Old-fashioned strawberry cinnamon shortcake
(from redmed2000’s recipe box)
Source: Penzey's Spices
Prep time: 20 minutes
Cook time: 14 minutes
Serves 10 people
Categories: dessert, not tried
Ingredients
- 1 qt. strawberries, hulled and slightly mashed
- 2 TB. sugar
- 2 TB. VANILLA SUGAR
- Shortcake:
- 2 Cups all-purpose flour
- 2 tsp. baking powder
- 1/3 Cup sugar
- 1/4 tsp. GROUND NUTMEG
- 1/4 tsp. CINNAMON
- 1/3 Cup butter
- 1 egg, well beaten
- 2-4 TB. milk
- 2 TB. butter, melted
- Whipped Cream:
- 1 Cup heavy cream
- 1 TB. powdered sugar
- 1/2 tsp. PURE VANILLA EXTRACT
Directions
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Preheat oven to 425°.
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Mix the strawberries with the sugar and VANILLA SUGAR and set aside.
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For the shortcake: Grease a round, 9-inch cake pan and set aside.
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In a large bowl, sift together the flour and baking powder.
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Add the sugar, NUTMEG and CINNAMON. Blend in the butter and egg and mix well.
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Add enough milk to make a moist, slightly sticky dough. Start with 2 TB. and add more as needed.
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Sprinkle a generous amount of flour on the table, place the dough on top, and roll the dough gently into a 9-inch round.
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Place the round into the cake pan. Don’t worry if it isn’t a perfect fit.
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Brush with the melted butter.
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Bake at 425° for 12-14 minutes. Remove from the pan, let cool briefly and split apart carefully into two layers. We’ve found a bread knife works well.
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Spread the strawberries between the layers and on top of the shortcake. Top with whipped cream or serve it on the side.
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To make the whipped cream, beat the heavy cream, powdered sugar and VANILLA until it reaches your desired consistency.
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Putting the mixing bowl and beaters in the freezer for half an hour will give you successful whipped cream every time!