Strawberry Shortcake

Yield 8

Pillar of Nutrition Eat the Rainbow

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Strawberry Shortcake

This dessert is a celebration of Spring!

Ingredients

• Shortcake:
• 3 cups all-purpose flour
• 2 tablespoons granulated sugar
• 4 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon kosher salt
• 1/2 cup butter
• 1 1/4 cups whole milk
• Strawberries:
• 1 lb. strawberries, hulled and sliced
• 1/4 cup fresh lemon juice
• 1/4 cup sugar
• Whipped cream
• 1 pint heavy cream
• 2 teaspoons vanilla

Directions

1. Shortcake
2. Preheat oven to 450 F.
3. Combine flour, sugar, baking powder and salt in a medium bowl.
4. Cut in the butter using two knives cross cutting each other until mixture is small crumbs.
5. Using a fork, stir in the milk just until the mixture holds together
6. Draw a 10 inch circle on a piece of parchment on a sheet tray.
7. Place dough in center of circle and pat out to the edges, keeping an even thickness.
8. Using a knife, dipped in flour cut the dough halfway through(scoring) the thickness into 8 wedges, like cutting pizza.
9. Bake until golden, about 15 minutes.
10. Strawberries
11. Combine strawberries, lemon juice and sugar and let sit while cake bakes to draw juice from the fruit.
12. Whipped Cream
13. Using a whisk, whip the cream and vanilla until soft peaks form.
14. Assembly:
15. Cut cooled shortcakes wedges in half lengthwise.
16. Layer strawberries, juice and cream inside and on top of wedge.

Nutrition info based on one serving.