CLASSIC STRAWBERRY SHORTCAKE
Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!
If there’s one dessert I’ll never tired of… a dessert that I could eat way more than I should and not get sick… a dessert I can justify as healthy because it contains fresh fruit… it would have to be homemade strawberry shortcake. This is very different than the shortcake I enjoyed growing up. In the era when processed convenient foods were what filled every kitchen in the country (remember hungry man TV dinners?), our version of strawberry shortcake was a slice of Sara Lee pound cake smothered in those frozen strawberries packed in sweetened (very sweetened) juice with as much Ready Whip as my plate would hold. Now, don’t get me wrong – that was freaking delicious. But this recipe is for a homemade shortcake biscuit which is very different than processed pound cake. Its not nearly as sweet and is indeed very biscuit-like. Plus, one cannot beat fresh strawberries – especially ones like these. Look at that deep red! I no longer buy whipped cream in a can anymore. Only the real stuff exists in my house!biscui
Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!
Ingredients
strawberries:
- 1 pint strawberries hulled and sliced
- 1-2 tablespoons confectioner's sugar
- zest from one lemon
shortcake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup heavy cream
whipped cream
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
Instructions
- Combine strawberries, sugar, and lemon zest. Allow them to develop flavors in refrigerator for at least an hour, up to overnight.
- To make shortcake, preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Mixture will be very thick. Form two large rounds for four small rounds on an ungreased pan (I used a cooking stone) and bake until golden, 15 to 20 minutes. For added crunch and sweetness, you can sprinkle large decorator's sugar on top of the biscuits, if you have some available, prior to baking. Allow to cool once removed from oven.
- To make the whipped cream, combine the heavy cream and sugar and beat with whisk attachment on high speed until soft peaks form, about 4-7 minutes.
- To assemble shortcake, split biscuit in half. Layer with strawberries in the middle and on top and then top with whipped cream. Enjoy!
Recipe Source:selfproclaimedfoodie.com