Strawberry Shortcake

After a recent visit to North Carolina, where strawberries are already ripe, I was inspired to make this simple but wonderful dessert. Makes six.

1 pint strawberries
1 c. heavy whipping cream, divided
1 tsp. vanilla
1/2 c. sugar, divided
3/4 c. flour
1 egg
3 Tbsp. cold butter
2 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 400 degrees.

Cut the strawberries into a bowl and sprinkle with2-3 Tbsp. sugar. Add a pinch of salt and a squeeze of lemon, if you have it. Allow to rest for an hour. Use a fork to crush some of the strawberries.

Sift the flour together with the baking powder and salt. Stir in 3 Tbsp. of sugar. Cut the butter in with a fork until it is the size of small peas. Whisk the egg in a cup and reserve a couple spoonfuls of it for later. Add 1/4 c. of whipping cream to the cup and stir. Pour into the flour mixture and mix until the dough comes together. Turn onto a flour board and cut into circles or squares. Brush the remaining egg on the cakes and then sprinkle lightly with sugar. Bake for ~10 minutes until lightly browned. Cool.

Whip the remaining cream together with vanilla. Add in sugar to taste until it forms soft peaks.

Carefully slice the cakes in half. Spread whipping cream on lower half. Spoon lots of strawberries on top. Dollop more whipping cream over strawberries and cover with top half of cake. Enjoy!

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Extra Schmaltz!

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