Springtime Dessert

This week we are going to make a yummy springtime dessert. Strawberry shortcake is so refreshing and delicious. I have only had the store bought spongy cake version that is a little cup that you fill with strawberries and top with whipped cream. Nicole told me about the different version, the “real” version, that she usually, so I found a recipe in my favorite recipe book and we are going to make a real version of strawberry shortcake for you today. 

Strawberry Shortcakes 

2 cups flour

5 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

8 tbsp. butter

2/3 cup half and half

1 large egg

1 large egg white

Whipped cream

Basically for the fruit, we just cut fresh strawberries up. You can put them in a sugar syrup if you like, but we kept it simple.

Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.

Pulse the flour, 3 tbsp. of the sugar, baking powder, and salt together in the food processor for 3 pulses. Sprinkle the butter pieces over the top and pulse until the mixture looks likes coarse cornmeal.

Transfer into a large bowl. Whisk the half and half and the egg together, then stir into the flour mixture with a rubber spatula until large clumps form. 

Turn the mixture onto a lightly floured counter and knead lightly until the dough come together, about 30 seconds. Pat the dough into a rectangle about 1 inch thick. And then stamp out the shortcakes, you can use a glass or biscuit cutter. 

Arrange the shortcakes on the prepared baking sheet, spaced about 1 1/2inches apart. Brush the tops with the egg white and sprinkle with remaining 2 tbsp. of sugar. Bake the shortcakes until golden brown, about 12 to 14 minutes. 

Let them cool and then put them together and eat.

And now here are some picture steps of us making them...

Yummy!