Strawberry Shortcakes


6 cups fresh strawberries, sliced

1/2 cup sugar + 3 tablespoons

3 cups flour

1 1/2 tablespoon baking powder

3/4 teaspoon salt

3/4 cup unsalted butter, cubed

1 cup milk

1/4 cup heavy cream

1 1/2 teaspoons vanilla

16 ounces whipped cream

Preheat your oven to 425, then line a baking sheat with parchment paper.

Put sliced strawberries in a bowl with 1/2 cup of sugar.

In another bowl, mix flour, sugar, baking powder and salt.

Cut in butter until dough forms small pea sized pieces.

Add milk, cream and vanilla, then stir until just blended.

Drop large spoonfuls of dough onto a baking sheet about 2 inches apart.

Bake for 18 to 20 minutes until the shortcakes are golden brown.

Let cool slightly.

Place each shortcake onto a serving plate.

Slice the top off of each shortcake, dividing the cake in half.

Place spoonfuls of strawberries on the bottom layer and top with whipped cream.

Add the second layer of shortcake and top with remaining strawberries.

Add a final dollop of whipped cream and a strawberry then serve. Enjoy!
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