Since I’m still seeing tons of nice strawberries around, I decided to pull my favorite strawberry shortcake recipe up out of the archives. This was originally posted back in May of 2007 when I was still living in Sicily.
The strawberry shortcake I grew up eating was always assembled using those little yellow sponge cake cups that can be found right next to the strawberries in almost any grocery store in the country. As a child, I thought those little prepackaged treats were wonderful topped with strawberries and freshly whipped cream. But after tasting homemade strawberry shortcake for the first time several years ago, I walked away from those little yellow cakes and never looked back.
4 cups fresh strawberries, rinsed, hulled, and sliced
4 – 6 tablespoons sugar (adjust to suit your own taste)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
4 tablespoons sugar
1/3 cup cold butter, cut into small pieces
1/2 cup cold milk
1/2 teaspoon pure vanilla extract
whipped cream (I prefer the real thing)
Preheat oven to 425 degrees.
In a medium bowl, stir together the strawberries and sugar. Set strawberries aside to macerate while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, and working quickly, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.
Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.