Easter weekend was a blast for me. I baked, I ate, I walked in the sun…I even went four-wheeling! This is why I love going home. Living in the city can be so tiring sometimes and going home for the holidays with family is always a good pick-me-up. I did eat too much chocolate though..oh boy. But alas, this blog post is not about chocolate. It’s about my favorite fruit: strawberries, and their partner in crime: whipped cream.
I knew that making a strawberry shortcake would be the perfect dessert for after Easter dinner. It’s not too heavy, and so perfect for spring. Here’s how I made it..
2 pints fresh strawberries, washed, hulled and sliced lengthwise
1/2 cup granulated sugar
juice of 1/2 lemon, freshly squeezed
1 cup whipping cream
1/4 cup granulated sugar (or your own desired sweetness)
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tbsp) cold, unsalted butter (cut into small chunks)
3/4 cup heavy cream
Berries and whipped cream:
1. Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and set aside.
1. Preheat the oven to 375 F.
2. Whisk the dry ingredients in a medium bowl until thoroughly combined. Cut in the butter with a pastry cutter or two knives until the butter is the size of small peas. Add the cream and incorporate using a wooden spoon until the dough is thoroughly moistened, but not over-worked.
4. Cut the dough into three-inch rounds using a cookie cutter or drinking cup, gently rolling and re-rolling the dough as necessary. (You should have six to eight biscuits, depending on the size of the cutter and the thickness of the dough.)
5. Transfer the rounds to a cookie sheet and bake for 10-12 minutes or until golden brown. Allow to cool.
Assembly of the shortcakes:
1. Cut each cooled biscuit in half horizontally.
2. Place the bottom half on a plate and spoon the strawberries and whipped cream over it.