Strawberry Shortcakes
If you follow me on Instagram then you’ll have seen that I recently went to a strawberry farm. I picked way more strawberries than I know what to do with, but making strawberry shortcake definitely seemed like a given!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/05/shortcake-1.jpg?resize=480%2C640&ssl=1)
The Cakes
These mini “cakes” are basically a biscuit that is made with a loose batter and can be scooped and dropped onto a pan for baking.
The Whipped Cream
There is a time and a place for store bought cool whip, but it’s not here. Fresh berries call for freshly whipped cream. I used powdered sugar in mine, but granulated sugar also works.
The Strawberries
My berries were very fresh and sweet so I did not feel the need to add any sugar to them. But if yours are subpar then feel free to sprinkle in a tablespoon or two after you slice them up.
What you’ll need for the cakes:
– 2 cups flour (240g)
– ¼ cup sugar (50g)
– 1 Tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup butter, cold (4 ounces)
– 1 cup whole milk
– 1 teaspoon vanilla
What you’ll need for assembly:
– strawberries, about a quart
– 1 cup whipped cream
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla
– a pinch of salt
What you’ll do:
– Preheat your oven to 350F and line a large baking sheet with parchment or a silpat.
– Combine dry ingredients in a large bowl.
– Dice your butter into small pieces and toss in the flour mixture until coated. Using your fingers, 2 knives, or a dough blender, cut the butter into the flour mixture until crumbly.
– Add half the milk and the vanilla to the butter mixture and toss with a fork. Slowly pour the milk over the dryer patches while using the fork to move things around. Continue this until you’ve run out of milk and everything has been equally moistened.
– Using a ¼ cup cookie scoop or measuring cup, drop the dough into 8 equals balls on the tray, leaving about an inch of space between each cake.
– Bake for about 18 minutes or until golden brown.
– While your cakes are baking, slice up your strawberries and set aside (adding the sugar in now if desired).
– While your cakes are cooling, beat the cream on medium high speed until it begins to thicken a bit. Then slowly beat in the powdered sugar, vanilla and salt. Continue beating until it forms stiff peaks.
– Once your cakes have cooled, slice them in half and layer them with the berries and whipped cream as desired.
– ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/05/Shortcake-2.jpg?resize=480%2C640&ssl=1)