Tag: summer dessert

Strawberry Shortcake

strawberry shortcake with whipped cream

There is nothing more classic as a summer dessert than Strawberry Shortcake. However, I was surprised to learn upon moving from my home in Rochester NY to NYC that strawberry shortcake means different things to different people.

I remember going to my future in-laws for a dinner. My husband was excited, we were having strawberry shortcake for dessert. After dinner, this cake was presented. Layers of white cake, layers of whipped cream and large strawberries across the top. The cake and cream were very sweet. The strawberries were inconsequential in relation to the cake and cream. I was, needless to say, disappointed.

A shortcake is a crumbly biscuit, that is not too sweet, made with just a few ingredients: flour, a little sugar, salt, baking powder, milk, and butter. Buttermilk can be substituted for the milk with a little baking soda added. The butter can be melted for drop biscuits or kneaded into the dry ingredients for a flakier pastry that is rolled and cut into shapes.

The strawberries are bountiful, the shortcake is cut in half and the bottom is covered with strawberries and juice. The top is placed on the berries and topped with fresh whipped cream, a drizzle of strawberry juice, and perhaps an additional strawberry.

That’s it folks – perfection!

Drop Biscuits

I like to use cake flour, which makes a very tender biscuit, but all-purpose flour works well, too.

Preheat oven to 425 degrees F.

Combine the flour, sugar, baking powder and salt in a large bowl.

Add the milk and melted butter and stir until just combined.

shortcake batter

Use a small ice cream scoop or 1/3 measuring cup to drop onto a lined baking sheet.

strawberry shortcake biscuit batter

Bake in preheated oven for 22 minutes or until tops are golden brown.

Strawberries

Place 2 cups of the strawberries, the sugar and liqueur in a blender and liquefy.

Place remaining strawberries in a medium-size bowl, cover with the strawberry purée and stir to combine. Let macerate at least 4 hours or overnight.

To Assemble

Remove the biscuits from the oven and let cool.

strawberry shortcake baked biscuits

Slice the biscuits in half horizontally.

biscuit split

Place the bottom half in a bowl, cover with strawberries and juice.

strawberry shortcake

Put the top over the berries, top with a dollop of whipped cream and drizzle of juice.

strawberry shortcake with whipped cream

Note: keep the whipped cream simple; just whip the cream with a dash of vanilla, no sugar necessary!

 

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Strawberry Shortcake

strawberry shortcake with whipped cream

A quick and easy dessert that can be made in advance. Put out a basket of biscuits, a bowl of strawberries and whipped cream – let everyone make their own!

Scale

Ingredients

2 cups cake flour or all-purpose
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons unsalted butter, melted
1 cup whole milk

Instructions

Preheat oven to 425 degrees F.

Combine the flour, sugar, baking powder and salt in a large bowl.

Add the milk and melted butter and stir until just combined.

Use a small ice cream scoop or 1/3 measuring cup to drop onto a lined baking sheet.

Bake in preheated oven for 22 minutes or until tops are golden brown.

Place 2 cups of the strawberries, the sugar and liqueur in a blender and liquefy.

Place remaining strawberries in a medium-size bowl, cover with the strawberry purée and stir to combine. Let macerate at least 4 hours or overnight.

Remove the biscuits from the oven and let cool.

Slice the biscuits in half horizontally. Place the bottom half in a bowl, cover with strawberries and juice. Put the top over the berries, top with a dollop of whipped cream and drizzle of juice.

Notes

The cake flour makes a very tender biscuit, but all-purpose flour works well, too.