Strawberry Shortcake

It’s strawberry season in Pennsylvania! A few weeks ago I visited my family in Northeastern PA and we decided to go picking–with the kids. Have you ever gone strawberry picking with three toddlers? Neither have I. It was an interesting experience to say the least, but we all had fun.

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There was a lot more eating than picking.

But I was able to pick enough to make strawberry shortcake.

Strawberry shortcake is pretty easy to make.  It’s basically, shortcake, strawberries and whipped cream! The shortcake I made was the recipe for cream biscuits from Joy of Cooking.  Super easy: flour, baking soda, salt and heavy cream.

Some people like to make their strawberry shortcake with sponge cake instead of a biscuit. I prefer the biscuit style for the crunch and little bit of savoriness with the sweet of the strawberries.  What style do you enjoy?

Strawberry Shortcake 

For the Strawberries

4 Cups Fresh Strawberries (hulled)

1-2 tsp Sugar

For the Whipped Cream

1 Cup Heavy Cream

1-2 tsp Sugar

1 tsp Pure Vanilla Extract

For the Shortcake

2 Cups All Purpose Flour

2&1/2 tsp Baking Powder

1/2 teaspoon Salt

1&1/4 Cups Heavy Cream

Instructions 

For the strawberries

Take about a quarter of the strawberries and mash in a bowl with a potato masher or fork. Slice the remaining strawberries and add to smashed berries. Add sugar and mix well.  Set aside.

For the Whipped Cream

Whip the cream with stand mixer or hand mixer on high until soft peaks appear. Add sugar and vanilla and whip for a few more seconds until incorporated. Be careful to not over whip as you will create butter.

For the Shortcake

Preheat oven to 450 degrees F.

In a large bowl, whisk together the flour, baking powder, and salt. Pour in the cream and stir to combine until the dry ingredients are moistened and forming into a ball.

Roll out dough on a floured surface about 1/2 inch thick. Use extra flour if necessary to keep it from sticking. Cut the dough into squares or use a cup to cut them into circles.  Place on greased cookie sheet.

Bake until golden brown, about 10 – 12 minutes.

Assembling Strawberry Shortcake

On a plate or in a bowl, place one biscuit. Spoon strawberry mixture on biscuit and top with whipped cream. Place another biscuit on top, add more strawberries and whipped cream. Serves 8-10.  Enjoy!


P.S. You can also just use one biscuit, cut in half or make it open faced. It’s all good! With strawberries, biscuits and cream–you can’t go wrong!

4 Comments Add yours

  1. J | Beauty's Expert Amateur says:

    This looks delicious… not helping my sweet tooth! 😛

    Liked by 1 person

    1. Stacia May says:

      Haha right??

      Liked by 1 person

  2. Summer ready with this! Thanks!

    Like

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