Strawberry Shortcake

3 Tbl sugar
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 cup heavy cream

1 container strawberries
3 Tbl sugar

Whipped Cream:
1 1/2 cup heavy cream, chilled
3 Tbl sugar
1 tsp vanilla extract

1. Cut strawberries into slices and then slivers. Add the sugar and refrigerate to allow juices to develop.
2. Preheat the oven to 400F.
3. Sift together the flour, baking powder, baking soda, sugar, salt in a medium bowl. Add the heavy cream and mix until just combined. It should look doughy. Portion mixture into lined muffin pans. Bake until golden about 13-15 minutes.
4. Remove from the oven and allow to cool on a rack.
5. Make the whipped cream by using a mixer and mixing until soft peaks form about 2 minutes.
6. Cut the shortcakes in half, horizontally, so there is a top. Spoon the strawberry mixture onto the bottom. Place the top back on. Add a dollop of whipped cream to the top. Serve immediately, add a few sprinkles for fun, if desired.

Recipe originated from Foodnetwork.

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