Strawberry Shortcake is one of my family’s must haves on Easter. It’s light, fresh and so, so good!
This is the very best strawberry shortcake I have ever tasted and guess what? It’s actually very easy to make!
You simply add sugar to sliced strawberries, make a quick shortcake, whip up some homemade whipped cream and layer. It’s super simple!
The Best Strawberry Shortcake
6 cups sliced strawberries
1/2 c sugar
2 c flour
2 tsp baking powder
1/2 c butter (cut into cubes)
1 beaten egg
2/3 c milk
1 pint heavy whipping cream
1/2 c sugar
Turn oven on to 450.
In a small bowl stir together the berries and 1/4 of the cup of sugar. Set aside.
With a pastry cutter, combine the remaining sugar, flour, baking powder and butter. Blend mixture until it resembles coarse crumbs.Fold in milk and beaten egg. Spread mixture into a greased 8 inch cake pan. Bake for 15 to 18 minutes until golden brown. Let shortcake fully cool. Meanwhile whip heavy cream in a mixer until peaks form. slowly add 1/2 c sugar. Slice shortcake in half horizontally with a knife. Remove top half and set aside. To the bottom half of the shortcake add half of the strawberries (make sure to include the juice!), next spread on half of the whipped cream, add top layer of shortcake but upside down so that it can absorb the strawberry juice, add the remaining strawberries and top with the remaining whipped cream.
Slice and enjoy!
I hope that you and your family have a blessed Easter!