1 quart fresh strawberries
4 tablespoons sugar, divided
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature
1/2 cup whole milk
Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.
Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack.
Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.
Test Kitchen Tips
Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
There are 200 seeds on the average strawberry.
You’ll love these 40 irresistible strawberry desserts.
1 each: 200 calories, 7g fat (4g saturated fat), 44mg cholesterol, 372mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 4g protein.
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