Strawberry Shortcake is another of those recipes that takes me back to childhood summers. There are so many different ways to make the recipe. Some people use Angel food cake for a base, while some like Pound Cake and my Mom even sometimes served it with pie crust that had been baked and crumbled! I’ve used all of the above at some point in time, but anyway you slice it (oh dear lord, did I just say that?) it’s delicious none the less! Especially with fresh, just picked strawberries!
What You’ll Need For The Strawberry “Filling”:
Note: There is no exact measurement for this, but a general rule of thumb is roughly 1/3 cup of sugar per 4 cups of strawberries. If you want it sweeter add more sugar, if you want it less so add less. Tweak it until it comes out the way you like it.
Wash berries and cap them. Cut into round slices or quarters. (I generally slice smaller berries in quarters and larger ones into round slices.) Pour sugar over and stir. Place in the fridge to let syrup form for 30 minutes to an hour at least. The longer they sit the better they get.
What You’ll Need For The Shortcakes:
3 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1 cup of trans-fat free shortening
1 cup of buttermilk
1 stick of butter, melted
Organic cane sugar for dusting
Preheat oven to 425 F.
Mix flour, sugar, salt, baking soda and baking powder until incorporated. Cut in shortening with a pastry cutter or a fork until flour mixture becomes pea like. Stir in buttermilk until dough forms and roll out with a rolling pin. Cut into small rounds as you would for biscuits and place on a baking sheet that is lined with a Silpat or parchment paper. Brush with melted butter and sprinkle with sugar to coat. Bake for 10-15 minutes or until slightly browned. Remove from oven and let cool.
What You’ll Need To Put The Shortcakes Together:
Chilled strawberry and sugar mixture
Cut a shortcake in half and lay the bottom of the shortcake on a plate or bowl. Spoon on some of the strawberry sugar mixture on top of the bottom piece of the shortcake and then top with a dollop of freshly made whipped cream. Top with the remaining piece of shortcake and enjoy!