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Strawberry Shortcake

Source of Recipe

From "The Gathering Table" by Annie Boyd


List of Ingredients

◦ 4 to 6 cups sliced fresh or frozen strawberries
◦ ⅓ cup sugar, divided
◦ 2 cups all-purpose flour
◦ 1 tablespoon baking powder
◦ � teaspoon salt
◦ � cup cold butter, cubed (1 stick)
◦ 1 egg, beaten
◦ ⅔ cup whole milk or whipping cream
◦ 2 cups homemade whipped cream or whipped topping



Recipe

Preheat oven to 450� F.

Combine strawberries and 2 tablespoons sugar in a large bowl; stir and set aside.

Stir flour, baking powder, and salt together in a large mixing bowl; cut in butter with a fork or pastry blender. Whisk egg and milk together in a small bowl; add to dry mixture, stirring until well blended and moistened.

Separate the dough in half and spread in two greased, 8-inch round baking pans. (It's helpful to flour your hands first, as the dough is sticky and a bit difficult to work with.) Build edges up slightly. Wet your hand and shake water droplets lightly on top of dough. Sprinkle with remaining sugar.

Bake for 12 to 15 minutes, until slightly browned. Remove from pans and cool on racks. Once cooled, top with strawberries and whipped cream and serve.

Makes 8 servings




❧ Individual Mason Jar Directions:

With a biscuit cutter, cut out two shortcake rounds for each Mason jar. Layer it how you wish, ending with a dollop of whipped cream and a few strawberry slices on each.

Makes 8 individual jars