Classic Strawberry Shortcake

Last week, Normy and I had wanted to have his mom and step dad over for dinner. They hadn’t seen our new apt so we wanted them to see our new place and thought that I would make them a Jamie meal as well, cause you know there is nothing better than a Jamie meal! So I made them:

Pork sandwiches with cilantro jalapeno slaw

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I have always wanted to make this dish for my in-laws as they are easy to cook for because they are like me and aren’t too picky about what they eat, as long as its good…

Here’s my mother in law Evelyn got her sandwich all made and ready to eat some Jamie Food
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Normy and Jim having a laugh
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My Sammie
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Our first guests at our dinner table in our new apartment…
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I also made corn on the cob to go with the sandwiches
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and then for dessert I made Strawberry Shortcake:

Recipe

2 (16-oz.) containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
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1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs,
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lightly beaten
1 (8-oz.) container sour cream
1 teaspoon vanilla extract

1. Combine strawberries,
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1/2 cup sugar,
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and, if desired, almond extract.
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Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
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3. Combine flour,
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remaining 1/4 cup sugar,
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and baking powder
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in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
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4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
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5. Bake at 450° for 12 to 15 minutes or until golden.
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6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
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