It's National Strawberry Shortcake Day! I don't know who comes up with these national holidays, but it's certainly a thing. A delicious thing. That's why today's delicious recipe is that wonderful, celebrated Strawberry Shortcake!
- Strawberry Topping
- 1 pint strawberries hulled and crushed with a potato masher
- 2 pints strawberries hulled and quartered
- 6 tablespoons granulated sugar
- 2 cups all purpose flour
- 1/2 tablespoon baking powder
- 3 tablespoons granulated sugar
- 2 tablespoons granulated sugar for sprinkling
- 1 stick frozen, unsalted butter
- 1 egg
- 1/2 cup buttermilk
- 1 tablespoon heavy cream
- 1 egg white lightly beaten
To prepare, begin by mixing the strawberries in a medium bowl with sugar and set aside for at most 2 hours.
Preheat the oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons in a medium bowl. Break apart the frozen butter into the bowl. To make mixing easier you can use a grater on the frozen butter, and grate over the dry ingredients. Toss in the flour and make sure the butter is well coated. Mix with a pastry cutter, or user your hands by scooping up the coated butter and rubbing it into the try ingredients with your fingertips.
Beat the whole egg with the buttermilk, and pour it into the flour. Toss with a fork until you get large clumps. Pour mixture out of the bowl onto a floured work surface and knead with your hands until it all comes together.
Pat the dough into approximately a 9"x6" rectangle. Flour a biscuit cutter and cut the dough into rounds (you should have about 6 rounds). Place them an inch apart on a small baking sheet and brush the top of the rounds with some egg white and sprinkle with sugar. Bake about 12-14 minutes or until golden. Let them cool on a wire rack for about 10 minutes.
Split each round horizontally and spoon in the strawberries and optionally add some whipped cream or Cool Whip. Serve immediately. Garnish with mint sprigs on the side if you desire.