Classic Strawberry Shortcake
Juicy strawberries spooned over a tender biscuits is the perfect springtime dessert. Classic strawberry shortcake is always a great way to go…not very heavy but always satisfying.
• 1 quart fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs
Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough using a lightly greased 1/3 measuring cup onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
Bake at 450° for 12 to 15 minutes or until golden.
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.