I think it is safe the say the spring has (finally) come to Pennsylvania, and with spring, comes lots of fresh strawberries! The local berries wont be ready here until June, but at least I can buy good looking strawberries at the grocery store. I wanted to make a summer dessert to welcome the warm weather we have been having lately, and I knew strawberry shortcake would fit the bill.
Growing up, strawberry shortcake to me meant those yellow spongy cake cups, topped with a ton of whipped topping and maybe a few strawberries. Now that my tastes are a little more sophisticated, homemade shortcakes are the only option. They really don’t take more than 10 minutes to mix together, and taste so much better those spongy cakes. These shortcakes are moist with a crisp crust on top and are just slightly sweet. Top it with some homemade whipped cream and fresh berries and you have yourself a great dessert for a summer night.
Yields: 4 shortcakes
4 cups fresh strawberries, rinsed, hulled, and sliced
4 – 6 tablespoons sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
4 tablespoons sugar
1/3 cup cold butter, cut into small pieces
1/2 cup cold milk
1/2 teaspoon pure vanilla extract
*For a healthier option – swap out the whipped cream with greek yogurt sweetened with a little bit of sugar
Preheat oven to 425 degrees.
In a medium bowl, stir together the strawberries and sugar. Set strawberries aside to macerate while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender (I find it easier just to use your fingers), incorporate the butter into the flour until it resembles coarse crumbs. Add the milk and vanilla to flour mixture and stir until just combined.
Drop mixture into four equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half, top with whipped cream and the other half of the biscuit.
Source: Pinch my Salt