By Erin Walgamuth
Wandering around the COC Farmer’s Market on Sunday morning is a lovely experience. The breeze has a hint of cool which is unusual for this time of year and I love it!
Some of my favorite aromas fill the air, fresh brewed espresso, flowers and strawberries. If you blindfolded me I could find the strawberries, their sweet fragrance engulfs me as I walk by.
OK, I have to make strawberry shortcake; I think it’s the law or something. No one in my family will complain, nary a peep of disapproval will be uttered from anyone that lives in my house.
This is my very own shortcake recipe and I hope that you enjoy it.
You will need-
3” biscuit cutter
Small brush for egg wash
Prep time for shortcakes about 15 minutes
Prep time for berries about 10 minutes
Pre-heat oven to 400 degrees
Bake time 10 minutes
2 cups self rising flour
4 tablespoons cold butter cut into small pieces
2 tablespoons sugar
½ teaspoon kosher
½ cup milk
1 teaspoon vanilla extract
1 large egg
Raw sugar to sprinkle on top of shortcakes
Pour milk into a two cup measuring cup and add egg and vanilla. Whisk well to blend with a fork. Set aside. Reserve 1 ½ tablespoons of milk mixture in a small bowl to brush on tops of shortcakes.
Spoon flour into measuring cup and level top with a knife. Place flour in a large mixing bowl. Mix in sugar and salt. Cut in butter using a pastry blender until mixture looks like course meal.
Pour milk mixture into flour mixture and stir gently to combine with a wooden spoon.
Turn dough out onto a lightly floured board and knead gently three or four times adding a small amount of flour if sticky. Pat dough down with your hand to form a circle. Dip biscuit cutter in flour and cut out shortcakes. Place shortcakes on a lightly buttered baking sheet. Brush some of the egg mixture on top of shortcakes and sprinkle with the raw sugar. Bake shortcakes for about 10 minutes or until golden brown. Remove from oven and cool.
I cut them in half and spoon about 1/3 cup of slices strawberries on the bottom half, then spoon some whipped cream on the berries. Cover with the top of the shortcake and serve. You can use any berry you wish or a combination.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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