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Super Strawberry Shortcake
"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries.
-Renee Bisch, Wellesley, Ontario
Ingredients
- 4 cups fresh strawberries, sliced
- 2 tablespoons sugar
- SHORTCAKE:
- 1-3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 large egg, lightly beaten
- 3/4 cup sour cream
- WHIPPED CREAM:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Directions
- 1. Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release.
- 2. For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened.
- 3. On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely.
- 4. In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
- 5. Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.
Nutrition Facts
1 slice: 368 calories, 22g fat (13g saturated fat), 78mg cholesterol, 358mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 6g protein.
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