Strawberry Shortcake mildly sweet and light
Fresh strawberries make all the difference. They are abundant in the northeast in the early spring through summer. If fresh isn’t possible, purchase whole strawberries frozen and check the ingredients label. If they are sugared already, omit sugar. To be sure, taste them.
There is nothing like fresh whipped cream! If you are used to whipped cream in a can, even though it says fresh whipped cream, just try it this way once. You’ll never turn back.
Ready for rockin’ strawberry shortcake?
Strawberry shortcake is well known for overly sweet berries, round spongy things and cream in a can.
Ready for a totally different creature?
Slice fresh strawberries and add a Tbsp of sugar and toss.
2 cups sifted all purpose flour
Sift dry ingredients together. Add butter and shortening to dry ingredients cutting with a pastry blender until butter and shortening us cut to tiny grain-like size.
Roll on floured board to 1/3 inch thick, cut into circles with a biscuit cutter or I simply use a glass.
Place on buttered baking sheet. Brush with milk on tops. Bake at 450 degrees for 12-15 minutes
Pour a pint of chilled heavy cream into a chilled bowl and beat on medium speed with hand mixer. Add 1 tsp vanilla extract and 1 tsp sugar. Beat until whipped to desired consistency
Assemble and enjoy!