Summer Strawberry Shortcake
Jul 26, 2018 11:00AM ● Published by Lana Granfors
Gallery: Summer Strawberry Shortcake [1 Image] Click any image to expand.
Story by Lana Granfors
Photos by Kara Stewart
With the availability of fresh, juicy strawberries, this recipe is a great summer dessert. The shortcakes have a dry texture and are perfect for soaking up the topping. Delicious with just the strawberry topping, adding a big scoop of vanilla ice cream takes this dessert to a whole new level. Whichever way you choose, these will be a hit! Make extra shortcakes and freeze them for later. Enjoy!
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Summer Strawberry Shortcake
Prep Time: 30-40 minutes
Bake Time: 10 – 12 minutes
Total Time: 40 – 52 minutes
Strawberry Filling/Topping ingredients:
2 pints ripe strawberries, well-rinsed, hulled and
cut in half or quarters, depending on size
1⁄3 cup sugar
2 T lemon juice
Sweet Whipped Cream ingredients:
1 1⁄2 cups heavy whipping cream
2 T sugar
1 tsp. vanilla
2 cups all purpose flour
1⁄4 cup sugar, plus 4 tsp, divided
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄4 tsp. salt
1⁄2 cup cold unsalted butter, cubed
1 cup sour cream1⁄4 cup milk
1 T orange zest
STEP 1: Gently crush about a third of the berries with a fork to release their juices. Mix with remaining berries and the 1⁄3 cup of sugar. Set aside, covered until ready to assemble shortcakes.
STEP 2: Prepare whipped cream with an electric mixer. Using a chilled bowl, add the ingredients and whip with mixer on a medium high speed until soft peaks form. Refrigerate until ready to serve.
STEP 3: Preheat oven to 400 degrees.
STEP 4: Using a large mixing bowl, whisk together the flour, the 1⁄4 cup sugar, baking powder, soda and salt. Add the chilled butter cubes and cut in until the pastry resembles coarse crumbs. In a small bowl, mix the sour cream, zest and milk together until blended and then stir it into the flour mixture just until dough is moistened.
STEP 5: Drop dough, using a 1⁄3 cup measure, onto a parchment lined baking sheet. Space each about 1-2 inches apart. Sprinkle tops of the shortcakes with the remaining sugar. Bake for 12-15 minutes or until lightly browned. (I have used the broiler to toast the tops; it depends on the oven.) Remove from baking sheet and place on wire racks and allow to cool.
STEP 6: To serve, cut shortcakes in half. Place the bottom half on the dessert plate, top it with a generous amount of the strawberries. Top off with the other half of the shortcake and add more strawberries. Top with a good dollop of sweetened whipped cream and serve immediately.