Strawberry Shortcake


2 pints strawberries, sliced and tossed with 1 tbsp sugar

2 ½ cups flour

2 tablespoons sugar, plus more for sprinkling

1 tablespoon baking powder

½ tsp salt

½ cup cold butter, cubed

1 large egg

1 cup milk

1 cup heavy cream

2/3 cup almond meal


Combine sliced strawberries with sugar, then set aside up to 1 day.

Preheat oven to 400 degrees F.

In the bowl of an electric mixer, combine flour, sugar, baking powder and salt, then add butter and blend until combined.

Line a baking sheet with If You Care Parchment Paper, then create six equal balls and place them on the Parchment.

Bake for 20 minutes, then transfer Parchment Paper to a cooling rack.

While shortcakes are cooling, beat heavy cream with a whisk until thoroughly whipped, then set aside.

Slice shortcakes horizontally, then add strawberries and juices and top with whipped cream and serve. For an on-the-go dessert, place individual shortcakes in If You Care Snack and Sandwich Bags and strawberries and whipped cream in mason jars.

2018-05-31T08:27:54-05:00 0 Comments

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