Strawberry Shortcake
Cut strawberries and toss with sugar. Crush lightly with a spoon, then refrigerate.
1
Preheat oven to 400°F. Add flour, sugar, baking powder, baking soda, and salt to a bowl and whisk.
2
Cube cold butter and add to the flour mixture. Toss to coat with flour, and rub the butter. Work quickly so the butter doesn’t melt.
3
Mix an egg, plain yogurt, milk, and vanilla extract in a small bowl. Beat to combine.
4
Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
5
Use an ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. Sprinkle the top with plenty of turbinado sugar.
6
Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
7
Add heavy whipping cream, granulated sugar, and vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
8
To assemble, cut the shortcakes in half. Add a spoon of whipped cream, then strawberries. Enjoy right away!
9
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