Homemade Strawberry Shortcake
Dessert of the weekend..
Homemade Strawberry Shortcake
Summertime would not be as wonderful
if you didn't have this strawberry treat.
Filled with generous portions of sweet and tart,
it is the perfect dessert for a warm summer evening.
Check out the recipe below from The Kitchn
D.I.Y. Strawberry Shortcake
Biscuit
2 cups cake flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup cream
1 teaspoon vanilla
Strawberries
1 quart strawberries
1 lemon, zest & juice
1/4 cup sugar
Cream
2 cups whipping cream
1/2 cup powdered sugar (or to taste)
1 teaspoon vanilla
Pinch of salt
Heat oven to 400�F. Prepare a baking sheet with parchment. Sift the dry ingredients for the biscuits together, then cut the butter in and work in with your fingers until it's in pea-sized lumps. Beat the egg with the cream and vanilla and add. Work in just until the dough comes together. Turn out onto a floured countertop and cut into rounds. Bake for 10 minutes or until just barely golden.
Hull and chop the strawberries and macerate for at least an hour with the lemon zest and sugar.
Beat the cream until it holds soft peaks. Add the sugar, vanilla and salt.
To serve, split each biscuit into two and layer with strawberries and cream.
Homemade Strawberry Shortcake
Summertime would not be as wonderful
if you didn't have this strawberry treat.
Filled with generous portions of sweet and tart,
it is the perfect dessert for a warm summer evening.
Check out the recipe below from The Kitchn
D.I.Y. Strawberry Shortcake
Biscuit
2 cups cake flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup cream
1 teaspoon vanilla
Strawberries
1 quart strawberries
1 lemon, zest & juice
1/4 cup sugar
Cream
2 cups whipping cream
1/2 cup powdered sugar (or to taste)
1 teaspoon vanilla
Pinch of salt
Heat oven to 400�F. Prepare a baking sheet with parchment. Sift the dry ingredients for the biscuits together, then cut the butter in and work in with your fingers until it's in pea-sized lumps. Beat the egg with the cream and vanilla and add. Work in just until the dough comes together. Turn out onto a floured countertop and cut into rounds. Bake for 10 minutes or until just barely golden.
Hull and chop the strawberries and macerate for at least an hour with the lemon zest and sugar.
Beat the cream until it holds soft peaks. Add the sugar, vanilla and salt.
To serve, split each biscuit into two and layer with strawberries and cream.
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