Recipe by Mindele
"This is a great recipe that is fun to make and tastes great! It's a great family fun recipe to make with your kids and even a romantic dessert to enjoy with your loved one."
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3 1/2 cups
1 1/4 cups
chilled butter, cut into pieces
3 1/2 cups
vanilla extract, or to taste
fresh strawberries, sliced
whipped cream, or as desired
There's nothing quite like good old-fashioned strawberry shortcake! I must admit though I did have to play with this recipe a bit to make it work for me. I doubled the sugar as I like a sweeter shortcake and I reduced the cinnamon to 1 tsp. I added a little more egg and cut back on the butter. Since I wasn't sure how "whipped cream" would turn out so I used buttermilk instead and enough to get the dough workable. I let wrapped the dough in plastic wrap and let it chill for a half hour. I then rolled it out onto a well floured surface and cut it with heart shaped cookie cutters before putting it into the oven. I also did an egg wash and topped the heart-shaped shortcakes with a bit of turbinado sugar for a little extra crunch. They baked up beautifully and tasted great with the strawberries and whipped cream. A wonderful summertime treat and a great way to use fresh strawberries!
I did not care for this recipe.
Following the recipe, the dough is very sticky. I worked with what I had - I lined the bottom of muffin pans with parchment paper, baked at 300 for 25 minutes and as soon as they came out of the oven I made an indent in each one, forming a sort of cup. They did not stick to the pan at all, and they are delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Heart-Shaped Strawberry Shortcakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 546
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