Real Strawberry Shortcake
Blog post by Phyl.
We’ve been getting some beautiful strawberries this year and using them as many ways as we can. We’ve eaten them whole, sliced, and macerated, and I’ve made a number of desserts featuring fresh strawberries, including this one for a simple, classic strawberry shortcake. As with most strawberry shortcakes, this recipe consists of three components: shortcakes, macerated strawberries, and whipped cream.
For the strawberries, I hulled, washed, and sliced them, then mixed them with sugar (it didn’t take much, as these were height-of-the-season, super sweet strawberries). I set them aside to macerate while I made the shortcakes.
I began by mixing flour, sugar, baking powder, and salt in the bowl of my food processor. I added cold butter and pulsed until it was finely mixed in.
I whisked egg and buttermilk together, added them to the food processor, and mixed until I had a soft, wet dough.
The recipe presents two options for the shortcake. It can be made as a single cake in an 8-inch round pan, or baked as individual shortcakes by mounding the dough on a baking sheet. I opted for individual shortcakes.
I baked the shortcakes for about 15 minutes, until they were firm and lightly browned.
While the shortcakes were baking, I whipped heavy cream, sugar, and vanilla extract with the stand mixer.
After the shortcakes had cooled enough to handle, I cut them in half, buttered them, and assembled the shortcakes.
Each shortcake consisted of a buttered shortcake half, topped with strawberries and whipped cream, and finished with the remaining shortcake half.
If strawberries are the perfect fruit, then this may be the perfect dessert. The shortcakes and whipped cream accent the strawberry flavor without overshadowing it. And did I mention that start to finish this recipe takes less than an hour to prepare?
This was a great recipe to highlight fresh strawberries and has me looking forward already to next year’s strawberry crop.