Bountiful Bliss

Happy Easter Everyone! I was very happy to see that we got strawberries in our baskets again this week. They just scream spring time and best of all it was Easter weekend and it is a tradition for my family to have Strawberry Shortcake on Easter Sunday. So once again the stars aligned and I knew exactly what I was going to feature for Bountiful Bliss this week. This Strawberry Shortcake is named Traditional Strawberry Shortcake for 2 reasons the first I have already shared with you, the second is that it is the real thing! None of that Strawberry Angle Food Cake that is going around masquerading as Shortcake! While it is true that this will take a bit more time than buying Angle Food Cake at the store slapping in on a plate with some sliced strawberries and cool whip and calling it Strawberry Short Cake you will find that it is really quite a simple thing to make, not to mention that it is absolutely delicious and the perfect compliment to Easter dinner.

Traditional Strawberry Shortcake

Ready Set Cook! Here is your list of ingredients. Notice that for the most part it also has quite simple ingredients that most people have on hand.

2 C.Flour

1 Tbsp. Baking Powder

3 Tbsp. Sugar

3/4 Tsp. Salt

1 C. Cold Butter

1 Egg

1/2 C. Milk

1 Lb. "Bountiful Strawberries"

2 Tbsp. Sugar (for the Strawberries)

Homemade Whipped Cream

Optional Garnish: Mint Leaves

In a large bowl combine all dry ingredients. Then cut in the butter using a pastry blender or I use a potato masher to get the job done but if you don't have either of those a fork will work, it just takes a bit more elbow grease. Just remember that you want to keep the butter cold so work quickly. This part is a bit like making biscuits. You want to break up the butter until it is about pea sized. It should look like this. Then you want to make a well in the center as shown.

Once you are at this stage, beat together the egg and the milk then pour it into your well and slowly, starting in the middle and working your way out stir until just combined. Over mixing will create too much gluten in the mixture and your shortcake will not be nearly as good. Then with a large cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper. Sprinkle sugar over the tops and bake at 450 degrees for 12-15 minutes. While that is baking thinly slice your "Bountiful Strawberries" and place them into a bowl. Then sprinkle 1-2 Tbsp. of sugar (depending on how sweet or tart your strawberries are) and set aside. This will bring out the delicious flavor of the strawberries. When the shortcakes are done set them on a cooling rack and allow them to cool. Right before you are ready to serve them make your whipped cream. To make your own whipped cream, and I highly suggest you making your own. Pour 1 pint of heavy cream into a large bowl and with a hand mixer begin to beat it on medium high speed. Then when it begins to thicken slightly add 1- 3/4 C. of powdered sugar, 1 tsp. vanilla and a dash of salt. Continue to beat until it is thick. Make sure not to make butter by over beating. Once your shortcakes are cooled and you are ready to serve them, slice them in half. Then add the strawberries to the center of your shortcakes and top with your whipped cream and garnish with a mint leave. Then prepare to dive into a bit of spring time deliciousness!

Ps. Truth be told I don't hate the imposter, I just think that it should be renamed:)