There’s no reason at all to keep buying the twinky-like prepared round disks of shortcake at the store when there is a recipe this simple which produces everybody at the table a biscuit-like serving of shortcake for that quintessential summer treat: strawberry shortcake with fresh berries and whipped cream. Oh, joy! Oh, summer! These biscuit-like shortcakes are the perfect foil for ripe strawberries and they will stand alone as well the next day with a spot of berry preserves I feel sure. I saw this recipe last week in our Southeast Missourian newspaper, just in time for the beginning of many strawberry treats of the summer. It is a versatile recipe as any berries can substituted for the strawberries here with equally great results. Blackberry shortcake sounds fine to my ears actually!
The recipe is 2-in-1 really as the filling recipe is also included. I had oranges today so I did include orange zest in the filling but it would be fine without it or substituting lemon zest. Smash the berries a little with a heavy fork after you sugar them and set them on the counter, then the fridge. The berries macerated in the sugar and produced plenty of sweet juices for soaking up the shortcake. The results today were amazing!
The cream in the shortcake dough provides both the fat and the liquid needed so the biscuits have only 4 ingredients. What could be easier? You will have to work with the dough to decide the exact amount of cream to use. I began with 1 cup then mixed and then added a little more liquid until the dough stuck together when squeezed, probably 1-1/4 cups total cream. The dough needs little rolling, just quickly shaped into a rectangle and cut into 6 pieces.
One mistake I made today was not buying enough berries this morning. Do use the at least 2 lbs. of berries. Today, I ate two of these myself and saved one serving for mama tonight. The other three shortcakes went into a zip lock for use tomorrow when I can prepare more berries. I don’t believe the remaining three biscuits will be any the worse for it, and, guaranteed, there will be many summer smiles for those enjoying both nights!
Summer Strawberry Shortcake
Southeast Missourian June 7, 2015
For the shortcakes
2 cups flour
1 T. baking powder
1/2 t. salt
1 to 1-1/2 cups heavy cream
Extra cream for brushing tops of biscuits
2 t. sugar
For the filling
1-1/2 lbs. strawberries, hulled and quartered, sliced smaller if large
1/-4 to 1-2 cup sugar
1 t. finely grated orange zest, optional
Lightly sweetened whipped cream, Cool Whip, or vanilla ice cream, to serve
Directions Preheat oven to 425. Line a baking sheet with parchment paper. In large bowl, stir together the flour, baking powder, and salt. Pour in enough cream to just form a dough. The dough will be shaggy and clumpy but moist. Turn dough onto a lightly floured surface. Knead a few times then use your hands to shape into a 6” x 3/4” rectangle. Cut into six equal servings. Place 2” apart on baking sheet; brush lightly with extra cream and sprinkle with the sugar. Bake 12-15 minutes until lightly browned. Cool completely then split horizontally and fill with sweetened berries. Close and add whipped cream or ice cream. Add sweetened berry juices over all.