It’s strawberry season! Celebrate with this shortcake recipe

(Mass Appeal) – It’s strawberry season, and one of the best ways to enjoy strawberries is with a classic strawberry dessert. And of course, we can’t forget strawberry shortcake with fresh whipped cream. Jessie-Sierra Ross, author of the book “Seasons Around the Table” and the blog “Straight to the Hips, Baby,” shares a dessert recipe that’s perfect for kicking off summer.

Strawberry Shortcake
Serves 6-8

material
For shortcake
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chilled salted butter, cubed
1/2 cup milk
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 egg

For glazes
1 egg yolk + 1 tablespoon half and half

For the berries
2 quarts fresh strawberries
1/4 cup white sugar

Vanilla whipped cream
1 pint fresh cream
2 tablespoons white sugar
1 teaspoon vanilla extract

For shortcake

1. Preheat oven to 450°F and place on a baking sheet.
   parchment.
2. In a large bowl, add the flour, 2 tablespoons of white sugar,
   Sugar, salt, baking powder.
3. Cut the cold butter into the flour mixture with a pastry cutter.
   (You can also use a food processor, but I
   Mix with your hands. “Cut” the butter into the flour.
   The entire mixture will look like coarse crumbs.
4. Lightly whisk all eggs together in a small bowl.
5. Add milk, eggs and vanilla extract to a bowl.
   Dry ingredients. Mix together until all moistened.
   Do not overmix the batter (it will become tough).
   Since it’s a shortcake, all you have to do is mix the ingredients together.
   You’ll be left with a few clumps of flour, but that’s fine for this type of baking.
6. Transfer the dough to a generously floured surface and knead.
   After 8 to 10 presses, the shortcake should just barely come out.
   Shape the dough into a round shape and flatten it out
   Approximately ¾ inch thick.
7. Lightly flour a biscuit cutter or 3-inch diameter
   Cut out some circles into the glass and line it with
   baking sheet. You want 6-7 rounds. When done
   For the first batch, gently bring the dough together and flatten it out.
   Cut batch #2 again.
8. Cut the shortcake
   Place a small bowl on a baking sheet and whisk the eggs with a fork.
   Mix egg yolk and half-and-half to make glaze. Brush on top.
   Shortcake with glaze.
9. Bake for 12-15 minutes or until thoroughly golden brown.
10. Transfer to a wire rack to cool.

For strawberries

1. Wash and dry all the strawberries.
2. Cut off the stems of the strawberries and slice into 1/8-inch thick slices.
   Place the strawberries in a large bowl
   bowl.
3. Sprinkle 1/4 cup white sugar over the berries and mix.
   Mix gently. Set aside until soft.

Vanilla whipped cream

1. Stand mixing bowl and whisk
   Chill the device in the freezer for 10 minutes.
   Help whip the cream.
2. Allow to cool and then pour over cold whipped cream.
   Place in a mixing bowl and mix with a wire rack on low heat for 30 seconds.
   Turn the attachment up to medium-high speed and run for 1 to 2 minutes.
   or until the mixture begins to thicken.
3. Stop the mixer and add the sugar and vanilla extract.
   Then restart the mixer at medium to high speed.
   It usually takes another 2-4 minutes until it thickens and becomes fluffy.
4. Be careful not to overmix! It will turn into a sweet butter.
   Instead of fluffy whipped cream!

To assemble:
Cut one of the cooled shortcakes in half horizontally. Place a spoonful of strawberries and their juice on top of the shortcake, then top with a generous dollop of whipped cream. Place the other shortcake on top of the whipped cream, then top with more berries and whipped cream.