Strawberry Shortcake

Serves 8

Strawberry Mixture
2 LBS of Strawberries, Stemmed and Quartered
4 TBSP Powdered Sugar

Shortcake
2 C All Purpose Flour
5 TBSP Sugar
1 TBSP Baking Powder
1/2 TSP Salt
8 TBSP Butter, Cold and Cubed
1 Egg
1 Egg White
1/2 C and 1 TBSP Milk, Anything but Fat Free Milk

Extra Flour for Surface

1 Can or Tube of Whipped Cream

1. In a medium bowl, mix strawberries and powdered sugar, cover and put in refrigerator.

2. Preheat oven at 425 degree fahrenheit.

3. In a food processor, put all dry ingredients in: flour, sugar, baking powder, salt, and then turn in processor and cut the butter in until in makes pea size pieces of dough.

If you do not have a food processor, shred the butter into the dry ingredients and mix dough with your hands until it is all mixed.

4. In a measuring cup, whisk the egg, egg white, and milk all together and then mix it evenly into the dough.

 

5. Depending on the temperature of the room, you may need 1/2 C to a cup of flour on the surface to knead the dough. Do not overwork the dough only fold the dough about 4 to 6 times. Then roll it out until it is about 3/4 inch thick.

6. Then flour the round cutter and make about 8 rounds of dough. I do not have a round cutter, so I used a cup with floured edges.

7. Then put on the baking sheet with a silo pad. If you do not have, lightly grease the pan then bake for 12-15 minutes.

** If it is a sticky dough and the butter is melted, you will need to chill the rounds before baking for 10-20 minutes.

8. Once they are lightly browned, you will remove them from the over and let cool on a wire rack.

9. Finally when the shortcakes are cool, you can break them in half, pour the strawberries over it and top with whipped cream.