1/4cupsour milkmilk with ½ teaspoon cider vinegar mixed in
Strawberry Glaze
2cupsfresh strawberriesstems and leaves removed
1cupwater
3tablespoonscornstarch
3/4cupgranulated sugar
Strawberries
2pintsof fresh strawberriesReserve 1 fresh berry per serving for garnish.
3tablespoonspowdered sugar
1teaspoonvanilla extract
Whipped Cream
1cupheavy whipping cream
1teaspoonvanilla
2tablespoonspowdered sugaroptional, but definitely not necessary
Instructions
Shortcake
Preheat oven to 425 F.Spray or grease a baking sheet, or cover with parchment paper. Your choice!
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.Cut the stick of butter into small pieces and add to dries.Using fingertips or a pastry cutter, cut butter into dries until butter is blended in crumbly.
In a large glass measuring cup or a small bowl, beat egg with cream and sour milk, and stir wet mixture into dries with a large fork until well-blended.Gather it into a large ball and turn out onto a floured cutting board.Roll out until about ¾ inches thick.Cut into 12 round biscuits with a biscuit cutter.Dip cutter into flour as needed to keep from sticking.
Place biscuits onto the prepared baking sheet and bake for approximately 12-14 minutes, or until golden brown on top.Remove from oven and cool on a cooling rack until ready to use.Can be prepared a day or two ahead.
Strawberry Glaze
Place strawberries and water in a saucepan.Bring to a boil and boil for about 4-5 minutes.Turn off heat, and mash berries with a large spoon.Pour mixture through a sieve, scraping the fruit through the sieve to get as much flavor as possible.Discard any leftover strawberry pulp that won’t get through the sieve.Use a spatula to scrape the bottom of the sieve, because there is a lot of good stuff that will accumulate there.Add it to the sieved liquids.
Mix cornstarch with about 1-2 tablespoons of hot water, in order to make a paste. This prevents the cornstarch from getting lumpy.Add cornstarch-water and sugar to the strawberry mixture.Bring to a boil, and continue on a rolling boiling for a few minutes, stirring occasionally, until mixture thickens and coats the back of a spoon.Remove from heat and cool completely.Refrigerate until ready to use.
Strawberries
Remove stems, leaves, and any bad spots from the strawberries.Cut into bite-sized pieces and toss together with powdered sugar and vanilla. Refrigerate until ready to use.
Whipped Cream
Whip cream until stiff peaks. Fold in vanilla and sugar.
To Serve:
Cut shortcakes in half horizontally.Place a spoonful of berries over the bottom half.Then add a large spoonful of the strawberry glaze and a dollop of the whipped cream.Place top half over the bottom portion and repeat the process.Garnish with a whole or half strawberry on top!Serve extra glaze in a bowl for added flavor.