I’ve got a very simple and delicious recipe for you today that will go perfectly with your 4th of July meal…or any summer meal for that matter: Easy Strawberry Shortcake!
Strawberries are one of my family’s favorite fruits. Our whole family goes berry picking at a local farm at the end of May to get our own delicious, organic strawberries. The kids have such a fun time that we usually bring home a big haul, and then I have to figure out what to do with all that fruit!
This year, I decided to whip up a quick, weekday night dessert, using my Chocolate Chip Scones recipe. I left out the chocolate chips to make just a plain cake, but by all means, if you like chocolate and strawberries together (who doesn’t?), leave them in!
To start, bake a batch of scones and let them cool. I popped my scones into the oven right before dinner was ready, so that they were done before we finished eating.
Next, wash and cut your berries. I sometimes add some sugar to my strawberries if they aren’t quite sweet enough. This will also help to make a sugary syrup that tastes so good when it soaks into the cakes
You’ll also want to make some freshly whipped cream right before you are ready to eat. The stuff in the can is alright in a pinch, but seriously, whipping your own takes just a minute or two and it is really worth the trouble.
To make my whipped cream, I used about 1 cup of whipping cream, with 1 tablespoon of sugar and 1 teaspoon of vanilla extract, whipping them together with an electric hand mixer until it turned into whipped cream.
To assemble your cakes, take a cooled scone and slice it in half horizontally.
Next, spoon some berries onto the bottom half of your scone, making sure to pour a bit of the juices on as well.
Lastly, top the berries with the other half of the scone, add a nice big dollop of cream to the top, and add a strawberry to decorate.
There you have it…a very quick and yummy dessert that your whole family will love!