It’s spring! Or so I’m told…. We’re in the middle of a blizzard over here in the great state of Colorado. Yes, it’s May. And no, I am definitely not happy about this. Well, technically the storm was yesterday (and it’s already melted) but I’m still bitter about it.
With that said, I think it is safe to start posting some tasty spring favorites! A few weeks ago my new mother and father-in-law came over for dinner and specifically requested strawberry shortcake for dessert – I haven’t had it since I was a kid! While I LOVE my own mother with all of my heart, she wasn’t really the type to cook much from scratch when I was growing up – this could be where I get my lack of prowess in the kitchen from (although she is a really good cook). So, the only strawberry shortcake I ever had (and I thought it was the only kind anyone ever had) were made with those pre-packaged little cake disks, and were topped with strawberries and ice cream. Since it isn’t really spring-like weather here yet, I couldn’t find those cake things anywhere! And I also had no idea what they were made of (apparently Angel Food cake if you were wondering). Anyway, I resorted to Googling some homemade options and good old Martha Stewart pulled through with a tasty and easy-to-make treat. I will definitely be making this again – so easy, so good, and I assume not too bad for the waistline. Assuming, of course, you don’t overdo it on the ice cream. I did, so I won’t judge if you do.
- First, sweeten your strawberries! Hull and quarter the strawberries; throw them into a medium bowl with 1/4 cup sugar. Let them stand until syrupy, tossing occasionally, for at least 20 minutes (and up to one day, covered and refrigerated).
- Next, make the shortcake! In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened. Do not over-process.
- Remove the dough and place on a lightly floured surface (I used a large baking sheet to control the mess). With floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. If not already on one, transfer the dough to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 18 to 20 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
- Want to make your whipped cream from scratch? Put 1 cup heavy whipping cream in a mixing bowl;
beat until soft peaks form. Add sugar, then continue beating until soft peaks return. Do not over-process; makes approximately 2 cups.
Printer Friendly PDF: Strawberry Shortcake
As previously mentioned, I found this recipe on the Martha Stewart website.