- 2 cups flour
- 4 tsp baking powder
- Sprinkle of sugar
- ?Dash of salt
- 1/2 stick unsalted butter
- 3/4 to 1 cup milk
- 2 pounds of strawberries
- 1 pint of cream
- Dash of sugar
- 1 tsp vanilla extract
- Mix the flour, baking powder, sugar, salt, and butter together by hand in a large bowl, rubbing the butter into the other ingredients until you have pea-sized pieces. Add the milk and stir until you have a wet, sticky dough. Do not over-mix.
- Place the batter in a greased glass 9-inch pie pan. Sprinkle the top with more sugar. Bake at 350 until the shortbread springs back to the touch, about 25 minutes. Allow to cool.
- Rinse the strawberries in a colander, then remove the green tops and quarter the berries. Cover and chill.
- Place cream, sugar, and vanilla in a bowl and whip it by hand until it forms soft peaks.
- Cut the shortbread into 12 slices. Serve family-style with whipped cream and fresh berries.
- Serves 12. Each serving contains 208 calories, 12 g fat, 7 g saturated fat, 0 g trans fat, 38 mg cholesterol, 184 mg sodium, 23 g carbohydrate, 2 g dietary fiber, 3 g sugar, and 4 g protein.
- Each serving also has 9% DV vitamin A, 58% DV vitamin C, 14% DV calcium, and 5% DV iron.
- Add the milk slowly until the mixture reaches the desired consistency. Use between 3/4 of a cup and 1 cup.
- You can add Grand Marnier or orange juice to the berries.
- You can also use a mix of fresh berries -- raspberries or blueberries would be great additions.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.