Strawberry shortcake is a springtime favorite. Here is our favorite shortcake recipe, although we don’t want you to feel too badly if you buy your shortcake at the store. The strawberry mixture is the important part, you know. Here is our favorite homemade shortcake recipe, just in case you feel ambitious:
2 pounds fresh strawberries, washed, drained, and sliced
1/2 cup Strawberry Jalapeno pepper jelly
3 tablespoons sugar
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups heavy cream
What to do:
Preheat the oven to 400 degrees.
In a large mixing bowl, stir together the flour, baking powder, baking soda, 3 tablespoons of sugar, and salt. Add the cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake for 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
In a medium bowl, mix together the strawberries, remaining sugar, and pepper jelly. Put in the refrigerator for a few hours or overnight.
When it’s dessert time, put a few tablespoons of strawberry mixture in a small bowl, add a split shortcake, put more strawberry mixture on the cake, add the other half of the cake and some more strawberries. Dress it up with a dollop of whipped cream and you’ve got a dessert fit for a king.
Even more important, you’ll have a dessert fit for your family.