We decided that we will try to bake a different dessert every weekend to utilize all of our baking ingredients that we have, and not to mention the best tool ever: The Kitchenaid Mixer. With that said, take a peek at our past weekend’s dessert – Strawberry Shortcakes.
I love strawberry season and since I bought so many, it was the perfect opportunity to use them. Wash and quarter the strawberries, as shown. (P.S. That's my favorite Kyocera ceramic knife!)
In a large bowl, combine the quartered strawberries and add 1 tbsp fresh lemon juice and 1 tbsp sugar. Let it rest for about an hour or so to macerate.
To make the shortcakes, combine 2 cups self-rising flour, 2 1/2 tbsp sugar, 1/8th tsp salt, and 1/2 stick of cold butter (cut into small pieces). Using a fork, rub the ingredients together until mixture resembles a coarse meal. Then, stir in 3/4 cup of milk until a soft dough is formed. Don't overwork it.
Drop the dough in 6 equal portions onto the baking sheet. Lightly brush the tops with some heavy cream. Then, place into a 400 degree oven for 20-25 minutes until golden brown.
My favorite part - making the whipped cream! Pour 2 cups of heavy whipping cream and 1 tbsp sugar (add more if you like it sweeter) and let the mixer whip it together until it becomes light and fluffy.
To create the final look, cut each shortcake in half and add the strawberries and whipped cream in between. Drizzle some of the strawberry juices on top and dig in!