You’ll love how this shortcake soaks up the strawberry syrup. Shortcake is different than spongecake. This is entirely more rich and buttery. The tasty butter shortens the gluten strand formation, giving a buttery cookie-like texture. My son loves, loves, loves this dessert. VIDEO! Elizabeth Bakes Strawberry Shortcake –
Originally published in 2020.
Ingredients for VIDEO! Elizabeth Bakes Strawberry Shortcake
1 lb of strawberries, sliced
1/2 cup coconut sugar
2 1/4 cups flour
1 TB baking powder
2 TB coconut sugar
generous pinch of salt
6 TB very cold butter, diced
2/3 cup milk
1 egg
pint of vanilla ice cream
Method
Preheat oven to 425F
Toss cut strawberries and 1/2 cup sugar in a bowl
Set aside.
In a separate bowl, whisk dry ingredients
Add to food processor
Add diced butter, pulse 10 times
In a small bowl whisk egg and add milk
With processor on for about 20-30 seconds, add liquid to egg mixture
Batter should look like big crumbles
Add to a round 8 inch cake pan, lightly form it to fit the pan
Bake for 15 minutes
Turn out onto a rack, let cool for about 10 minutes
While cooling, take out ice cream to soften up a bit
Slice a wedge and then slice through the middle of wedge to make two slices
Place one half on plate , interior side up.
Spoon over some of the strawberry with the liquid
Place a small scoop of ice cream on top.
Flip over second piece of wedge so interior side is up
Place over first layer. Spoon strawberry mix and top with more ice cream.
Enjoy! If you like that, try THIS strawberry favorite.
