Monday, May 10th 2021, 4:17 pm
Shortcake:
4 cups self-rising flour
2/3 cup sugar
3/4 cup COLD salted butter, cut into cubes
1 cup milk
1/4 cup sour cream
Cinnamon sugar
2 pounds strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoon vanilla
Preheat oven to 425 degrees. Using a pastry blender or food processor, work the cold butter pieces into the food processor and pulse till it forms small little beads of flour. Add the sugar into the food processor and continue to pulse until mixed in. In a 2 cup measuring cup add the milk, sour cream and flour. Turn the food processor on low and slowly add in the milk mixture until a dough is formed. Spray a 9 x 13 baking sheet with nonstick cooking spray and line the bottom with parchment paper. Press the dough onto the pan. Brush the top with milk and sprinkle with cinnamon sugar. Bake for 17 to 19 minutes.
While the shortcake is cooking pour the whipping cream into a large bowl and use a hand mixer to whip until stiff peaks form. Add powdered sugar and vanilla and continue to beat until stiff. Place the whipping cream in the refrigerator until you’re ready to serve.
Before serving, spread the whipping cream all over the top of the shortcake and add strawberries on top. Cut into squares and serve.
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