Well hello there, you decadent little shortcake, you!
Fall has arrived and I decided to peruse my draft posts to clean up my inventory and I found this baby. I was so in love with this recipe that instead of blogging about it, I made it and served it at three different dinners in one week! (I'm aware I have a hosting problem...) I'm certain my guests appreciated it but I was holding out on my readers...no more.
This shortcake recipe is simple and quick, with just 10 ingredients between the shortcake and the whipped cream, you better believe I'll be making these again and again. Although berries are no longer in season in Michigan, there is nothing wrong with eating these shortcakes with a little strawberry jam and goat cheese.
1 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp + 2 tsp white sugar
3/4 tsp salt
1/4 c + 2 tbsp chilled butter, cubed
1/2 c buttermilk
4 c fresh berries (sliced if necessary)
Vanilla Whipped Cream Ingredients:
1 c heavy whipping cream
2 tbsp sugar
1 tsp vanilla extract (optional; also, I've used Amaretto before and it's delish)
To start, cube your butter and put back into the fridge or freezer to stay cold. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl sift together your flour, baking powder, baking soda, sugar and salt, whisking before you move on. Use a pastry cutter to cut in the cold butter until the cubes are crumbly in the flour mixture, I use my hands and a fork to separate any butter cubes that are sticking together. Pour about half of your buttermilk in and stir, then add the rest of the buttermilk and stir until the flour mixture is moistened.
Drop 6- to 8-spoonfuls onto your parchment paper lined cookie sheet. Keep them about the same size to ensure even baking. Bake for 12 to 15 minutes our until tops and bottoms are turning golden brown. Let cool on a baking sheet and serve as soon as possible! I like to do everything about an hour before guests arrive then
To make the whipped cream, in an electric mixer, whisk your three ingredients on high until cream reaches stiff peaks. Don't over-whip, I've been there and it is not pretty. This can be made about an hour ahead of time and stored in the fridge.
If you prefer pictures of step by step instructions with cutting the butter, these two recipes provide more photo detail:
Both are repeated often in our house! Follow me on Facebook (here) and on Instagram @charlielbl and tag me in a photo of your creation. I can't wait to see :)
Recipe adapted from AllRecipes.