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–+ servings

Springtime Strawberry Glaze Shortcake

Servings 1 dozen

Ingredients

Shortcake

  • 2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick 4 ounces or ½ cup butter
  • 1 egg
  • 1/4 cup whipping cream
  • 1/4 cup sour milk milk with ½ teaspoon cider vinegar mixed in

Strawberry Glaze

  • 2 cups fresh strawberries stems and leaves removed
  • 1 cup water
  • 3 tablespoons cornstarch
  • 3/4 cup granulated sugar

Strawberries

  • 2 pints of fresh strawberries Reserve 1 fresh berry per serving for garnish.
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream (We like to blend whipped cream with half a cup of plain nonfat Greek yogurt for our topping.)
  • 1/2 cup plain nonfat Greek yogurt (Only if you plan to use a cream/yogurt blend for your whipped topping)
  • 1 teaspoon vanilla
  • 2 tablespoons powdered sugar optional, 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.