It's time again for lovely fresh strawberries. If you've been picking, your reward should be a cool and creamy plate of strawberry shortcake. I'm reposting my favorite recipe just for you.
Strawberry Shortcake
3 to 5 cups sliced strawberries (depending on how many servings you want, 3 cups for about 6 servings and 5 cups for about 10 servings)
1/4 - 1/2 c. sugar (depending upon how sweet berries are)
Shortcakes (recipe below)
Vanilla Pudding (recipe below)
1 pint whipping cream
1 T. sugar
Place sliced strawberries in a large bowl, sprinkle with sugar. Stir; cover and let sit at room temperature for several hours.
When ready to serve, whip cream and 1 T. sugar until soft peaks form. Take one shortcake and split horizontally and place in a bowl. Spoon several spoonfuls of strawberries and juice on top of bottom half of biscuit. Top with several spoonfuls of vanilla pudding. Top with other biscuit half. Top with several spoonfuls of whipping cream. Yum!
1/4 - 1/2 c. sugar (depending upon how sweet berries are)
Shortcakes (recipe below)
Vanilla Pudding (recipe below)
1 pint whipping cream
1 T. sugar
Place sliced strawberries in a large bowl, sprinkle with sugar. Stir; cover and let sit at room temperature for several hours.
When ready to serve, whip cream and 1 T. sugar until soft peaks form. Take one shortcake and split horizontally and place in a bowl. Spoon several spoonfuls of strawberries and juice on top of bottom half of biscuit. Top with several spoonfuls of vanilla pudding. Top with other biscuit half. Top with several spoonfuls of whipping cream. Yum!
Shortcake
2 c. all-purpose flour
½ t salt
1 T. baking powder
5 T. sugar, divided
½ c. butter, frozen (or really cold)
1 egg, beaten
half-and-half or milk (or a mixture) added to egg to make 1 cup
Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Stir until you have a soft, moist dough. Scoop with ice cream scoop onto greased baking sheet (makes 10 to 12 shortcakes). Sprinkle tops with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 15 minutes. Let cool.
Vanilla Pudding
2/3 c. sugar
1/4 c. cornstarch
1/4 t. salt
3 c. whole milk
3 large egg yolks
1 t. pure vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla. Cover with plastic wrap and refrigerate until completely chilled.
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2 c. all-purpose flour
½ t salt
1 T. baking powder
5 T. sugar, divided
½ c. butter, frozen (or really cold)
1 egg, beaten
half-and-half or milk (or a mixture) added to egg to make 1 cup
Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Stir until you have a soft, moist dough. Scoop with ice cream scoop onto greased baking sheet (makes 10 to 12 shortcakes). Sprinkle tops with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 15 minutes. Let cool.
Vanilla Pudding
2/3 c. sugar
1/4 c. cornstarch
1/4 t. salt
3 c. whole milk
3 large egg yolks
1 t. pure vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla. Cover with plastic wrap and refrigerate until completely chilled.
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