Introduction: Scratch Strawberry Shortcake
Nothing says the start of summer than strawberry shortcake.
1½ cup flour
2 tsp baking powder
½ tsp baking soda
2 Tbs sugar
¼ tsp salt
2 Tbs butter - salted
1 Tbs heavy cream
1 Tbs turbinado sugar
Step 1: Freeze Your Butter, Preheat the Oven and Prepare a Pan With Parchment.
Really - freeze your butter. It'll be helpful later. I promise.
Go ahead and preheat your oven to 400°F and put a sheet of parchment paper on a cookie sheet.
Step 2: Ready Your Berries
Dice about half of your strawberries. Cut your lemon in half and squeeze the juice over the berries. Add the 2 tablespoons of sugar. Mash. Add the rest of your strawberries and let rest so that the juices develop.
Step 3: Mix Your Dry Ingredients
In a medium sized bowl, mix the 1½ cup flour, 2 tsp baking powder, the ½ tsp baking soda and 2 Tbs sugar.
Step 4: Grate Your Butter Into the Flour Mixture
Use a cheese grater and grate your butter into the flour mixture. Mix unti course crumbs form.
I always struggled with a pastry blender and getting the butter pieces small enough. Some recipies suggest a food processor but I don't have one. But when looking for ways to better blend the butter into the flour, I came across the suggestion to freeze the butter and grate it. Brilliant!
Step 5: Add the Buttermilk
Add the ½ cup buttermilk and stir until just moistened.
Step 6: Prep the Shortcakes
Divide the dough into six pieces and place on the prepared cookie sheets.
Brush each with with the heavy cream and sprinkle with turbinado sugar.
Step 7: Bake
Bake for 15 minutes or until golden.
Let cool for 5 minutes and then move to a rack to cool completely.
Step 8: Assemble Your Shortcakes
Cut each in half.
On one half, scoop strawberries and blueberries. Top with whipped cream and the top half of the shortcake.
Step 9: Enjoy!
Eat 'em up -
The shortcakes are also delicious with breakfast. Just warm them and serve with a little butter and jam.
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