I love Strawberry Shortcakes and this recipe from Taste of Home really pays off! It only takes about 30 minutes but it tastes amazing! I like how the strawberries are fresh, juicy, and sweet, and that the cake is dense (like a biscuit) but the whipped cream is creamy and sweet. It's perfect for a hot sunny day.
I mixed the egg and half-and-half together in a small bowl.
The mixture should be like a biscuit and crumbly.
I didn't have a 6" round baking pan so I used an 8 inch instead. When I baked it I cut it in fourths and stacked two on two. You can see more on that at the end.
I mixed the heavy cream and powdered sugar until the whipped cream reached soft peaks.
I let my cake cool for 15 minutes and then started layering. First I cut my cake into fourths. Then I smeared a layer of butter on the bottom of the cake. I layered the strawberry and then the whipped cream and then stacked another slab of cake on the top. Top with whipped cream and strawberries.
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus
2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced
In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs.
In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened.
Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° for 13-15 minutes or until golden.
Cool for 15 minutes before removing from pan to a wire rack.
In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form.
Cut cake horizontally into two. (Or do my way, see above) Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
- The Bored Baker