Classic shortcake topped with fresh strawberries and lightly sweetened whipped cream. It’s a summertime classic that speaks for itself.
Well guys, Brunch Week has ended. I know, it feels a little like the holidays ending…all of those brunch recipes packed into one week made for one hell of an internet holiday, didn’t it?
I would say that we are back to the grind, but luckily for us, it is the 12th of the month, so you know what that means – it is time for another #12Bloggers post! Each month I join 11 other bloggers to bring you 12 recipes each with 12 ingredients or less, all centered around monthly themes. This month we are embracing the arrival of warm weather and the beautiful produce that it brings and sharing recipes that are fresh and fruity!
How do I like my strawberry shortcake? Preferably heavy on the berries and short on the cake. (See what I did there?)
This is a perfect summertime classic that needs no embellishment – let those summer-sweet berries shine with just a bit of sugar and perhaps a dollop of lightly whipped cream, if you’re feeling really fancy.
Be sure to check out all of the other fresh and fruity recipes from my 11 fellow bloggers:
- Strawberry Cheesecake Mini Jars from Mom Endeavors
- Mixed Berry Panna Cotta from BetsyLife
- Simple Strawberry Tart from The Rebel Chick
- Minty Strawberry-Lime Icebox Pie from Home Cooking Memories
- Easy Fresh Fruit Tartlets from A Little Claireification
- Strawberry Lemonade Popsicles from A Night Owl Blog
- Healthy Tropical Fruit Smoothie from Bless This Mess Please
- Easy Apple Tarts from Million Moments
- Classic Strawberry Shortcake from Eat Your Heart Out
- Lemon Sorbet from See Vanessa Craft
- Triple Berry Granitas from Around My Family Table
- Blueberry Slush from Plugged In Family
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- ⅓ cup unsalted butter, melted
- 4 cups sliced strawberries
- 2 tablespoons sugar
- ½ cup whipping cream
- 1 tablespoon powdered sugar
- Preheat the oven to 450 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center, then pour in the milk and melted butter and mix just until combined.
- Turn dough onto a lightly floured surface. Gently knead 20-25 times. Cut dough into 4 equal portions, then pat each portion into a shortcake ¾-inch thick. Place shortcakes on an ungreased baking sheet and bake for 10-12 minutes, until golden brown and a toothpick inserted in the center of one of the cakes comes out clean.
- Remove to a cooling rack to cool.
- While the shortcakes bake and cool, combine the sliced strawberries and 2 tablespoons of sugar in a medium bowl. Adjust sugar depending on how sweet your berries are. Set aside.
- While shortcakes cool, place whipping cream and powdered sugar in a pint-sized jar. Close the jar, then shake vigorously for about 3 minutes, or until the liquid stops sloshing around and has thickened into whipped cream.
- Serve shortcakes sliced in half and filled with berries and whipped cream.