Fresh Food Thursday | Strawberry Shortcake
Happy Thursday! I’m glad you’ve decided to tune in for yet another edition of Fresh Food Thursday!
As I thought about what to do for this Independence Day post, I thought about the cutsie red, white, and blue colored foods and desserts. The uber patriotic looking dishes. Then I thought, “What could be more American than good ol’ fashioned strawberry shortcake!” Except Apple Pie. That would win, but I opted for the shortcake anyway because, well, quite frankly strawberries were on sale this week. Thus showing American ingenuity in using what I have on hand. So, either way, this dessert is screaming “American!”
Happy Independence Day!
Classic, All-American Strawberry Shortcake
6 cups sliced strawberries (or as many as you see fit for the number of people you’re serving)
1–2 tbsp sugar
Whipped Cream Ingredients
whipping cream, half pint or pint
1/8 tsp vanilla extract
1-2 tbsp powered sugar
Shortcake Ingredients, from Better Homes & Garden Cookbook
1/4 cup sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 cup butter (I used 1/4 cup butter and it was still perfect!)
1 beaten egg
2/3 cup milk
In a small bowl, stir together strawberries and sugar. Chill for at least a 1/2 hour. Hint: To cut the tops off strawberries without wasting any of the berry, grab a paring knife. Hold it on the blade as a guide for how deep the cut should be. Angle the knife between a 30-45 degree angle and circle the stem at that angle while sawing the core out of the berry. It works every time while keeping the berry intact. See pictures below.
For shortcake, stir together sugar, flour, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk and add to flour mixture. Stir until just moistened. Spread the dough in a greased 8×1 1/2-inch round baking pan.Bake at 450 for 15-18 minutes until a wooden toothpick comes out clean. Cool in pan for 10 minutes.
Make whipped cream by whipping the cream with a food processor or hand mixer. Whip in vanilla and powdered sugar until desired sweetness. Keep chilled. FYI, I made my whipped cream a few hours early, and it deflated. By a lot. If anyone knows a secret to keep this from happening, please let me know!
OK. I have to admit that I completely didn’t read this next part, I sliced the shortcake and served it with strawberries and whipped cream drizzled on top. Either way works well, though the way it’s directed probably looks prettier.
Remove shortcake from pan. Cut horizontally into two layers. Spoon half the strawberries and half the whipped cream on bottom layer. Replace the top layer. Add remaining berries and cream. Cut into wedges and serve.
Enjoy as is or with a small scoop of vanilla ice cream!