Monday, August 27, 2012

Old Fashioned Strawberry Shortcake

Howdy friends! How is your Monday treating you?
I have been in a baking mood recently. Pinterest, cooking shows, magazines, almost everywhere I look I find inspiration to make something DELICIOUS. This is not very good when I also am trying to work out and get in shape! Counter productive much? 
This weekend we went out to hang out with my parents. My mom and I went to HEB to get some things for dinner, and I decided we needed something good for dessert. I usually go for anything chocolate, but my dad gets migraines and John and Taylor are not big chocolate fans either. 
So enter scene - Strawberry Shortcake . One of mom's favorites also. Win, win, win. :)
I googled some different recipes and took a variety of what I found to make my own. 

There are different variations of Strawberry Shortcake, some use a sponge cake, some use pound cake, and some use a biscuit type cake which is what we will be using today. My favorite! :)

What You Will Need:

For the biscuits:
-2 cups flour
- 1 tbsp baking powder
-1/4 teaspoon salt 
-3 tablespoons sugar
-1 stick butter (chilled)
-3/4 cup milk
For the strawberries:
-2 lb container strawberries
-1/4 cup sugar
-cool whip or whipped cream for topping

Preheat oven to 425 degrees.

Rinse, drain, and slice berries.

Sprinkle with 2 to 3 tablespoons of sugar, depending on how sweet you want them to taste.
Mix well and refrigerate.

Whisk together flour, baking powder, salt, and sugar.
*Tip - if you do not have a whisk you can use a fork*

Cut your stick of butter into about 8 or 9 pieces and add to the mixture.
Using a pastry cutter or a fork, cut the butter into the mixture.

Your mixture will be coarse, with small chunks of butter still remaining.
Next, make a well in the center and add your milk.

Slowly stir it together, until it is just mixed and the dough is moist. It will still be very crumbly and not hold together really well. Let the dough stand for a minute.

Next, turn the dough out on a lightly floured surface and knead gently into a flat piece about 3/4 inches thick.
Remember at this point of mixing and kneading, the less you handle the dough, the better.

Take a round biscuit cutter and cut out your biscuits and transfer to a cookie sheet.

(It helps to have an adorable little helper ;))

Next, brush on a little milk on the tops and sprinkle with sugar.

Bake for 10-15 minutes until golden brown.

Serve with your strawberries and whip cream and ENJOY!

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