Damn you strawberry shortcake! You evil, buttery demon.
One moment I was eating it, and then 5 seconds later the entire strawberry shortcake was GONE.
I blame it on it’s lightness. And most probably because it tastes like a cross between a slightly crunchy biscuit and pillowy soft yellow cake. READ: butter (my favourite).
That, combined with the whisky vanilla bean whipped cream AND the fresh handpicked Ontario strawberries… I have no words.
Homemade Strawberry Shortcake
Adapted from the Better Homes and Garden Cookbook
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup cold butter, cut into cubes
1 egg, lightly beaten
1/2 cup sour cream (I used light)
2 tbsp milk (I used skim)
For the topping:
5 cups sliced strawberries
2-3 tbsp sugar (this helps bring out the sweetness and juices in the strawberries but is optional)
Homemade whipped cream
1). Pre-heat the oven to 400F. Spray a baking sheet with cooking spray, if needed (mine does not). Combine the strawberries and sugar in a small bowl. Make the whipped cream. Refrigerate both the strawberries and whipped cream as you prepare the shortcakes.
2). In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Use a pastry blender or two knives to cut the cold butter into the dry ingredients. Continue until the mixture resembles coarse crumbs (see picture in post, if necessary).
3). In a small bowl, beat together the egg, milk, and sour cream. Add this to the butter/flour mixture. Use a fork to mix everything together until just moistened. Be careful not to overmix.
4). Drop the dough into 8 mounds on the baking sheet. Bake for 12-15 minutes or until golden brown. Remove from oven and allow them to cool on a wire rack.
5). To assemble: gently cut the shortcakes in half. Add strawberries and whipped cream. Top with the second half and add a few more strawberries and whipped cream.