PopPop's Strawberry Shortcake
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter diced
- 3/4 cup buttermilk*
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 quart strawberries washed and hulled
- 1 tablespoon sugar
- whipped cream
Instructions
- Preheat oven to 400°F.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter.
- Combine ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
- Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
- Add liquids to dry ingredients; mix until dough forms a ball.
- Place dough on a lightly floured surface and press into an 8-inch round.
- Using a biscuit cutter or round glass with 2-inch diameter, cut shortcakes.
- Reform dough, as needed, to make more shortcakes. (Should make 8.)
- Bake for 15-20 minutes or until the shortcakes are crusty on top and a tester inserted into the center comes out clean.
- Allow to cool completely.
- TO ASSEMBLE
- Slice strawberries, and place in medium-sized bowl. Sprinkle with sugar, toss, and cover.
- Refrigerate for an hour.
- Cut shortcake in half horizontally, and place bottom half on plate.
- Top bottom with a generous portion of strawberries.
- Place top half of shortcake on strawberries, and garnish with whipped cream.
Notes
*Instead of using buttermilk, I often combine 1 tablespoon vinegar and enough milk to equal 3/4 cup.