What better way to celebrate the end of summer than with food? Any good party usually has something sweet that makes our bellies as happy as we are. Celebrate the end of summer and the beginning of another school year with this Strawberry Shortcake recipe from So Much to Celebrate by Katie Jacobs. What better summer staple than fresh strawberries and a piece of delectable cake? It will add a touch of sweetness to any summer night and sure to leave your family’s sweet tooth satisfied!
Strawberry Shortcake (makes 8 to 10 servings)
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold butter
- 2 large eggs
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 4 cups strawberries sliced ¼ – inch thick (about 1 quart)
- Fresh mint and blueberries for garnish
- Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan.
- Sift the flour, white sugar, baking powder, and salt into a bowl. Using a pastry cutter or your fingers, cut in the butter until the mixture is crumbly. Add the eggs and stir until the ingredients are just combined. Turn the dough out onto a lightly floured surface. Knead gently several times to form a ball. Press the dough evenly into the prepared pan. Bake for 30 to 35 minutes until lightly brown. Let the shortcake cool completely.
- To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment beat the cold cream with the powdered sugar and vanilla on medium-high speed until soft peaks form, being careful not to overbeat, as it will get to the consistency of the butter, which is too thick.
- Using a serrated knife, carefully slice the shortcake horizontally into two even layers. Top the first layer with half the whipped cream and strawberries. Place the second layer of shortcake on top, and top with the remaining whipped cream and strawberries. Garnish with mint (and blueberries for the 4th of July), if desired.
Tip – MAKE IT AHEAD: Make the shortcake up to a day in advance, and store in an airtight container at room temperature. Make the whipped cream just before serving, then assemble the shortcake.