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From The Family

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Longing for Summertime (Recipe: Strawberry Shortcake)

See that beautiful wooden plate?
Ya, my amazingly talented Papa made that for me!

I was born and raised in NH. Needless to say I have some pretty thick blood from these cold NH winters. But this year has been abnormally cold! Yes, winters are usually very long…but something about this year seems even longer. I am so ready for summer! So for my mom’s birthday I decided to make Strawberry Shortcakes to help bring a little bit of summer into our day. The strawberries were frozen from dad’s garden last June. And boy were they delish! Buttermilk shortcakes with fresh whipped cream and a few sprigs of mint from my window herb garden…yum yum!

This Shortcake recipe has been the one our family has always used. I don’t know where it originally came from (so if you know please pass the info along!) but I do know it is downright amazing! Moist and flaky and just a tad sweet but not overly since you will be dousing it with sugared strawberries and sweetened whipped cream.

Strawberry Shortcakes
Yields 8
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
For the Biscuits
  1. 2 cups flour
  2. 5 tsp baking powder
  3. 1/4 cup sugar
  4. 1 tsp salt
  5. 1/4 tsp cream of tartar
  6. 1/2 cup shortening
  7. 1 cup buttermilk
For the Whipped Cream
  1. 8 oz heavy cream
  2. 1-2 T powdered sugar (to taste)
  3. 1 tsp vanilla extract
For the berries
  1. 2 cups berries of choice (I used cut strawberries)
  2. 1-2 T sugar
Instructions
  1. Preheat oven to 400 degrees. Combine dry ingredients. With a pastry cutter, cut in shortening until coarse crumbs.
  2. Stir in the buttermilk and dump onto a floured board. Knead quickly for about 1 minute.
  3. Flatten dough to 1/2 inch thick. Using a 2 inch biscuit cutter, cut out 8 rounds. You can gather up the scraps and make more biscuits. Just be careful not to overwork the dough.
  4. Bake on a Silpator parchment paper at 400 degrees for 10-12 minutes until golden brown.
  5. With an electric beater, beat heavy cream until soft peaks. Beat in vanilla extract and powdered sugar to taste.
  6. Use any type of fresh or frozen berry. Sprinkle lightly with granulated sugar and let sit on counter for about 15 minutes to extract some of the juices (or until thawed if using frozen).
  7. Slice shortcakes in half and assemble: bottom of shortcake, berries, whipped cream, top of shortcake, whipped cream, strawberries & their juices.
Helpful Hint
  1. When cutting out the biscuits with your biscuit cutter, don’t twist the cutter. Just simply push straight down to cut and lift straight up. This helps make a more puffed and flaky biscuit.
From The Family https://www.fromthefamilywithlove.com/
post signature
With Love, Jennifer

These are a few of the kitchen tool I used to make this recipe (and I use these tools for many recipes in my kitchen!)

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Comments

  1. Sorry to hear about the cold winter. You have been getting hit hard this year. I hope spring comes early. Strawberry short cake is one of those that is great any time of the year.
    Bev

    • Snowed today and more snow due this weekend! Oh well, part of living in New England! 🙂

  2. This looks delicious and perfect for Valentine’s Day! I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky

  4. Hi Jennifer. What a gorgeous looking dessert. Thanks so much for linking up to Thriving on Thursdays. I’m featuring this at a special Valentine’s Day round up which will go live tomorrow.

    Anne @ Domesblissity

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