Strawberries came early this year – we had our first shortcake on June 7th. Since then I’ve made more strawberry shortcake, blueberry shortcake, and I’ve promised Sam I’m still going to make some lavender shortcake. Can you tell it’s my favorite dessert for this time of year?
This is the recipe I use, I got it a couple years ago from the farm we were getting our CSA from.
The Best Shortcake
2 cups flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
6 Tbs. chilled butter
1/2 cup cream
Mix flour, sugar, baking powder, and salt in bowl. Grate butter into mixture and stir. Whisk egg and cream together, and add to other ingedients. Mix until just combined. Transfer to floured surface and pat until 3/4 inch thick. Cut into rounds with a jar band and bake at 400-425 degrees until just golden on top. (5-10 minutes).
For whipped cream, whisk together another 1/2 cup cream with a dash of vanilla and honey until it forms peaks.
Top shortcake with fruit and whipped cream.