I love, love, love summer fruit and I really have my husband to thank for that. I was always a chocolate kind of girl growing up. Always opting to have chocolate cake with chocolate frosting for my birthday and my favorite Halloween candy was always the mini 3 musketeers, junior mints, Hershey bars…etc. I turned my nose up at things like skittles and peach cobbler but oh how I have changed. Now the first thing I want for dessert…especially in the summer when strawberries are sweet and abundant is homemade strawberry shortcake.
I wasn’t always such a big fan of strawberry shortcake. I was more interested in the angel food cake and the whipped cream than the strawberries. I would always try to take the least amount of berries so they wouldn’t soak into that light and airy cake and ruin it. But then Steve came along and showed me the way. That man loves fruit and loves berries and loves dessert, not only after dinner but then again for breakfast. I never knew how good dessert for breakfast could be! That would have been blasphemy in my house growing up. Steve opened my eyes and my stomach to a world filled with whipped cream and berries. I can almost picture us now, hand in hand, skipping through a strawberry patch, faces red with berries and mosquitoes chasing Steve.
This strawberry shortcake recipe is my favorite. Instead of angel food cake, you make a simple biscuit batter that is speckled with lemon zest. The ingredient list is minimal and they cook in less than 20 minutes! Serve with fresh strawberries and homemade whipped cream (another very easy task) and you’ll have a dessert that looks like you slaved all day in the kitchen making. It’s a great crowd pleaser and an easy dessert when you are entertaining. The crumbly, lemony biscuits pair perfectly with the sweetness of the strawberries and the creaminess of the whipped cream.
I hope you enjoy!
dapted from William’s Sonoma Desserts
Prep time: 25 minutes Cook Time: 15 – 18 minutes Serves 6
1 2/3 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Zest from one lemon
3/4 teaspoon salt
1/2 cup (1 stick) of cold butter cut into small pieces
3/4 cup Soy Milk or Regular milk
1 teaspoon vanilla extract
4 cups (1 lb,) strawberries, hulled and cut into slices or chopped
1/4 cup sugar
3/4 cup heavy whipping cream
2 tablespoons sugar or powdered sugar
1/2 teaspoon of vanilla
1. To make the shortcakes, preheat an oven to 400°F.
2. In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the milk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
3. Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
4. Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly or completely.
5. Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve.
6. To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
7. To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates. Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream. Top with the remaining shortcake halves, cut side down. Serve immediately. Serves 6.
Try to save some for breakfast, you won’t regret it.