July has officially arrived! Summer is in full swing and July is the month to really blow it out with pool parties, trips to the beach and simple light food to help beat the heat.
I’m already prepping for out annual 4th of July grill out; planning a menu that consists of hot dogs, sliders, potato salad, watermelon and this Strawberry Shortcake.
For the 4th, I’m going to add some blueberries on top to complete a red, white and blue theme.
This old-fashioned Strawberry Shortcake is perfect for any summer get together. Buttery shortcake sandwiched with fresh whipped cream and ripe strawberries makes this dessert not only decadent but also light and fresh.
Old Fashioned Strawberry Shortcake
2 cups flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 cup whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Fresh mint and blueberries (optional)
Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan.
Sift flour, 1 cup granulated sugar, baking powder and salt into a bowl. Cut in butter until crumbly. Add eggs and stir until the mixture is just combined. Turn the dough out onto a lightly floured surface. Knead gently several times to form a ball. Press evenly into prepared pan. Bake for 30 – 35 minutes until lightly brown. Let cool completely.
Beat whipping cream with confectioners’ sugar and vanilla on a medium-high speed in the bowl of an electric mixer until soft peaks form. Using a serrated knife, carefully slice the shortcake horizontally into two even layers. Fill the layers with half the whipped cream and strawberries. Top with the remaining whipped cream and strawberries. Garnish with mint (and blueberries for the 4th of July) if desired.