Work has been a bit hectic as of late. So yesterday — to celebrate the end of a busy month at work — I decided to make comfort food, summer style. And what’s more comforting in the summer than fresh strawberry shortcakes??
Ignore my soupy whipped cream. 😉 I still tasted good even if it wasn’t fluffy like it should have been. Take it from me, you just can’t rush whipped cream!
Strawberry Shortcake — Shortbread Style
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
sweetened, crushed strawberries (make your own… it’s so easy!)
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix flour, sugar, baking powder, and cream of tartar. Cut in butter with a pastry blender or two knives. Stir in cream and egg. Turn out onto a slightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
3. Bake in preheated oven 20 minutes, or until golden. Let cool. Meanwhile, whip the whipping cream (and sweeten lightly to taste).
4. For each serving, slice a shortbread in half and top the bottom half with a heaping spoonful of strawberries and whipping cream. Place the top back on and lightly drizzle extra strawberries and one more dollop of whipped cream.