Shortcake

This week I bought some strawberries that I was intending to eat as a health sweet snack to keep me away from candy and such. I cut them into large chunks and after a couple days I realized...I was not snacking on them. So I decided to remedy the situation by turning it into dessert! I whipped out my rolling pin and got right on making some homemade shortcake. The key to a soft, light shortcake, as with most breads or baked goods, is to minimize the time mixing, handling and touching the dough once your wets and drys are introduced to one another. Once that flour is added, you'd better have a plan. You'll notice a lot of pastry/ baked good recipes state at some point "until JUST blended" or " just combined," don't ignore this direction, at this point, the more you mix and stir the tougher and drier your bread or cake will be. Cut these babies open and fill them with fresh strawberries, a drizzle of strawberry juice and some sweetened whipped cream!

Homemade Shortcake with Strawberries

• 2 cups flour
• 2-3 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 6 tbsp shortening
• 3/4 cup milk
• 1 container fresh strawberries, cut up
• whipped cream (a couple scoops per serving)

1. In a medium bowl, mix together the first 4 ingredients

2. Add the shortening, cutting it in using a pastry blender or a butter knife and fork. Cut in until the mixture forms crumbs. (This step can seem frustrating because the crumbs arent very obvious, just keep cutting in until the shortening is no longer in large peices.)

3. Add milk all at once and blend together until JUST combined. Use the ball of dough to pick up any dry peices at the bottom of the bowl if needed, do not keep stirring.

4. Transfer your dough to a lightly floured peice of wax paper. Fold and knead the dough in a down-and-forward motion about 20 times. Dough should begin to appear smoother and well blended.

5. Roll your dough out to about 3/4 of an inch and cut with a round cutter (I use the open edge of a large measuring "cup.") Keep reforming the dough and rolling or patting it out until almost gone. (Makes about 6 shortcakes) You can also skip rolling the dough and drop in small chunks instead.

6. Bake on an ungreased cookie sheet at 450 degrees for about 10 or 11 minute, or until light golden on edges. When done, remove from pan immediately and cut open while hot. Drizzle with butter if you like, and fill with strawberries and top with whipped cream.

Photos by The Chocolate Cookie