Strawberry Shortcake: Southern Summer Food

May 28, 2014

Strawberries are a quintessential part of summer. I enjoy eating them plain (and occasionally straight off the plant) but there are so many great strawberry recipes. My favorite is Strawberry Shortcake.

Shortcake Ingredients:
  • 2 cups of all-purpose flour 
  • 1 cup of butter (cold and cubed)
  • 1/2 teaspoon salt 
  • 1 tablespoon of baking powder 
  • 1/4 cup of sugar 
  • 1/3 cup of milk
  • 1/3 cup of cream (steal it from your whipping cream) 
  • optional: 1 teaspoon of vanilla or almond extract 

Strawberry Mixture:

  • 1 quart of cleaned and quartered strawberries
  • optional: 1/8 cup of sugar 

Whipped Cream: 

  • 1 pint of heavy whipping cream 
  • 1/4 cup of sugar
  • optional: 1 teaspoon of vanilla 
Preheat over to 400 degrees F.
If you plan to sweeten your strawberries, mix your strawberries with the optional 1/8 cup of sugar and set aside. 
In mixer combine flour, baking powder, sugar, and salt. Start to add in butter cubes one at a time. Once the butter is added, add in the milk and cream. A biscuit like dough will start to form. 
Lightly flour a piece of parchment paper and empty the dough onto the floured paper. Roll out approximately 1 inch to 3/4 inch thickness. Cut 3 inch biscuits. There should be approximately 8 depending on thickness. 
Place them on a lightly greased baking sheet. You can either brush butter or some of the cream to the top of each biscuit, and then lightly dust with sugar.  

Bake 12 to 15 minutes. 
When the biscuits are no longer too hot to handle, split them in half. 
Spoon strawberries over the bottom half and top with whipped cream. 
Biscuits can be broken up to use in Strawberry Shortcake parfaits or Strawberry Shortcake Trifle.