Fresh or frozen blueberries for decoration (optional)
Sugar in the Raw to sprinkle on top before baking
Fresh Whipped Cream
Instructions
Wash, hull, and slice strawberries.
In a small bowl, combine the berries and 2 tablespoons sugar. Cover and set aside for at least 1 hour, stirring occasionally.
Heat oven to 450F.
In a large bowl, combine ½ cup sugar, the flour, baking powder, baking soda, and salt.
Cut the cold butter into small pieces and work into the flour mixture, using a pastry blender. It should be well combined, with no visible chunks. (I did this with my fingers so that works fine if you don't have a pastry blender.)
In a small bowl, whisk the egg, milk, and cream until it is well combined and frothy.
Make a well in the dry ingredients and add the milk mixture. Stir just until combined. Do not over mix.
Drop the dough onto a heavily floured surface. Flip the dough several times to coat with flour.
Roll out the dough until it is ¼ inch thick.
Use a round cookie cutter or drinking glass or mason jar lid to cut out shapes. The dough will be a little sticky, so dip the cookie cutter in flour between each cut. Place on ungreased baking sheet at least 1 inch apart.
If you like, you can press fresh blueberries into the dough.
Melt 1 tablespoon of butter and brush it over each circle.
Sprinkle a little sugar in the raw on top of each circle.
Bake for 9-10 minutes, or until light golden brown.
Cool completely on a rack.
Add whipped cream and strawberries and enjoy!
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2014/06/homemade-strawberry-shortcake-recipe/