Sunday Morning Strawberry Shortcake
So, I feel like strawberry shortcake gets a bad rap sometimes. When most people think of strawberry shortcake, they're thinking of spongy, overly-sweet cakes with strawberries and cool whip. Or at least this is my experience with other people's strawberry shortcake.
Good thing my mom taught me the REAL way to make strawberry shortcake. It's very rustic, VERY midwestern, and you better damn well serve it with heavy cream poured over the top.
Technically, this is actually a biscuit recipe, but with the addition of sugar, what you get are tender, mildly sweet, flakey cakes that just soak up all the strawberry juice and cream.
Sunday Morning Strawberry Shortcake
Makes 4 cakes:
1 3/4 c flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
6 tbsp chilled butter
1/2 c milk
1/2 c heavy cream
1 16oz container of strawberries, sliced
3 tbsp sugar
Heavy cream (to pour on top)
1) Preheat the oven to 450 degrees
2) MOTHERFUCKING SIFT your dry ingredients into a large bowl. I said, SIFT bitches. No, you can't NOT sift it. DO YOU WANT SHORTCAKE OR NOT??
3) Cut-in your butter using a pastery cutter or two knives. This is the same process as is used for making pie crust. Basically you're going to mince the butter into the flour until it's in pea-sized chunks.
4) Make a well in the middle of the mixture. Add (all at once) the milk and cream. Stir the dough until it starts coming off the sides of the bowl, about 30 seconds to a minute.
5) Drop heaping spoonfuls onto an ungreased cookie sheet. You should make 4 cakes. Brush the tops with a little bit of milk. Bake until lightly browned, about 15 minutes.
6) While your shortcakes bake, wash and slice your strawberries. In another bowl, mix them thoroughly with the extra 3 tbsp of sugar.
7) Serve the shortcakes warm, in a bowl, top with 1/4 of the strawberry mixture, and then pour some cream overtop.
Good thing my mom taught me the REAL way to make strawberry shortcake. It's very rustic, VERY midwestern, and you better damn well serve it with heavy cream poured over the top.
Technically, this is actually a biscuit recipe, but with the addition of sugar, what you get are tender, mildly sweet, flakey cakes that just soak up all the strawberry juice and cream.
Sunday Morning Strawberry Shortcake
Makes 4 cakes:
1 3/4 c flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
6 tbsp chilled butter
1/2 c milk
1/2 c heavy cream
1 16oz container of strawberries, sliced
3 tbsp sugar
Heavy cream (to pour on top)
1) Preheat the oven to 450 degrees
2) MOTHERFUCKING SIFT your dry ingredients into a large bowl. I said, SIFT bitches. No, you can't NOT sift it. DO YOU WANT SHORTCAKE OR NOT??
3) Cut-in your butter using a pastery cutter or two knives. This is the same process as is used for making pie crust. Basically you're going to mince the butter into the flour until it's in pea-sized chunks.
4) Make a well in the middle of the mixture. Add (all at once) the milk and cream. Stir the dough until it starts coming off the sides of the bowl, about 30 seconds to a minute.
5) Drop heaping spoonfuls onto an ungreased cookie sheet. You should make 4 cakes. Brush the tops with a little bit of milk. Bake until lightly browned, about 15 minutes.
6) While your shortcakes bake, wash and slice your strawberries. In another bowl, mix them thoroughly with the extra 3 tbsp of sugar.
7) Serve the shortcakes warm, in a bowl, top with 1/4 of the strawberry mixture, and then pour some cream overtop.