Strawberry Shortcake
This is one of our favorite desserts! I mean, who doesn’t love strawberry shortcake on a warm summer night?
As there are a minimal set of ingredients, quality matters. Make sure to find fresh, organic strawberries, or better yet hit a farmers’ market so you can try before you buy.
Strawberry Shortcake
Prep time:
Total time:
Ingredients
Strawberries and Shortcake
- 1 ½ pounds strawberries, stemmed and quartered
- 5 tablespoons of sugar
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- ¼ teaspoon baking soda
- 1 ½ cups heavy cream chilled
- ¾ teaspoon salt
Whipped Cream
- 1 ½ cups heavy cream chilled
- 3 tablespoons sugar
- 1 ½ teaspoons vanilla
Instructions
- Mix strawberries with 3 tablespoons of sugar and place in refrigerator for at least 30 minutes.
- Preheat oven to 400 degrees F.
- Sift together flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place in an ungreased 8 inch square pan and bake until golden. About 18-20 minutes.
- Remove shortcake and place on a cooling rack.
- Using a mixer, beat the heavy cream, sugar and vanilla until soft peaks form. About 1 ½ to 2 minutes. We always place our mixing bowl in the freezer before making whipped cream.
- Break off shortcake and cover with strawberries and a dollop of whipped cream and serve.
This recipe is part of a three-course end-of-summer party we threw. Here are links to the other recipes:
The menu: {Click links for recipes}
Beef sliders
Peach & Corn Salad
Strawberry Shortcake
Combine with La Crema Pinot Noir or Chardonnay to create the perfect summer sendoff!
And for La Crema, the end of summer also means wine grape harvest! Now you can participate in this exciting time of year in Wine Country by signing up for La Crema’s Virtual Vintner program. Join the virtual winemaking community and set the course for a totally new crowd-sourced creation from La Crema.
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