Homemade Strawberry Shortcake and Fresh Whipped Cream

Homemade Strawberry Shortcake and Fresh Whipped Cream

By Erica Good

Published: Friday 16th of April 2021

Prep: 00:20

Cook: 00:30

Total: 00:50

Serves 8

To serve, top a wedge of shortcake, still warm, with a generous amount of strawberries and top with a dollop of whipped cream. Erica’s note: This is not a dry biscuit or angel food-style shortcake; it is the perfect balance of a moist, substantial, slightly sweet shortcake! Try it and be amazed.

Cuisine: American

Category: Dessert

Ingredients

Shortcake ingredients

½ c. Amish Roll Butter, softened
½ c. Sugar, Granulated Dutch Country
1 Egg, medium
1 c. whole milk
2 c. Flour, unbleached white
3 tsp. Baking Powder
½ tsp. Pink Himalayan Sea Salt
1 tsp. Vanilla, extract

Whipped Cream ingredients

2 c. heavy whipping cream
2-3 tbsp. powdered sugar
1 tsp. Vanilla, extract

Strawberry Topping ingredients

2 lbs. fresh strawberries, washed and sliced
2 tbsp. Sugar, Granulated Dutch Country

Instructions

Shortcake

In a medium bowl using an electric hand mixer, cream butter and granulated sugar, holding a bit of sugar back to use later.
Mix in egg.
Add remaining ingredients and beat until just combined.
Pour into a greased 9” cast iron skillet or baking pan.
Sprinkle with a little additional sugar.
Bake at 350 degrees for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.

Whipped Cream

Chill a small metal bowl and beaters.
Cream should cover approximately two-thirds of the beaters.
Beat the heavy whipping cream until stiff peaks form.
Fold in the powdered sugar and vanilla.
Keep refrigerated until ready to serve.

Strawberries

Toss the strawberries with sugar right before serving.

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