Strawberry Shortcake

strawberryshortcakeuk This easy Strawberry Shortcake recipe is made completely from scratch using pantry staples. Once baked, they’re filled with loads of fresh whipped cream and macerated strawberries. It’s the dessert that everyone loves.

Strawberries:
1 qt strawberries hulled and sliced
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)

Shortcakes:
2 cups all-purpose flour, unbleached
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)
4 tsp. baking powder
½ tsp. sea salt
4 Tbsp. butter, cold, cubed
¾ cup half-and-half cream
1 large egg
1 tsp. pure vanilla extract or ½ tsp. vanilla bean paste
1 Tbsp. butter, melted to brush tops
3 cups whipped cream

Garnish:
Monk Fruit Sweetener with Erythritol (Granular)

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a large baking sheet with parchment paper. Set aside.

Macerate the Berries:
Add strawberries to a medium-size mixing bowl with 2 Tbsp. sugar. Toss, then set into the fridge to macerate.

Make the Shortcakes:
In a medium-size mixing bowl, use a whisk to sift together flour, sugar, baking powder and salt.

Use a pastry blender to cut butter into the dry ingredients until it resembles cornmeal. Make a well in the center.

In a separate bowl, whisk together half and half, egg and vanilla. Add to the dry ingredients gradually mixing in until fully moistened.

Use two Tbsp. to drop dough in mounds onto parchment lined baking sheet. Brush the tops with melted butter and sprinkle with granulated sugar.

Bake for 13-15 minutes, or until the tops are golden. Cool for 15 minutes.

Assemble:
Slice shortcakes through the middle, top with macerated berries and whipped cream.

Makes 6 servings.

Cook's Notes:

To Make the Sweetened Fresh Whipped Cream: In a medium size mixing bowl, use an electric mixer to whip together 2 cups heavy cream with 1 tsp. pure vanilla extract. Gradually add ¼ cup granulated sugar beating just until stiff peaks form. Don’t overbeat. Chill until assembling.