Strawberry Shortcake
One Year Ago: Milky Way Tart
Mmmm strawberries. I couldn’t resist picking up a big package when I saw these beauties on sale. Seriously I bought five pounds for only $2.99. I thought that seemed pretty reasonable. To be honest they were good too. Not the sweetest strawberries I have ever had but still tasty. I ate a few pounds and then decided I would make shortcake with the rest. Now here is the thing. Growing up we ate shortcake all the time. It was a summer staple. BUT my idea of shortcake is a bit different than real shortcake. My mom would usually buy the little flat sponge cake rounds, macerate some strawberries in sugar and then mix them with strawberry flavored filling….pour on top of the little rounds and ta da you have strawberry shortcake. Don’t get me wrong I love this dessert, it reminds me of my childhood, but I wanted to try something a little more traditional. I searched epicurious and settled on a recipe that had good ratings and reviews. The little biscuits were easy to make and turned out tasty. Mr. Nutmeg Nanny and I both thought they were a little dense compared to what we were used to (me sponge cake, him bisquick) but still delicious. They were flaky and tender. A perfect little pastry to top with sweetened strawberries and fresh whipped cream…yum!
I say if you have five pounds of strawberries sitting in your fridge you should give this a try. It’s delicious and makes for some pretty pictures too 
Enjoy!!!
Strawberry Shortcakes
Ingredients:
For strawberries:
4 pints strawberries - lightly rinsed, hulled and halved
1 tablespoon fresh lemon juice
1 tablespoon sugar
2 cups heavy whipping cream
1 tablespoon sugar
6 shortcakes (see recipe below), for serving
6 whole strawberries, for garnish
For shortcakes:
2 cups self-rising flour
2 1/2 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup milk
2 tablespoon heavy whipping cream
Source: Epicurious
Directions:
For the shortcakes:
Preheat the oven to 400°F. Grease a baking sheet.
Combine the flour, sugar and salt in a bowl. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds—3 to 3 1/2 inches in diameter—and lightly brush the tops with the cream. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
For the Strawberries:
Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
Brandy,
That looks heavenly. Fruit shortcakes are one of our favorite summer dessert. The strawberries in the garden aren’t ripe yet so I picked some up at the Farmer’s market , they were so good we ate them as they were. Next time strawberry shortcake.
Mimi
Sometimes whenever I think strawberry shortcake, I always end up thinking about the little cartoon character. hehehe…
I can never resist a good strawberry. I’ve been see quite a bit of them at the farmers market. I think I need to get me a bundle.
this is one of my fondest memories from childhood – the first time I had strawberry shortcake I knew I had found nirvana! Yours looks great!
i LOVE strawberry shortcake–it’s my go-to spring and summer treat. i’ve had it both ways, what with the biscuit-like shortcake and the more cakey kind. hands down, i prefer the biscuit–it seems to soak up the juices much more nicely.
I will try it: looks delicicous!
iza:)
Looks delish! I will try it and reviw it on my blog! Thanks for the recipe. I also prefer the biscuit type.
Believe it or not, strawberry shortcake isn’t one of my favorite desserts. I love strawberries (and shortcake), but I hate it when the shortcake gets soggy. This might just be a result of the way my mom always makes her strawberry shortcake though, because your shortcake looks so much better, lol!
I’m so glad it’s strawberry season! I love strawberry shortcake!
Sounds perfect! I have a bunch of strawberries right now and would love to make this!
Yum! That’s a pretty amazing deal you got on the strawberries. I’ll have to give this recipe a try sometime with some fresh Louisiana strawberries; I’ve only ever had the store bought sponge-cake version, so I’m excited about this one!
They’re so cute!
I just posted a strawberry dessert – it is that time of year! Strawberries everywhere! I grew up with those little sponge cakes also. I loved them as a kid but not so much anymore. I love your version!
Homemade shortcakes sound delicious. These are just an absolutely perfect dessert!
How do you make everything prettier than pretty?
Love strawberry shortcakes.
A heads up. Next week, having big giveaway on Comfy Cook.
Congrats on your win with Faith.
Daaaaaaahling, this is simply stunning. The sun is coming out, and I think its strawberry shortcake time. Yes indeedy
*kisses* HH