Strawberry Shortcake From Sally's Baking Addiction
A Taste of Summer in Every Slice
This summer, let’s step back and embrace the delightful simplicity of a classic dessert: Strawberry shortcake. It’s like sunshine on a plate, bursting with fresh berries and fluffy clouds of homemade biscuit goodness. And the best part? It’s easier than you think to whip up with Sally’s Baking Addiction as your guide.
Sally LaCour, the queen of baking, has crafted this recipe into something truly special. It’s a celebration of fresh strawberries and ripe peaches, all nestled under a blanket of moist biscuit crumbles. The combination is pure magic!
Ingredients: A Symphony of Flavors
So, let’s dive into the heart of the recipe – the ingredients that will transform your kitchen into a sweet haven.
- Fresh Strawberries: 1.5 pounds of them! We’re talking plump, juicy strawberries bursting with flavor. Don’t even think about using frozen ones, it just won’t be the same magic!
- White Flour: 2 cups, all-purpose flour will do the trick. It’s the backbone of our biscuits.
- Baking Powder: 1.5 teaspoons – enough to make those biscuits rise to glorious heights!
- Salt: A pinch – just a sprinkle, not too much!
- Sugar: 1/2 cup – for that extra burst of sweetness.
- Egg: 1 large one – the binding agent and fluffiness are in its little form.
- Milk: 1/2 cup warm milk, it’s all about consistency!
- Vanilla Extract: 1 teaspoon, for a hint of warmth and depth.
- Butter: 6 tablespoons – the star of the show in our homemade biscuits.
- Heavy Whipping Cream: 1/2 cup, whipped to soft peaks (it’s going to be fluffy!)
- Cornstarch: 2 teaspoons. The secret ingredient for that luscious jam glaze.
- Sugar: 1/4 cup – just a teaspoon of sweetness in the jam!
Equipment: Your Baking Arsenal
We’re going on an adventure with a little help from some trusty tools:
- Mixing Bowls: You’ll need these for everything. The bigger, the better (especially if you’re making enough for a crowd!).
- Measuring Cups and Spoons: Accuracy is key when baking.
- Whisk: This handy tool will be your best friend!
- Rolling Pin: To make perfect biscuits.
- Baking Sheet: For our delightful shortcakes to bake beautifully.
- Fork: We’re talking about mixing that jam.
The Journey of Baking Starts
Now for the magic! Let’s get started with this easy strawberry shortcake recipe from Sally’s Baking Addiction, and create something truly delicious.
Getting Started: The Biscuit Part
Prepare your dough. In a large bowl, we start by mixing together all-purpose flour, baking powder, salt, and sugar. In another bowl, combine the egg, milk, and vanilla extract. Then, stir in the melted butter until everything is well combined.
The Shortcake Magic
Our shortcakes are ready! Gently roll out your dough into desired thickness (you want them even). Use cookie cutters or a drinking glass to cut your biscuits into perfect shapes. Place your biscuit rounds on a baking sheet lined with parchment paper and bake in the preheated oven at 450°F for about 8-10 minutes, or until golden brown.
Strawberry Jam Time
While our shortcakes are baking, let’s prepare the strawberry jam. In a saucepan, gently heat together your strawberries, sugar and cornstarch. Stir continuously to prevent sticking. Cook over low heat until thickened to desired consistency. Remove from heat and allow to cool before using.
Putting it All Together: A Symphony of Flavors
Once the biscuits have cooled slightly, spread a generous amount of our delicious strawberry jam on each one. Top with a dollop of whipped cream for that extra touch of decadence.
A Taste of Summer in Every Bite
Now comes the real fun! We’re talking about indulging in this homemade shortcake with fresh strawberries and whipped cream. The combination is simply heavenly, and it’s sure to be a hit at any summer gathering!
