Strawberry Shortcake
Cut strawberries and toss with sugar. Crush lightly with a spoon, then refrigerate.
Preheat oven to 400°F. Add flour, sugar, baking powder, baking soda, and salt to a bowl and whisk.
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.
Mix an egg, plain yogurt, milk, and vanilla extract in a small bowl. Beat to combine.
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.
Use an ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. Sprinkle the top with plenty of turbinado sugar.
Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
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.
To assemble, cut the shortcakes in half. Add a spoon of whipped cream, then strawberries. Enjoy right away!
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