Union County Famous Strawberry Shortcake Recipe 🍓🍰
Ingredients:
For the Strawberries
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4 cups fresh strawberries, hulled and sliced
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½ cup sugar (adjust to taste)
For the Shortcake
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2 cups all-purpose flour
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¼ cup sugar
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1 tablespoon baking powder
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½ teaspoon salt
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½ cup cold butter, cubed
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⅔ cup whole milk
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1 teaspoon vanilla extract
For the Whipped Cream
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
Directions:
Prep the Strawberries:
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In a bowl, mix the sliced strawberries with sugar. Let them sit for at least 30 minutes to get nice and juicy.
Make the Shortcakes:
2. Preheat your oven to 425°F.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Cut in the cold butter with a pastry cutter (or your fingers) until the mixture resembles coarse crumbs.
5. Stir in milk and vanilla just until combined, don’t overmix.
6. Drop 6–8 spoonfuls of dough onto a parchment-lined baking sheet.
7. Bake for 12–15 minutes or until golden brown. Let cool slightly.
Whip it Up:
8. While the shortcakes bake, whip the cream with powdered sugar and vanilla until soft peaks form.
Time to Assemble:
Slice a shortcake in half, spoon on those sweet strawberries (juices and all), and pile on the whipped cream. Top with the other half of the biscuit and add a little extra whipped cream and berries—because why not?
🍓 Pro Tip: For an extra summery touch, drizzle with a little balsamic glaze or add a sprig of fresh mint.
This strawberry shortcake is sunshine on a plate - sweet, fresh, and perfect for every picnic, potluck, or backyard evening.
*This is from the Mitchells' Berries and Blooms