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Strawberry Shortcake

June 25, 2012

I should get this recipe posted before strawberry season is completely over here in upstate new york! Berries (strawberries and raspberries especially) are my favorite summer fruits; I just wish the seasons lasted longer. I picked up two quarts of locally-grown berries at the market two weekends ago without really thinking about what to make with them, but finally decided on an old standby: strawberry shortcake. This recipe (from the ATK Family Baking Book) doesn’t have any special or unusual ingredients – it’s a basic but delicious version of the recipe. The biscuits can be made ahead of time and kept either at room temperature for 2 days or frozen for up to a month; reheat briefly in the oven before serving. The strawberries will keep for about a week in the refrigerator, so make extra and enjoy shortcake all week long!

Strawberry shortcake

Serves 8

Ingredients

Fruit

  • 8  cups strawberries, hulled
  • 6  tablespoons sugar

Shortcakes

  • 2  cups (10 ounces) all-purpose flour
  • 5  tablespoons sugar, divided
  • 1  tablespoon baking powder
  • 1/2  teaspoon salt
  • 8  tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and chilled
  • 1 large egg, room temperature
  • 2/3  cups half -and-half
  • 1 large egg white, beaten lightly

Whipped cream

  • 1  cup heavy cream, chilled
  • 1  tablespoon sugar
  • 1  teaspoon vanilla

Directions

  1. For the fruit: Crush 3 cups of the strawberries with a potato masher or wooden spoon in a large bowl. Slice the remaining 5 cups of berries and fold them into the crushed berries along with the sugar. Let the berry mixture sit at room temperature until the sugar has dissolved and the berries are juicy , about 30 minutes.
  2. For the shortcakes: Meanwhile, adjust an oven rack to the lower-middles position and heat to 425 degrees F. Line a baking sheet with parchment paper.
  3. Pulse the flour, 3 tablespoons of the sugar, baking powder, and salt together in a food processor until combined, about 3 pulses. Sprinkle the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. Transfer the mixture to a large bowl. Whisk the half-and-half and egg together, then stir into the flour mixture until large clumps form.
  4. Turn the mixture out onto a lightly floured counter and knead lightly until the dough comes together, about 30 seconds. Pat the dough into a 9 by 6-inch rectangle about 1 inch thick. Using a floured 2¾-inch biscuit cutter, stamp out 6 shortcakes. Press the remaining dough together and stamp out 2 more shortcakes.
  5. Arrange the shortcakes on the prepared baking sheet, spaced about 1½ inches apart. Brush the tops with the egg white and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes, rotating the baking sheet halfway through baking. Let the shortcakes cool on the baking sheet for 15 minutes.
  6. For the whipped cream: Meanwhile, whip the cream, sugar, and vanilla with an electric mixer on medium speed until frothy, then increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
  7. To assemble: Split each shortcake in half  and lay the bottoms on individual serving plates. Spoon a portion of the fruit over each bottom, dollop with whipped cream, and cap with the shortcake tops. Serve immediately.

2 comments

  1. This looks so good. I would eat at least 5 of them.


    • Thank you! I have been tempted to eat several of them myself… it’s healthy because it’s fruit, right? lol



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