Thursday, June 13, 2013

Strawberry Shortcake

Its strawberry season and right now they are the juiciest they'll be all year.  But its very short, so hurry and get some.  Last weekend I made this little treat and my family loved it!  Here is the yummy recipe I got out of Real Simple magazine.  Enjoy!

Strawberry Shortcake
Serves 8Hands-On Time: Total Time: 


  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt or fine sea salt
  • 1/2 cup plus 2 tablespoons sugar
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 cup whole milk
  • 2 tablespoons plus 1 1/2 cups heavy cream
  • 2 quarts strawberries, hulled and quartered (about 6 cups)
  • 2 teaspoons pure vanilla extract
  • 1 pint strawberry ice cream
  • Serves 8Hands-On Time: Total Time: 


    1. Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).
    2. Drop 8 large mounds of the dough (about ½ cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.
    3. Meanwhile, in another large bowl, toss the strawberries with the vanilla, lemon juice, and the remaining ¼ cup of sugar. Let sit, tossing occasionally, for at least 30 minutes.
    4. Beat the remaining 1½ cups of heavy cream with an electric mixer until soft peaks form, 1 to 2 minutes. Split the biscuits. Top each bottom with strawberries and juices, ice cream, whipped cream, and a biscuit top.
    5. By Sue Li May 2013

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