Recipe: Strawberry Shortcake

Ingredients:

Short Bread:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg,

1 teaspoon pure vanilla extract

1/2 cup (120 ml) cream, half and half, or milk

Topping:

2 pounds strawberries

1 tablespoon granulated white sugar

Vanilla icecream or whipped cream

Instructions:

Preheat oven to 375 F and place rack in the middle and grease your bread pan.

Wash and slice strawberries into a clean bowl and add the sugar. Cover the bowl with plastic wrap and let set in the fridge.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Once dough is ready, flatten into the bottom of the bread pan and let it cook for 20-25 minutes or until it's golden. Let the shortbread cool for a couple minutes before slicing.

If you choose to use vanilla icecream like I did, Scoop it onto the bread before the strawberries. Otherwise spoon the strawberries onto the shortbread before dolloping your whipped cream. Enjoy!