I’m going to enlighten you today. Those round spongy things that you get at the grocery store – well, they aren’t shortcakes. I know…you thought they were, didn’t you? Its ok. I too, was fooled into thinking thats what you used for your shortcake. A shortcake is actually a large sweet biscuit. After you try this recipe for actual shortcakes, I promise, you’ll pass those by every time. So lets begin.
I got this recipe out of Southern Living Magazine a really long time ago. The page is brown and has dried whipped cream on it. Its the only way we have strawberry shortcake now. There’s no going back after these. I promise.
2 16 oz containers of fresh strawberries, sliced
3/4 C sugar, divded
1 Cup whipping cream
2 Tbsp sugar
2 3/4 cups all-purpose flour
4 tsp baking powder
3/4 C cold butter, cut up into small pieces
2 large eggs, lightly beaten
1 (8oz) container sour cream
1 tsp vanilla extract
Combine strawberries and 1/2 C sugar, mix, and set aside or refrigerate.
Combine flour, remaining 1/4 C sugar and baking powder in a large bowl. Cut butter into flour mixture with a pastry blender. Whisk eggs together and add to sour cream with vanilla. Mix until blended. Add to flour mixture and stir just until the dry ingredients are moistened. Dough will be slightly crumbly.
Drop 1/3 cup fulls onto a lightly greased baking pan. Bake at 450 degrees for 12-15 minutes or until lightly browned.
Mix whipping cream with 2 tbsp sugar until soft peaks form.
Dish up the strawberries on a split shortcake and top with whipped cream.
Don’t ever look back at those perfectly round, store-bought, shortcakes. Ever.