Kitchen Moxy

This refreshing old-fashioned recipe for Strawberry Shortcakes is a delightful dessert that combines the sweetness of ripe strawberries with the light, fluffy texture of freshly baked shortcakes. This classic treat is perfect for summer gatherings, picnics, or any occasion where a cool, fruity dessert is desired. The key to a perfect strawberry shortcake lies in selecting fresh, juicy strawberries, which are sliced and often lightly sweetened to enhance their natural flavor. The shortcakes themselves are made from tender biscuit-like dough, baked until golden, then split open to hold the luscious strawberries and whipped cream. For an added touch of freshness, some recipes incorporate a hint of lemon zest or a splash of vanilla into the shortcake batter. This dessert is not only visually appealing with its vibrant red strawberries and fluffy layers but also offers a harmonious balance of sweetness and acidity.

Ingredients

Filling

• 6 cups of fresh strawberries, sliced
• ½ cup sugar
• 1 teaspoon vanilla extract

Whipped Cream

• 1 cup heavy whipping cream
• ¼  cup of powdered sugar
• 1 teaspoon of vanilla extract

Biscuits

• 2-3/4 cups of all-purpose flour
• ¼ cup sugar
• 4 teaspoons baking powder
• 3/4 cup of cold butter, cut up
• 2 large eggs, lightly beaten
• 1 (8-oz.) container of sour cream
• 1 teaspoon vanilla extract

Preparation

1.  Combine strawberries, 1/2 cup sugar, and vanilla extract. Cover and chill in the refrigerator for about 2 hours.
2.  Beat whipped cream at medium-high speed with an electric mixer until foamy.
3. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Note: do not overbeat or the whipped cream will become butter! Cover and chill in the refrigerator until ready to use.

Biscuits

1. Preheat oven to 450°F.
2. Line a baking sheet with raised edges with parchment paper.
3. Combine flour, sugar, and baking powder in a large bowl;
4. Cut butter into the flour mixture with a pastry blender or two forks until crumbly.
5. In a separate bowl, whisk together eggs, sour cream, and vanilla until blended
6. Add to flour mixture, stirring just until dry ingredients are moistened.
7. Drop dough into 10 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about ¾ inch thick.
8. Bake for 10 – 12 minutes until golden.

Presentation

1. Cool on a wire rack for about 10 minutes. Cut shortcakes in half horizontally. Spoon half of the berries and whipped cream over the bottom layers.
2. Replace the top layers and cover with the remaining strawberries and whipped cream.