Classic Strawberry Shortcake

Rate this post

Classic Strawberry Shortcake

I was visiting my mom end summer, together with overheard her together with my aunt talking nearly making strawberry shortcake using “dad’s” recipe. They were patently talking nearly my grandfather, which was surprising, since I had no sentiment he baked.

I recollect he did a lot of cooking growing up, but it was things similar frittata, meat sauce, or polenta. I never i time saw him bake anything sweet. Nevertheless, he apparently gets credit for inventing our official household unit of measurement recipe for strawberry shortcake, which I’ve adapted here.

What he had done was taken the strawberry shortcake recipe off the box of a certain, real pop premade biscuit mix, together with added extra “everything,” every bit my woman nurture seat it. So, that’s what I did here, except instead of using the materials inward the xanthous box, I used self-rising flour, which I’m pretty for certain is basically the same thing.

The exclusively other major modify is the master copy recipe calls for regular melted butter, but every bit you’ll encounter inward the video, I similar to toast mine merely a little, to convey out those subtle, nutty flavors. I’m hoping Armand Cianfoni would approve. I actually promise y’all laissez passer “our” strawberry shortcake a essay soon. Enjoy!
Makes six Large or 8 Normal Strawberry Shortcakes:
  • 2 cups self ascent flour ((You tin dismiss brand y’all ain past times sifting together two cups of all-purpose flour alongside 1 tablespoon baking powder, together with 1 teaspoon fine salt)
  • 1/4 loving cup sugar
  • 1/4 loving cup heavy cream
  • 1/2 loving cup milk
  • 4 tbsp butter, melted, together with lightly toasted to a golden-brown
  • 4 pints fresh strawberries
  • 1/2 loving cup white sugar
  • *add 1 tbsp water, if strawberries aren’t perfectly ripe
  • 3/4 loving cup mutual frigidness heavy cream, whipped alongside a tablespoon of saccharide together with a few drops of vanilla (watch exhibit here)
– Bake at 425F.  for 15-18 minutes or until browned.