My mom would always take fresh strawberries we would pick from our garden, slice them and sugar them and then add real cream and cinnamon to the strawberries to make a delicious strawberries and cream dessert. This recipe takes me back to my childhood!
2 quarts of strawberries, washed & sliced
1/3 - 1/2 c. sugar
Place sliced strawberries in a large bowl, mix with sugar. Place plastic on top and put into the refrigerator for at least 1 hour or up to 8 hours. Take from refrigerator while making shortcakes.
1 pt. whipping cream, whipped w/ 1-2 tsp. sugar
Shortcake
2 c. unbleached flour
2 heaping Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. coconut oil (solid)
3/4 c. milk
extra flour
butter
Heat oven to 400 degrees. Blend dry ingredients together. Cut in the coconut oil with a pastry blender until mixture resembles very small peas. Add more oil if you need it (maybe a Tbsp). Make a well, add milk a little at a time and mix gently. Add just enough milk to make the dough stick together. Turn onto a floured board and gently knead dough 20-25 times until smooth and silky. Do not over-knead. Roll out 1/2 inch thick and cut with a 3 inch round glass or cutter. Place on ungreased baking sheet (should make about 9 shortcakes). Bake for 10 minutes until brown and fluffy. Don't overbake. Open up 4-6 shortbreads and spread butter inside of both sides so it melts.
To Assemble
While shortcake is still warm, place bottom of short cake in a bowl. Add strawberries and juice that has formed atop. Place dollop of whipped cream on top. Place top of short cake on top of whipped cream. Add more strawberries and juice and top with another dollop of whipping cream. Can sprinkle with a little bit of cinnamon.
Variation: Instead of whipping cream, just pour into strawberries, add cinnamon to taste and spoon over shortcake. Not as pretty of a picture, but equally as delicious!
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