It’s a summer staple around here and oh so easy to make you’ve got no excuse not to try it. Even if you don’t like strawberries – how about fresh peach shortcake (oh baby… I dare say I like that even better…) or a multi-berry shortcake with a mix of your favorites.
Gather your ingredients (be sure you’ve got fresh baking powder. If it’s been more than 6 months since you opened your can go ahead and get a new one.)
- 4 Cups all purpose flour
- 1/2 Cup granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 2 Cups heavy whipping cream (no butter or shortening necessary…THIS is the fat…)
Heat your oven to 400° (that’s a real sacrifice in the summer time – you might want to bake these early in the day) and lightly grease a cookie sheet. I like to use a well seasoned baking stone.
Place the cakes on your prepared cookie sheet or stone and sprinkle the top with just a little sugar. (This is optional – but it makes it pretty for the few seconds that your cakes are visible before you consume them…)
Whipping cream is easy peasy. Gather those ingredients. (I show granulated sugar here, but your cream will hold its firm texture longer if you use powdered sugar.) When you decide to make these recipes (this afternoon) go ahead and get a quart of the heavy whipping cream – 2 cups for the short cakes and 2 cups to whip up and top them.
For 15 or more minutes before you beat your cream, chill your mixing bowl and beaters in the freezer. The deeper your mixing bowl the fewer splatters you’ll have when mixing.
Beat 2 Cups of heavy whipping cream with about 1 teaspoon of a good quality pure vanilla extract and somewhere between 1/2 to 2/3 cup of sugar (I like a little less).
I’ve washed and cut my berries into chunks and sprinkled them with a little (more) sugar. To speed the juicing of the berries along I use my stick blender to whiz some of them up into a thick berry sauce. You can just smoosh them with your hands too…
Note: This shortcake recipe originally appeared in the June 2 1992 issue of Woman’s Day magazine. Wow – I didn’t realize that until a few minutes ago when I double checked my recipe. Almost 20 years ago today…
Here’s some great foodie linky parties I like to join – give them a visit!