This Sunday is Father's Day. I'm making strawberry shortcake for my dad, Harvey, and the rest of the family. I chose a recipe from my first cookbook ever, "Better Homes and Gardens."
This not-too-sweet shortcake is the perfect reason to celebrate the strawberry while it's still at season's peak.
Homemade Shortcake with Strawberries
1 quart (or more) fresh strawberries, hulled and thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon sugar
For the shortcake:
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter, cold and cut into small pieces
2/3 cup milk
fresh whipped cream for serving
fresh mint leaves for garnish (optional)
Toss the sliced strawberries with the lemon juice and the sugar. Cover and refrigerate until ready to serve.
Preheat oven to 450 degrees.
In a medium bowl, sift the flour together with the sugar, baking powder and salt.
Place the mixture in the bowl of a food processor. Add the butter and pulse several times. Return the mixture back to a bowl.
In a small bowl, whisk together the milk with the egg. Pour the wet mixture over the dry and stir just until combined. Spread the mixture into a greased 8- to 9-inch springform pan or pie plate.
Bake for 15 to 20 minutes, until golden brown.
Cut the shortcake into wedges while it is still warm. Halve the wedges horizontally and tuck some of the strawberries inside. Top with more strawberries, a dollop of fresh whipped cream and a sprig of fresh mint.
To prepare fresh whipped cream, whip one or two cups of heavy cream, along with a teaspoon or two of sugar and a dash of vanilla, until soft peaks form. Store covered in the refrigerator until ready to serve.
Say "Happy Father's Day" to your dad with this homemade sweet strawberry treat.
I'm sending a special shoutout to my dad, Harvey, who, along with my mom, Marguerite, raised nine children whom I was lucky enough to be smack dab in the middle of. Thanks dad, I love you. Banana.