My favorite Strawberry Shortcake is one made with cream cheese pound cake that is sold at a restaurant in our town. I had a real weakness for this pound cake and the shortcake made with it. I was terrible. I had convinced myself while living a low-carb lifestyle that I could do much worse food cheating than I did by eating this shortcake on occasion. Then I started cooking at the restaurant. Whoa Nelly!! Every employee was given a free dessert ticket once a month so it was my monthly splurge. My excuse now? I don’t have one. I wanted to make a traditional, American strawberry shortcake. The first batch was a flop. I ended up with what were basically giant sugar cookies. I decreased the amount of sugar in the dough and tried again. Here’s what I ended up with.
1 lb. fresh strawberries, sliced
2 c. all-purpose flour
1/2 c. sugar
1/2 tsp. salt
1 T baking powder
1/2 c. salted butter
1/3 c. sour cream
3 T milk
1 pint whipping cream
1 T confectioner’s sugar
1 tsp. vanilla extract
Heat oven to 425 degrees.
Combine whipping cream, confectioner’s sugar, and vanilla in a mixing bowl and beat until very stiff peaks form. Cover and chill.
Sift together flour, salt, sugar, and baking powder in a mixing bowl. Cut in butter until mixture is crumbly.
Leave some large butter crumbs, for a delicate crust. Combine sour cream and milk. Gently mix into flour mixture just until it is able to hold together.
Pat or roll into a 1/2 ” circle. Cut into 6 shortcakes with a biscuit cutter. Place, touching on a baking sheet or stone. Bake for 15 minutes. Cool on wire racks.
Cut shortcakes in half through the center to make two equal layers. Place a dollop of whipped cream on bottom portion, add strawberries, cream, and other half of shortcake.
Garnish top with whipped cream and strawberries.
Makes 6 servings.