It's the start of summer, local berries are coming on and I'm so excited! I love strawberry shortcake. I mean real shortcake, not angel food cake or yellow cake or sponge cake or even regular biscuits but real home-made shortcake! That combination of lightly sweet and cakey biscuit that you just don't find anywhere but in someones home. So here's a recipe that I've been making for a long time. Not that I make it very often mind you but I thought I'd share. Hope you enjoy!
Shortcake
Makes 9 servings
4 1/2 cups all purpose flour
1/2 cup white sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla
For shortcake:
1. Preheat oven to 425 degrees.
2. Combine all dry ingredients in a medium size bowl or in your electric mixer bowl. Give it a stir to combine or using your paddle attachment, mix for about 30 seconds on low.
3.Add butter and cut in until it resembles coarse crumbs.
4. Add milk and vanilla, stirring as you add. Dough should be soft and slightly sticky.
5. Use 1/3 cup measure or ice cream scoop to portion out approximately 9 drop-style biscuits onto un-greased baking sheet. Pat the tops down lightly to level out a bit. They'll double in height when baking.
6. Bake for 10 to 12 minutes or until golden brown.
7. Allow to cool then split and top with berries, sweetened whipped cream and top half of shortcake.
Berry topping:
3 pints strawberries, cleaned and sliced
1/2 cup sugar
2 tablespoons balsamic vinegar*
Toss together in a small bowl, berries, sugar and vinegar and allow to macerate.
*Yes, I know you think I'm crazy but add the balsamic. It brings out the flavor of the berries and gives them and the sugar syrup a gorgeous ruby red color.
Shortcake
Makes 9 servings
4 1/2 cups all purpose flour
1/2 cup white sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla
For shortcake:
1. Preheat oven to 425 degrees.
2. Combine all dry ingredients in a medium size bowl or in your electric mixer bowl. Give it a stir to combine or using your paddle attachment, mix for about 30 seconds on low.
3.Add butter and cut in until it resembles coarse crumbs.
4. Add milk and vanilla, stirring as you add. Dough should be soft and slightly sticky.
5. Use 1/3 cup measure or ice cream scoop to portion out approximately 9 drop-style biscuits onto un-greased baking sheet. Pat the tops down lightly to level out a bit. They'll double in height when baking.
6. Bake for 10 to 12 minutes or until golden brown.
7. Allow to cool then split and top with berries, sweetened whipped cream and top half of shortcake.
Berry topping:
3 pints strawberries, cleaned and sliced
1/2 cup sugar
2 tablespoons balsamic vinegar*
Toss together in a small bowl, berries, sugar and vinegar and allow to macerate.
*Yes, I know you think I'm crazy but add the balsamic. It brings out the flavor of the berries and gives them and the sugar syrup a gorgeous ruby red color.
We had this for dessert the other night and it was so good with a little non dairy whipped topping...YUM! More please...
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