1 cup plus 2 tbsp all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
a pinch of salt
2 tbsp cold butter, cut into small pieces
1/2 cup milk plus 1 tsp apple cider vinegar (or 1/2 cup buttermilk)
6 cups sliced strawberries, tossed with 2 tbsp sugar
3/4 cup light whipped cream
As much vanilla ice cream as you want
A few sprigs of mint
Pre-heat the oven to 400 degrees.
In a mixing bowl, sift together flour, baking powder, baking soda, sugar and salt.
Cut in the pieces of cold butter and crumble with your fingers to get a coarse mixture.
Stir in the sour milk/buttermilk until you get a moist dough. Don't overmix.
At this point, if you have a dough, pat it into a 3/4 inch thick sheet and sprinkle lightly with flour. Using a cookie cutter, cut out shortcakes. Join and re-pat the scraps into shortcakes- you should have 6 in all. If, like me, you end up with a wet batter (I did not measure the milk properly), pour it into 6 muffin tins.
Bake the shortcakes in the oven for 12 minutes. Cool on a rack.
Slice a shortcake into two, top with a couple of tablespoons of whipped cream, a scoop of icecream, a cup of strawberries, and some mint. Share with your loved ones. 🙂