Beth’s No-Fuss Strawberry Shortcake Recipe

Beth’s No-Fuss Strawberry Shortcake Recipe

1 1/4 cups (150 g) flour
2 tablespoon (25 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
8 tablespoons (120 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops

2 ½ cups (375g) fresh strawberries, quartered
2 tsp sugar

2 cups heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla

Preheat oven to 400F/200C.

In a large bowl add flour, sugar, salt, baking powder, and whisk until combined. Then add butter working it into the flour with your hands, creating a coarse meal.

In a smaller bowl whisk together the egg and the cream until combined.

Make a small well in the center of the flour mixture. Pour cream mixture into the well and work dough together with a fork until combined. Do not over mix. Allow dough to rest 5 mins to activate baking powder.

Scoop out dough with an ice cream scooper placing 6 mounds on a parchment lined cookie sheet. Top each mound with a sprinkle of Turbinado sugar (or plain white sugar)

Bake for 12-13 mins until golden brown and set.

Meanwhile toss the strawberries together with the sugar. Keep refrigerated until ready to use.

To make cream place all ingredients in a bowl fitted with an electric mixer whip until soft peaks form.

To assemble. Slice the top 1/3 of shortcake off, set aside. Lay a layer of whipped cream on the base of the short cake, top with a scoop of strawberries, then place top of shortcake on top, Garnish with another small dollop of cream, and a sprig of mint of another whole strawberry.

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