Homemade Strawberry Shortcake

Yield: 10-12 shortcakes

Ingredients:

• Shortcakes:
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 3 Tbsp sugar
• 1 stick butter, cut into 1/2 in. pieces
• 2/3-3/4 cup half and half (or milk)
• Strawberries:
• 4 lb strawberries, cut into slices
• 1/3 cup powdered sugar
• whipped cream, optional

Steps:

1. Wash strawberries. Remove tops, slice, and place in a large bowl. Add powdered sugar and combine well. Set aside.

 
2. Preheat oven to 425 degrees F.
3. In a large bowl, combine flour, baking powder, salt, and sugar. Combine well.

 
4. Add butter cubes to flour mixture and combine with a pastry cutter (or pulse in a food processor). Only tiny pieces of butter should remain.

 

 
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5. Create a well in the middle of the flour mixture, then add 2/3 cup half and half. Combine with a fork until moist. Add a little more if necessary. Dough may not hold together yet. Let stand for a few minutes.

 

 
6. Turn dough out onto a floured surface. Knead 2-3 times, until dough holds together and is no longer sticky.

 
7. Pat the dough out until it is about 3/4 in. thick. Using a round cookie cutter, cut out as many shortcakes as possible. Recombine dough pieces, pat flat, and cut out as many as possible.

 

 
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8. Place shortcakes onto a greased cookie sheet. Using your fingers brush tops with half and half, then sprinkle with sugar.

 

 
9. Bake for 10-15 minutes or until shortcakes have risen and are golden brown. Cool on a wire rack.

 
10. While still warm, split the shortcakes in half using a knife. Place strawberry slices on the bottom half, followed by whipped cream. Place the top back on and add another layer of strawberries and whipped cream. Enjoy!

 
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