Individual-sized Strawberry Shortcake

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..

Ingredients:
Strawberries:
2 pints fresh strawberries, washed, hulled and sliced lengthwise
1/2 cup granulated sugar
juice of 1/2 lemon, freshly squeezed

Whipped cream:
1 cup whipping cream
1/4 cup granulated sugar (or your own desired sweetness)

Shortcake biscuits:
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

Directions:
Berries and whipped cream:
1. Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl.  Toss gently and set aside.


2. Meanwhile, with a handheld mixer, beat the whipping cream and sugar until soft peaks form.  Cover and refrigerate while you prepare the biscuits.

Biscuits:
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.


3. Turn the dough out onto a lightly floured, nonstick surface and roll into a 1/2-inch-thick disk with a floured rolling pin.


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.


3. Place the top half of the biscuit on top of the berries and whipped cream. Add more berries and cream. Serve immediately.

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Comments

  1. These are so cute! Yum! :)

  2. Yum, what a great dessert idea- I love strawberries & strawberry shortcake!

  3. Yum. I love a good strawberry shortcake but have never tried one myself. I’m gonna have to put this on my list!

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