Strawberry Shortcake for Two

Ingredients

• ⅔ cups Strawberries, Hulled And Halved
• 3 Tablespoons Sugar, Divided
• 1 cup Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 2 Tablespoons Cold Butter, Cut Into Cubes
• 5 Tablespoons Milk
• Whipped Cream, To Serve

Preparation Instructions

It’s good to note that I have a small food processor (I think a 1-cup capacity?) which worked perfectly for this, but you can certainly use your fingers to break up the butter into the flour.

Preheat oven to 450ºF.

First, mix the sliced berries with 1 tablespoon of sugar in a bowl and set aside to let it macerate.

In a food processor, combine the flour, baking powder, salt and remaining 2 tablespoons of the sugar. Pulse the butter into the dry ingredients until it breaks up and resembles crumbs. Next add in the milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment. Carefully pull the dough away from the blade, divide in half and shape each half into a circle, patting it to about 1/2 inch in thickness.

Bake at 450ºF on a Silpat or a piece of parchment paper for 8-10 minutes until golden brown. Let cool slightly before covering in strawberries and whipped cream!