Thursday, June 6, 2013

Strawberry Shortcake and Other Deliciousness





Let me apologize for the quality of the photos in this post. I've gotten quite lazy about getting out my good camera. It's so easy to grab my phone that I've neglected real documentation. Ugh... note to self- get back to real photos!




We didn't get near as many berries from the garden this year as we have in the two years prior. Too much rain, and not enough sunshine makes for a poor berry season. Thankfully we've had lots of strawberry shortcake. Not enough, but we'll be thankful for what we've had. ;-)






Strawberry Shortcake

Scones:

2 cups all-purpose flour

1/4 cup granulated white sugar

1 tbls baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter

1 large egg, lightly beaten

2 teaspoons pure vanilla extract

1/2 cup cream, half and half, or milk

Preheat oven to 375 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch round. With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet. Bake for about 15 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling:

2 pounds fresh strawberries

1/4 cup - 1/3 cup granulated white sugar (or to taste)

Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar.  Cover and refrigerate.

Topping:

1 cup cold heavy whipping cream

1 - 2 tablespoons granulated white sugar (or to taste)

Chill the bowl and whisk in the freezer for about 15 - 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

To Serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Serves 8 people.






Not to worry; we've made some healthier things with our berries, too. 



5 comments:

Rebecca said...

Alrighty now. If you had posted this post just two days earlier, I would have included YOUR link in my most recent post too.

You know, the one about having serious strawberry envy? Yup. That one.

If THAT is the result of a poor yielding garden- give me a poor yielding garden! :-)

Trying not to be envious..........

Michele said...

I haven't had strawberry shortcake in *forever*. Yours looks super-YUMMY!

Mim said...

Yuuuuuum!!!! Thanks for the recipe :)

Mim

Www.facebook.com/dandelionthreads

Susan said...

I haven't had old fashioned strawberry shortcake, with a homemade biscuit, in years!!! Yours certainly looked yummy.

Karen said...

Oh my goodness gracious these look soooo good! We are eating quite differently these days, so no sugar for me.
Good to catch up with you and the family, Tracy.
I'm back to my old blog now. It just feels right to be "home". ;)

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