Easy Strawberry Shortcakes
One of my very favorite parts of summer is berry season. I love trying new recipes for the abundance of blueberries and strawberries I buy, but it’s always fun to go back to my old favorites as well. Somehow, each year I forget just how much I love strawberry shortcake, and how simple it is to throw together. It never lasts long when I make this! You could use canned whipped cream to make it simpler, but it doesn’t take long to whip your own, and you can’t beat that taste.
Two quarts strawberries, hulled and sliced
1/3 cup sugar
2 cups flour
1/4 c sugar
1 TB baking powder
1/2 tsp salt
1/4 c canola oil (but I’d bet coconut oil would be great!)
3/4 c milk
1 cup whipping or heavy cream
2 tsp sugar
1/8 tsp vanilla
Mix together strawberries and sugar, set aside.
Place beaters and medium bowl (for whipped cream) in freezer to chill.
Preheat oven to 450 degrees. Mix flour, sugar, baking powder, and salt, then combine oil and milk with dry mixture. Drop 12 large spoonfuls of dough onto a greased baking sheet. Bake 10-12 minutes, until tops are golden brown.
While the shortcakes cool slightly, take bowl from freezer and combine whipped cream, sugar, and vanilla. Beat with mixer until soft peaks form.
Split shortcakes in half (so there’s a top and bottom), layer with strawberries and whipped cream. Enjoy!