Giant Strawberry Shortcake

Giant Strawberry Shortcake

If you are looking for a fun twist on shortcake try making one large one for your next gathering. Makes quite an impression. Made this one for a dinner with friends. So well received. Feel free to switch up which fruits you use based on likes and availability.

Giant Strawberry Shortcake

1 egg

3/4 c. milk

1/2 t. lemon juice

2 c. flour

1/4 c. brown sugar

1 T. baking powder

1/2 stick cold butter plus 1 T. softened

1/2 c. plus 1 T. sugar

1 qt. strawberries, sliced thin

2 kiwi fruit, peeled and sliced thin

1/4 c. chopped nuts, toasted

whipped cream, optional

In small bowl combine egg, milk and lemon juice and set aside. In larger bowl combine the flour, brown sugar and baking powder. Cut in cold butter to resemble coarse crumbs. Add egg mixture and stir until mixture forms into a soft dough.  Knead dough gently on a lightly floured surface about 10 times. On greased baking sheet pat dough into a 15×6-inch oval. Sprinkle dough with the 1 tablespoon of sugar and dot with the softened butter. Bake in a preheated 400 degree oven for 20-25 minutes, or until lightly golden. Place on wire rack to cool. Toss the berries with the remaining 1/2 cup of sugar. Allow to stand 30 minutes. Split the shortcake lengthwise and remove the top. Spoon over the half the berries and replace top of shortcake. Combine the kiwi with the remaining berries.Spoon over the remaining fruit and sprinkle with the nuts. Dot with whipped cream, if desired.  Cut in wedges to serve. Serves 8.

Note: you can bake shortcake day ahead and prep the fruit day ahead, keeping it chilled and just assemble when ready to serve.

Freshly baked shortcake

Place half the berries on bottom of the shortcake

Replace top of shortcake and spoon on remaining fruit

Finish with whipped cream and toasted nuts