Strawberry picking and my favourite strawberry shortcake recipe

Ashlyn has been asking me for weeks if we could go and pick strawberries and finally on Friday we found out that the local berries were ready. She had great technique thanks to an episode of Special Agent Oso that covered strawberry picking that she watched a year or so ago – kids never forget that sort of random stuff, do they?

While we’ll eat a ton of strawberries just as they are, I can’t resist making strawberry shortcake! I found this recipe a couple of years ago and after making a few minor tweaks it’s my go-to recipe. If you’re in the mood for chocolate, make these chocolate buttermilk biscuits – you won’t regret it!

STRAWBERRY SHORTCAKE

 

Ingredients for shortcakes:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup frozen butter
  • 3 tbsp sugar + more for topping
  • 1 egg, beaten
  • 1/2 cup cold half and half

Ingredients for strawberry filling:

  • 1-2 litres of strawberries
  • 1 tbsp sugar

Ingredients for whipped cream:

  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 tsp vanilla

Directions:

  1. Cut the strawberries into slices and place into a bowl; sprinkle about 1 tbsp of sugar all over and let sit for at least one hour.
  2. Preheat oven to 425 degrees. To make shortcake dough: combine flour, salt, baking powder and sugar in a medium bowl. Grate frozen butter using coarse holes of a grater into dry ingredients, tossing as you go to coat butter with flour mixture . Combine egg and half-and-half and pour into flour mixture. Mix dough to form large clumps. Lightly press clumps into a ball; add more half-and-half to the dough if won’t stick together.
  3. Lightly flour your work surface and place dough on it. Press dough into an 8-by-4- to 5-inch rectangle, then cut into 6 squares.
  4. Place squares on your baking sheet about 1 inch apart and sprinkle with sugar (I use less than a tablespoon). Bake for 12 to 14 minutes or until the biscuits are a golden brown. Let cool until warm, 5 to 10 minutes.
  5. In a bowl with high sides, beat whipping cream, 1 tbsp sugar and vanilla with a mixer to soft peaks.
  6. To assemble, split biscuits in half lengthwise and place the bottom in a bowl. Top with macerated strawberries, then the top of the biscuit, then as much whipped cream as you like. We like to add a little drizzle of the macerated strawberry liquid and even some chocolate chips if the mood strikes us. Enjoy!

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