I’m not sure what spurred my idea to make strawberry shortcake, other than the sheer fact that I hadn’t baked anything in a while. I wanted to bake something simple and quick, as I’d already worked a video shoot all morning this past Sunday.
I found the recipe on the Food Network website and was extremely pleased with the result. Once the shortcake absorbed the juices of the fresh strawberries macerated in sugar, the dessert was even more incredible. The moist cake, fluffy homemade whipped cream and sweet and slightly softened strawberries made for a deliciously divine combination.
I may or may not have devoured the entire shortcake in the photo above for breakfast. :)
1 1/2 lbs. strawberries, stemmed and quartered
5 tbsp. sugar
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. sugar
3/4 tsp. salt
1 1/2 cups heavy whipping cream
Mix strawberries with 3 tbsp. sugar and refrigerate while juices develop, at least 30 minutes.
Preheat oven to 400 degrees.
Sift together the flour, baking powder, baking soda, remaining 2 tbsp. sugar, and salt in a medium bowl. Add heavy cream (and milk if not enough cream) and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 15 to 18 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped cream recipe:
1 cup heavy whipping cream
3 tbsp. confectioner’s sugar
1/2 tsp. vanilla
Place all ingredients in bowl of stand mixer and mix at high-speed until soft peaks form.