It’s Strawberry season! Try this shortcake recipe to celebrate

(Mass Attraction) – It’s strawberry season and probably the greatest methods to get pleasure from it’s with a basic strawberry dessert… Strawberry Shortcake after all and you can’t overlook concerning the contemporary whipped cream! Jessie-Sierra Ross, writer of the guide “Seasons Across the Desk” and of the weblog “Straight to the Hips, Child,” shares this recipe that’s an ideal dessert for the beginning of summer season!

Strawberry Shortcake
serves 6-8

Elements
For the Shortcakes
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup salted butter, chilly and cubed
½ cup milk
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 egg

For the Glaze
1 egg yolk + 1 tablespoon half-and-half

For the Berries
2 quarts contemporary strawberries
1/4 cup white sugar

For the Vanilla Whipped Cream
1 pint heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract

For the Shortcakes

1. Preheat the oven to 450°F and line a baking sheet with
   parchment paper.
2. In a big bowl, combine collectively the flour, 2 tablespoons of white
   sugar, salt, and baking powder.
3. Reduce the chilly butter into the flour combination with a pastry cutter
   (you are able to do this in a meals processor as properly, however I favor to do
   it by hand). Hold “slicing” the butter into the flour till the
   complete combination appears like coarse crumbs.
4. In a small bowl, flippantly beat the entire egg.
5. Add the milk, egg, and vanilla extract to the bowl with the
   dry components. Stir collectively till all the pieces is moistened.
   You don’t need to overmix the dough (that makes for robust
   shortcakes), so simply get the components included. There’ll
   be some flour pockets left, which is okay for any such baking.
6. Switch the dough onto a well-floured floor and knead
   for 8–10 pushes—simply sufficient to barely carry the shortcake
   dough collectively. Form and flatten the dough right into a circle
   about ¾ inch thick.
7. Utilizing a flippantly floured biscuit cutter or 3-inch-diameter
   ingesting glass, minimize out a number of circles and switch to the lined
   baking sheet. You need to have 6–7 rounds. After finishing
   the primary batch, gently carry the dough collectively and flatten
   once more, to chop batch #2.
8. As soon as the shortcakes have been minimize and transferred to the
   baking sheet, take a small bowl and fork-whisk the egg
   yolk and half-and-half to make the glaze. Brush the tops
   of the shortcakes with the glaze.
9. Bake for 12–quarter-hour, or till completely golden.
10. Switch to a wire rack to chill.

For the Strawberries

1. Wash and dry all of the strawberries.
2. Trim the tops off the strawberries and slice into skinny ⅛-inch
   slices. Add the strawberries to a big
   bowl.
3. Sprinkle the berries with 1/4 cup of white sugar and toss
   gently. Put aside to macerate.

For the Vanilla Whipped Cream

1. Place your stand mixing bowl and whisk attachment into
   the freezer for 10 minutes, to sit back the tools. This can
   enable you to whip up the cream.
2. After chilling, pour the pint of chilly whipping cream into the
   mixing bowl and beat on low for 30 seconds, utilizing the wire
   attachment. Elevate to medium-high pace for 1–2 minutes,
   or till the combination begins to thicken.
3. Flip off the mixer and add the sugar and vanilla extract,
   then restart the mixer on medium-high pace, beating till
   thickened and fluffy, often one other 2–4 minutes.
4. Watch out to not overbeat! The combination will grow to be candy butter
   as a substitute of fluffy whipped cream!

To Assemble:
Reduce one of many cooled shortcakes in half, horizontally. Place a spoonful of strawberries and juices on high of the shortcake after which a beneficiant layer of whipped cream. Place the opposite shortcake half on high of the whipped cream and add just a few further berries and whipped cream over all the pieces.