Strawberry Shortcakes

In TX, strawberry season is EARLY – and it’s been strawberry time for a while now – it’s almost over! So, to take advantage of some amazing strawberries from the farmer’s market a few weeks ago, I decided to try this recipe!

The original recipe made the shortcake as one large cake, but I thought it was more fun to make individual cakes, so that’s what we did! These are tasty! And the bonus (if you don’t want to pig out on dessert) is that the shortcakes freeze really well – you can use them with your strawberries (or other fruit of choice) all spring/summer long!

Strawberry shortcake - done 2

Strawberry Shortcakes
Adapted from Food & Wine
Makes 8

2 pints ripe strawberries,
rinsed and hulled

1 3/4 cake flour
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons superfine sugar
2/3 cups heavy cream, chilled

1 Tbsp heavy cream
1/2 Tbsp sugar

1. Preheat the oven to 425°. Line cookie sheet with parchment paper.

2. Depending on their size, halve or quarter the berries and place in a large bowl; set aside.

3. Meanwhile, sift the flour, baking powder and salt into a large mixing bowl. Using a pastry blender or your fingers, cut or rub in the butter until thoroughly incorporated. Stir in 2 tablespoons of the sugar. Pour 2/3 cup heavy cream over the flour mixture and stir with a blunt knife just until the dough masses together.
Strawberry shortcakes - sifting Strawberry shortcakes - cutting in butter

4. Lightly gather the dough into a ball and pat into a disk. Divide into 8 equal portions. Pat portions into disks, and place the disks evenly on the cookie sheet. Brush the surface of the dough with 1 tablespoon of the cream and sprinkle with 1/2 tablespoon of the sugar. Bake in the middle of the oven for 15-20 minutes, or until the tops are golden and feel firm when pressed lightly in the centers. Remove from cookie sheet, and place the shortcakes onto a rack to cool for 30 minutes.
Strawberry shortcakes - ready to bake close up Strawberry shortcakes - baked

5. With a long serrated knife, slice each shortcake in half horizontally. Fill each shortcake with berries. Top with whipped cream or powdered sugar if desired.

Nutritional info:
Calories: 256.0
Total Fat: 14.4 g
Cholesterol: 45.4 mg
Sodium: 168.2 mg
Total Carbs: 31.3 g
Dietary Fiber: 2.9 g
Protein: 3.7 g

Nutritional info (shortcakes alone, not counting strawberries):
Calories: 229.3
Total Fat: 14.0 g
Cholesterol: 45.4 mg
Sodium: 167.3 mg
Total Carbohydrate: 25.0 g
Dietary Fiber: 0.9 g
Protein: 3.1 g


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