we celebrated my wonderful mother’s birthday this weekend (though she still has another day till it’s official) with a strawberry shortcake made by yours truly. it was delicious. i usually gravitate towards fruity desserts over chocolatey ones, and my mom being the enema-queen and of the sugar-is-the-devil mindset certainly would feel the same way. it was the perfect dessert.
want the recipe? sure you do.
ina’s strawberry shortcake
2 cups all-purpose flour
2T sugar, plus some turbinado sugar to sprinkle on top
1 T baking powder
1 t kosher salt
12 T unsalted butter, cold and diced
2 extra large eggs, lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 T water or milk for egg wash
for the strawberries, i just cut them up, added a little lemon juice, orange juice, and about 3 T sugar
i also made heavy cream into whipped cream and added some sugar and vanilla extract to that.
1. preheat the oven to 400.
2. sift the flour, 2 T sugar, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment. blend in the butter on low speed until it is the size of peas. combine eggs and heavy cream and with the mixer on low, add it to flour and butter mixture. mix until just blended.
3. dump dough on well-floured surface. flour a rolling pin and roll dough until it’s 1/2 inch thick. you should see lumps of butter in the dough. cut 16 biscuits with a 2-inch plain round cutter. place on baking sheet lined with parchment paper.
4. brush tops with egg wash and sprinkle turbinado sugar (like the raw sugar) on top. cook 15-20 minutes.
to serve, give everyone a shortcake, some strawberries, a scoop of vanilla ice cream and a dollop of whipped cream. yum.
(and don’t worry if the dough seems a bit wet – it is!)