cream (use the remainder of a half pint container to make the whipped cream)
- 1/4 t vanilla extract
- 2 t powdered sugar
- fresh strawberries sliced (sprinkled with sugar, optional)
Instructions
- Preheat oven to 425°
- Combine dry ingredients in a bowl and whisk
- Cut the butter into bits and add to dry mixture, us a pastry blender or a fork or your fingertips to work it into the flour mixture until it looks like fresh bread crumbs.
- Add the egg and 2 1/2 T cream and stir with a fork until the dough holds together.
- Turn the dough out a cutting board and knead together with your hands 10 or 12 times.
- Pat into a rectangle about 1/2 inch thick, make rounds using a biscuit cutter or cookie cutter.
- Bake on a cake pan or baking sheet for 15 minutes, until very lightly browned. Cool.
- Meanwhile, using the remainder of a half pint of cream (so just under a cup), place in a bowl with the vanilla and powdered sugar and whisk with a wire whisk. Take turns if you have little helpers until you have whipped cream.
- Slice the strawberries and reserve in the fridge.
- To assemble, slice the shortcakes open like sandwiches, fill with whipped cream and strawberries, more on top.