From Katie Jacobs:
My mom collaborated on a cookbook for the Monroe Carell Children’s Hospital at Vanderbilt University in 2005. During that year, our dinner table was filled with recipes she was testing for the book. I think everyone agrees that this strawberry shortcake was the star of that book, and it ultimately became a family favorite. I guess the apple doesn’t fall far from the tree!
See more about Katie’s cookbook: So Much to Celebrate: Entertaining the Ones You Love the Whole Year Through
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold butter
- 2 large eggs
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 4 cups strawberries sliced 1/4-inch thick (about 1 quart)
- Fresh mint and blueberries for garnish
- Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan.
- Sift the flour, white sugar, baking powder, and salt into a bowl. Using a pastry cutter or your fingers, cut in the butter until the mixture is crumbly. Add the eggs and stir until the ingredients are just combined. Turn the dough out onto a lightly floured surface. Knead gently several times to form a ball. Press the dough evenly into the prepared pan. Bake for 30 to 35 minutes until lightly brown. Let the shortcake cool completely.
- To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment beat the cold cream with the powdered sugar and vanilla on medium-high speed until soft peaks form, being careful not to overbeat, as it will get to the consistency of butter, which is too thick.
- Using a serrated knife, carefully slice the shortcake horizontally into two even layers.
- Top the first layer with half the whipped cream and strawberries.
- Place the second layer of shortcake on top, and top with the remaining whipped cream and strawberries.
- Garnish with mint (and blueberries for the 4th of July), if desired.