Strawberry Shortcake

The final new recipe we tried in Toronto was for strawberry shortcake. I've never made it myself before because whenever I've had shortcake, it is really dry. Not a fan.

This recipe makes one of the nicest doughs I've worked with. It comes together beautifully and is so tender I didn't even need to use a rolling pin. It is a little bit dry, but nothing like what I've had in the past. It's saying a lot that I liked it enough to make it again for A. Very yummy.


Strawberry Shortcake
Adapted from Mildred Pierce
Yield: 8
Print recipe

Strawberries
2 cups strawberries, quartered
2 tbsp sugar
2 tbsp brandy

1. Combine ingredients together.


2. Refrigerate for 30 minutes.

Cream
1 cup whipping cream
2 tbsp icing sugar
1/2 tsp almond extract

1. Whip cream.


2. Mix in icing sugar and almond extract.

Shortcake
2 1/4 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup butter
3/4 cup milk
2 tbsp water

1. Preheat oven to 450F.


2. In a small pot, gently warm the milk and water over low heat.


3. In a bowl, mix together flour, baking powder, salt, and sugar.


4. Working quickly, cut the cold butter into the flour until it resembles coarse meal.


5. Make a well in the center of the dry ingredients. Pour in the milk mixture.


6. Mix with a spoon lightly just until the dough comes together.


7. Pour out onto lightly floured work surface and knead gently for 30 seconds.


8. Roll or flatten dough to 1-inch thickness.


9. Cut out 2.5- to 3-inch rounds and place on a parchment lined baking sheet.


10. Bake 10 to 12 minutes or until tops are golden.


11. Let cool slightly.


12. Tear shortcake in half. Top with strawberries and cream and replace top half of shortcake.