These little cakes are a favorite of Katherine’s so we always make them special for her birthday. Not too dense and filled with fluffy whipped cream and sweetened strawberries, they’re enjoyed by all.
STEP ONE – Preparations
- Preheat the oven to 375°F.
- Lightly spray a large baking sheet with canola spray.
- Get out a medium bowl, 2 small bowls, and a stand mixer.
- Set up a cooling rack.
STEP TWO – Make the Dough
1 ½ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
4 tablespoons unsalted butter
1 large egg
½ cup sour cream
½ teaspoon vanilla extract
- In the medium bowl, combine the flour, sugar, and baking powder.
- Cut the butter into smaller pieces and use your fingers to incorporate until the texture resembles coarse crumbs.
- In the 1st small bowl, whisk to combine the egg, sour cream, and vanilla.
- Add to the dry ingredients and stir to incorporate without overmixing.
STEP THREE – Bake the Shortcake
- Form the dough into a ball and divide into 4 even pieces.
- Place the pieces on the baking sheet and use your fingers to press into ½-inch-thick circles.
- Bake for 14 minutes until golden.
- Cool the cakes on the cooling rack for 10 minutes.
STEP FOUR – Make the Strawberries
1 16-ounce container strawberries
¼ white cup sugar
- Wash and quarter the strawberries.
- In the 2nd small bowl, combine the strawberries and sugar.
- Cover the mixture and set aside for at least 30 minutes.
STEP FIVE – Make the Whipped Cream
1 cup whipping cream
2 tablespoons powdered sugar
- In the stand mixer, whip the cream on high speed for 1 minute until stiff peaks form.
- Add the powdered sugar and whip until combined.
STEP SIX – Assemble the Shortcake
- Cut the cakes in half horizontally.
- Spoon a quarter of the strawberries onto the bottom of each cake.
- Add a dollop of whipped cream and cover the with the top.
- Serve immediately.
Recommended Serving Size: 1 shortcake with ½ cup strawberries and 2 tablespoons whipped cream
Exchanges: 2 starch, 2 fruit, 3 fat