Hey all! Between issues with my Spastic Diplegia, my Sciatic nerve and just general prego tiredness, I haven’t been spending much time in the kitchen. I hoping that my 2nd trimester is well under way, the energy will eventually come for me to get to work on cooking/baking every now and again.
Fortunately, my husband has been cooking A LOT, and for that I couldn’t be more grateful. Though let’s face it, with the surge of hormones, sometimes my gratitude is expressed with criticism and the sternest voice I can muster.
Anywho, 2 things happened a few weeks ago.
1. My mother came to visit, and strawberry shortcake is one of her favorite desserts.
2. My friend Alaina passed her American citizenship test (woohoo!), and nothing looks quite as great next to strawberry shortcake than an American flag.
Yeah, you see? The American flag really makes it. Anyway, I’m super happy that Alaina is an American citizen now, and as a gift I actually gave her this little American flag. Unfortunately, she was not around to try the strawberry shortcake.
Couple things to know about this recipe. I found the recipe at Chef in You, and followed it for the biscuits and the strawberries. Of course, I prefer my own whipped cream recipe. The biscuits turned out great, but the strawberry filling – not so much. Perhaps it’s the fact that I was born and raised in the central valley of California, but I would prefer more whole strawberries and less juice. I’m altering the strawberry filling part for something I prefer.
- • 2lbs fresh strawberries
- • 6T sugar
- • 2 cups All Purpose flour, plus more for dusting (I actually needed a little more than this)
- • 5 tbsp Sugar
- • 1 tbsp Baking Powder
- • 1/2 tsp Salt
- • 8 tbsp cold unsalted Butter
- • 1 large Egg, lightly beaten
- • 1/2 cup plus 1 tbsp Whole Milk
- • 1 large Egg white, lightly beaten
- • 2 cups heavy whipping cream
- • 1/4 cup granulated sugar
- • 1/2 teaspoon vanilla extract
- Hull the strawberries and cut them into quarters. Place the strawberries in a bowl and mix with the sugar. Cover the bowl and place in the refrigerator for at least 2 hours.
- Heat the oven to 425 F. In a bowl, combine the flour, 3 tbsp of sugar, the baking powder and salt to combine.
- Place the flour in a food processor. Cut the butter into 1/2 inch cubes, scatter the pieces over the flour and process until it resembles coarse meal.
- In another bowl/measuring cup, mix the beaten egg with the milk and pour this mixture into the flour mixture. Combine with a rubber spatula until large clumps form.
- Turn the mixture onto a floured work surface and lightly knead until it comes together without overworking the dough (this was where I had to add a little more flour to the dough).
- Use your fingers tips to pat the dough into a 9 X 6 inch rectangle about 3/4 inch thick. Flour a 2-3/4 inch biscuit cutter and cut into 6 dough rounds, then reform the dough to get as many rounds as possible.
- Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 tbsp sugar.
- Bake until the shortcakes are golden brown, about 12-15 minutes.
- Add heavy cream to chilled mixing bowl. Beat until thickened, around 5 minutes. Add sugar and vanilla extract; beat until stiff peaks form.
- Cut a biscuit in half. place the bottom half on a plate.
- Top with a large portion of the strawberry filling.
- Top the strawberry filling with a huge dollop of whipped cream.