Best Strawberry Shortcake

By gstark

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 egg, lightly beaten
• 1/2 cup sour cream or plain yogurt
• 3 tablespoons milk
• 5 cups sliced fresh strawberries
• 3 tablespoons sugar
• 1 recipe Sweetened Whipped Cream
• 1 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Details

Servings 6
Preparation time 25mins
Cooking time 443mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 400 degrees F. Grease an 8x1 1/2-inch round baking pan; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.

Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Using a small metal spatula, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan and carefully invert pan with rack (use pot holders to protect your hands). Lift pan off shortcake. Cool on wire rack until completely cool.

Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.

To serve, cut shortcake in half horizontally. Spoon the strawberry mixture and the Sweetened Whipped Cream over shortcake bottom. Replace the shortcake top. Top with the remaining 1 cup sliced strawberries.