Strawberry shortcake

19 Oct

shortcakeI went on a cooking spree today and finally got a chance to try out this recipe that I’ve been meaning to for months now. I present to you: my very first strawberry shortcake. The original recipe is here, although, I did make some adjustments to it.

Filling:
32 oz. strawberries, hulled and sliced
1/4 cup granulated sugar
1 Tbsp. flour

Topping: 
2 cups flour
1/2 cup sugar
2 Tbsps. baking powder
6 Tbsps. cold, unsalted butter
Sprinkle of salt
1 egg, lightly beaten
1/2 cup milk
a dash of vanilla

Preheat the oven to 375 (for a skillet; 350 for glass) degrees F and butter a 10″ skillet or baking dish. Mix the filling ingredients and let sit for 15 or so minutes. Meanwhile, in another bowl, mix the dry ingredients for the topping. Cut in the butter until the mixture is fairly well incorporated. Lightly mix in the egg, milk and vanilla until the mixture comes together. Pour the strawberry mixture into the bottom of your prepared pan. Drop the cobbler mixture on top. Bake 30-35 minutes, or until nicely golden brown. This is best if it is left to cool for 15 or so minutes to let the juices gel. Serve warm, room temperature, or cold with plenty of whipped cream.

 

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