Ingredients:
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar, plus more for glaze
1/2 cup cold butter, cut into small pieces
1/2 cup whole milk
1 tsp vanilla extract
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 tsp vanilla extract for whipped cream
2 cups fresh strawberries, hulled and sliced
For the Glaze:
1/2 cup confectioners’ sugar
1-2 tbsp milk
1/2 tsp vanilla extract
Instructions:
Shortcake:
In a bowl, whisk together the flour, baking powder, salt, and sugar.
Add the cold butter and blend until the mixture resembles coarse crumbs.
Stir in milk and 1 tsp vanilla extract until just combined.
Turn the dough onto a floured surface and knead gently.
Pat the dough into a rectangle and cut into equal-sized squares.
Place on a baking sheet and bake at 425°F (220°C) for 12-15 minutes.
Whipped Cream:
In a chilled bowl, beat heavy cream until soft peaks form.
Add powdered sugar and 1 tsp vanilla extract, continue to beat until stiff peaks.
Glaze:
Whisk together confectioners’ sugar, milk, and 1/2 tsp vanilla extract to make a thick glaze.
Assembly:
Slice each shortcake in half horizontally.
Spread a layer of whipped cream on the bottom half.
Add a layer of sliced strawberries on top of the cream.
Place the other half of the shortcake on top.
Drizzle with the glaze over the sando.
My Grandma’s way of making boneless chuck roast
Sausage, Egg and Cheese Breakfast Roll-Ups
CHICKEN BACON PINEAPPLE KEBABS
Don’t waste it anymore, throwing it away is a mistake: use it for plants on the balcony and in the garden
Key Lime Pie
A Handy Trick: Using Alcohol with Toilet Paper for Cleaning and Freshening
