If you wanted strawberry shortcake in a hurry, you could, of course, buy a package of those little yellow cakes at the supermarket and just dress one for yourself. Which is fine, if you like eating a sponge with strawberries on it. Instead, take a few extra moments to pat out a real shortcake — a buttery biscuit with a touch of sugar, almost like a scone. It bakes in minutes in a hot oven (or in the toaster oven, if you prefer). Use a can of whipped cream to top your creation; it will stay fresh in your fridge for weeks, so you can indulge again if you like.
|1/3 cup all-purpose flour||2 Tbsp. butter|
|1/4 tsp. baking powder||2-3 Tbsp. cold milk|
|1 Tbsp., plus 2-3 tsp. granulated sugar||1 cup fresh strawberries|
|Pinch salt||Whipped cream|
Preheat the oven to 400 degrees. In a medium bowl, combine the flour, baking powder, sugar and salt with a fork. Add the butter and use the fork to work the butter into the flour until the mixture looks like fine crumbs. Add just enough of the milk until the mixture comes together to form a stiff dough.
Pat it into a circle about 1 inch thick on an ungreased baking sheet and bake for 8 to 10 minutes, until puffed and golden.
While the shortcake bakes, slice the strawberries. Toss with the sugar in a small bowl and set aside for a few minutes to let the juices begin to run.
When the shortcake is baked, allow it to rest briefly until it’s cool enough to handle. Split it horizontally on a serving plate and spoon most of the strawberries onto the bottom half. Top with a dollop of whipped cream, then put the top half of the shortcake on top, spoon on the remaining strawberries.
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