Have a berry sweet day . . . make a classic American dessert . . . Strawberry Shortcake!
During my childhood, we waited with great anticipation for summer. It was the season of laughter and long visits on our front porch. We spent long days in the garden growing radishes, corn and tomatoes. Among the fresh berries of the season, Louisiana strawberries were our favorite.
With the season’s abundance of juicy strawberries, we made strawberry shortcakes. They were served on our front porch and enjoyed by all. Pure happiness!
Recreating my favorite summer and classic American dessert . . .
- About one hour prior to serving, toss the hulled, sliced strawberries with the sugar. Set aside at room temperature.
- When zesting the lemon, remove only the outer, colored layer of the peel, avoiding the bitter white pith underneath.
Summer strawberries add sweetness to this classic American dessert. Make these in individual servings or one large shortcake for an impressive presentation. Either way, juicy strawberries ladled over warm shortcakes and topped with whipped cream will be devoured by all!
- 3 - 4 cups fresh strawberries
- 3 whole strawberries for garnish
- 1/2 cup sugar
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1 cup whole milk, chilled
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- zest of 1 lemon
- 2 tablespoons sugar
Whipped Cream topping: Whip 2 cups heavy cream and 1/2 cup sugar until the mixture is thick and creamy.
Preheat oven to 375Fº.
Line an 8" cake pan with parchment paper. Lightly grease. Set aside.
Make the topping: About an hour before serving this dessert, hull and slice the strawberries. In a mixing bowl, toss the strawberries and sugar together. Set aside.
Make the shortcake: In a bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter with pastry blender until the mixture resembles coarse meal. Set aside.
In a separate bowl, mix the milk, egg, vanilla and zest.
Make a well in the dry ingredients. Add the milk mixture all at once. Mix it lightly and quickly with a spatula. When the dough begins to hold together, turn onto a lightly floured surface, knead lightly. Pat into 2 thin rounds about 8" in across. Place in the prepared pan. Sprinkle with 2 tablespoons of sugar.
Bake until lightly browned, about 20 to 25 minutes.
Remove from the oven. Cool on wire rack about 10 minutes. Turn out of the pan. Cool another 10 minutes.
Serving: Split the shortcake in half. Place the bottom half on a cake stand, spoon the prepared strawberries on each layer.
Top with whip cream. Garnish with reserved strawberries.
Cut into wedges and serve!