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Strawberry Shortcake

by Sally Bernstein

Serves 8


2 cups all purpose flour
¼ cup granulated white sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup (1 stick) unsalted butter
1 large egg
½ cup buttermilk
1 tsp. vanilla extract

egg wash:
1 egg, lightly beaten
1 Tbsp. milk

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In a large bowl, mix flour, sugar, baking powder, baking soda and salt.  Cut the
butter into small pieces and into the flour mixture, using 2 knives.  The mixture
should look like coarse crumbs.  Mix together the egg, buttermilk and vanilla
extract and add to the flour mixture. Do not over mix.

Place dough on a lightly floured surface and knead gently a few times.  Pat the
dough into a 7 inch round surface. Cut into 8 rounds using a 3 inch round cookie
cutter.  Put theshortcakes on a baking sheet. 

Make an egg wash of the beaten egg and the milk and brush the tops of the shortcakes.

Bake for about 20 minutes or until golden brown and a cake tester inserted in the center
comes out clean.  Transfer to a wire rack.

1 quart strawberries, hulled & sliced
1/3 cup sugar

1 cup chilled heavy whipping cream
1 tsp. vanilla extract
1 Tbsp. granulated white sugar

8 mint sprigs

Wash the strawberries, hull & slice.  Combine the berries and sugar in a bowl and stir
to blend.  Let stand  30 minutes to an hour, covered, at room temperature so the
berries will macerate.

Whip the cream, vanilla and sugar in a mix master until stiff peaks form.  The whipped
cream will hold for a few hours in the refrigerator.

To serve:

Cut the warm shortcakes in half horizontally. Place 1 shortcake bottom on a plate.
Top each with berries, whipped cream and the shortcake top.

Garnish with a mint sprig.


 ©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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