Shortcake:
- 2 cups of flour
- 1/4 cup of sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cut into small chunks
- 1 large egg
- 1/2 tsp vanilla
- 3/4 cup of milk (divided)
- 1 egg yolk
Preheat the oven to 375 degrees.
Combine flour, sugar, baking powder, and salt; mix thoroughly. Add small chunks of butter and knead by hand until flaky.
Whisk together egg and 1/2 cup PLUS 2 tbsp of milk; slowly add to the dry mixture.
Roll out the dough until 1-inch thick. Use a small cup or biscuit cutter to cut the dough in circles.
Whisk together egg yolk and the remainder of the milk; glaze the top of each shortcake.
Bake 20 minutes or until golden brown. These shortcakes reminded me of a small scone and I loved their texture next to the soft strawberries and cream.
Strawberries:
- 2 lbs strawberries, cleaned a sliced thinly
- 3 tbsp white sugar
Combine sliced strawberries and sugar in a bowl then cover. Let them marinate, stirring occasionally, in the refrigerator for at least 1- 2 hours before serving.
Whipped Cream
- 1 pint of whipping cream
- 1/4 cup white sugar
- 1 tsp vanilla
Mix all ingredients with a hand blender for 5-7 minutes until fluffy.
To serve, slice the shortcake in half. Place the bottom half on a plate, add spoonfuls of the strawberry mixture, add the remaining shortcake then top with fresh whipped cream. Enjoy!