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

1. Preheat the oven to 375°F.
2. Lightly spray a large baking sheet with canola spray.
3. Get out a medium bowl, 2 small bowls, and a stand mixer.
4. Set up a cooling rack.

STEP TWO – Make the Dough

Ingredients:

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

Instructions:

1. In the medium bowl, combine the flour, sugar, and baking powder.
2. Cut the butter into smaller pieces and use your fingers to incorporate until the texture resembles coarse crumbs.
3. In the 1^st small bowl, whisk to combine the egg, sour cream, and vanilla.
4. Add to the dry ingredients and stir to incorporate without overmixing.

STEP THREE – Bake the Shortcake

1. Form the dough into a ball and divide into 4 even pieces.
2. Place the pieces on the baking sheet and use your fingers to press into ½-inch-thick circles.
3. Bake for 14 minutes until golden.
4. Cool the cakes on the cooling rack for 10 minutes.

STEP FOUR – Make the Strawberries

Ingredients:

1 16-ounce container strawberries
¼ white cup sugar

Instructions:

1. Wash and quarter the strawberries.
2. In the 2^nd small bowl, combine the strawberries and sugar.
3. Cover the mixture and set aside for at least 30 minutes.

STEP FIVE – Make the Whipped Cream

Ingredients:

1 cup whipping cream
2 tablespoons powdered sugar

Instructions:

1. In the stand mixer, whip the cream on high speed for 1 minute until stiff peaks form.
2. Add the powdered sugar and whip until combined.

STEP SIX – Assemble the Shortcake

1. Cut the cakes in half horizontally.
2. Spoon a quarter of the strawberries onto the bottom of each cake.
3. Add a dollop of whipped cream and cover the with the top.
4. Serve immediately.

Recommended Serving Size: 1 shortcake with ½ cup strawberries and 2 tablespoons whipped cream

Exchanges: 2 starch, 2 fruit, 3 fat