Heart-Shaped Strawberry Shortcakes
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3.5 cups
Flour (self-rising)3 tbsps
White Sugar1 tbsp
Ground Cinnamon1.25 cups
Butter (chilled, cut into pieces)1
Egg1 cup
Milk1 tbsp
Vanilla Extract (to taste)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a baking sheet with parchment paper
3
Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl
4
Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs
5
In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract
6
Stir to make a dough
7
Turn the dough out onto a floured surface and knead until smooth, about 1 minute
8
Spread the dough onto the prepared baking sheet
9
Sprinkle with 2 tablespoons of sugar
10
Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely
11
With a heart-shaped cookie cutter, cut out 16 hearts from the cake
12
It helps to wiggle the cutter slightly while cutting
13
Remove cut-outs carefully to avoid breaking
14
Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries
15
Top with another heart-shaped shortcake and serve