Combine all your ingredients, but don’t overmix. Beat lightly, then pour into bowl with your other ingredients. In a small bowl combine 1/3 cup whole milk and 1/3 cup cream (or you can use 2/3 cup half and half) with 1 large egg. Once you start mixing it, don’t let it warm too much or your shortcake will be less fluffy and delicious. Keeping the butter cold is important, so if you can, chill it after you cut it into bits but before you mix it in. Use a pastry blender or food processor to blend it into the dry ingredients until you have a coarse meal. Take a stick of unsalted butter and cut into pieces. Let that sit for 30 minutes or so while you make your shortcakes.įor the shortcake, preheat your oven to 425. Pour 5 tablespoons of sugar on top and stir. Slice the rest of the berries and add them to the bowl. Put two cups or so in a bowl and mash with a potato masher until a bunch of juices are released, but you still have some yummy clumps ‘o berry. You can use frozen or fresh, about 2 quarts worth, but whatever you have on hand will be fine. Read on to find out how to make super-simple strawberry shortcake from scratch after the jump…įirst let’s get the strawberries prepped. We know Prudent Mamas are all about homemade goodness with minimal (read: we have kids) time investment. ![]() I just had to share this Strawberry Shortcake recipe with you, because it’s one of those last-minute desserts that makes a lady look super fancy, yet it can be made in under 30 minutes with stuff most of us have in the pantry (much like our super-popular scones recipe).
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