My sweet tooth has been giving me some trouble lately. But rather than going to the dentist I thought I’d care for it with a beautiful, fruity dessert, strawberry shortcake.
Few things taste as wonderful as fresh strawberries, big, bright red and just bursting with goodness. When I see them on the counter I just have to have some.
You may be tempted to eat this dessert quickly, but I recommend slowing things down to savor each and every bite. I’ll have you enhance that rich, tart flavor of the strawberries, with a dash of sugar and some balsamic vinegar. Add to that with the warm tender goodness of fresh bake short cakes. I’m sure your family will want to make this a seasonal favorite.
2 cups all purpose flour
2 Tbl sugar
1 Tbl baking powder
.5 tsp salt
1.5 sticks unsalted butter (12 tablespoons), cold and diced
2 eggs lightly beaten
.5 cup cream, cold (or half and half or buttermilk)
1 egg for the egg wash
Preheat oven to 400
Line a baking sheet with parchment, set aside.
Sift flour, sugar, baking powder and salt into a mixing bowl. Cut in butter as you would for pie dough, that is combining it just enough to leave pea size pieces of butter in the flour mixture. Lightly beat the eggs with the cream and blend into the flour/butter mixture, just enough to combine. Turn out onto a floured surface and knead once or twice. Pat down dough to a thickness of about 1/2 inch. Use a round cutter between 1 1/2" to 2” in diameter. When cutting these shortcakes use only a straight up and down motion, do not twist the cutter. This will help the shortcakes to achieve maximum rise when baking.
Beat the egg for the egg wash with 1 tsp of water. Brush the tops of the shortcakes with the egg wash and bake for 15 or so minutes. Until the tops start to brown and the dough is set. Remove from the oven and cool.
While the shortcakes are baking prepare the strawberries.
1 lb fresh strawberries, green tops removed and sliced into quarters
2 tsp sugar
2 tsp balsamic vinegar
Place the quartered strawberries in a mixing bowl and add the sugar and balsamic vinegar, toss well. Set aside until you are ready to plate dessert.