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Summer Strawberry Shortcake

07/25/2018 11:00AM ● Published by Lana Granfors

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What's Cookin'

August 2018
By Lana Granfors
Photo by Kara Stewart

With the availability of fresh, juicy strawberries, this recipe is a great summer dessert. The shortcakes have a dry texture and are perfect for soaking up the topping. Delicious with just the strawberry topping, adding a big scoop of vanilla ice cream takes this dessert to a whole new level.  Whichever way you choose, these will be a hit! Make extra shortcakes and freeze them for later.  Enjoy!



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Summer Strawberry Shortcake

Serves 8


Prep Time: 30-40 minutes 

Bake Time: 10 – 12 minutes 

Total Time: 40 – 52 minutes


Strawberry Filling/Topping ingredients:

2 pints ripe strawberries, well-rinsed, hulled and 

cut in half or quarters, depending on size 

1⁄3 cup sugar

2 T lemon juice 


Sweet Whipped Cream ingredients:

1 1⁄2 cups heavy whipping cream

2 T sugar

1 tsp. vanilla


Shortcake ingredients:

2 cups all purpose flour

1⁄4 cup sugar, plus 4 tsp, divided

1 tsp. baking powder

1⁄2 tsp. baking soda

1⁄4 tsp. salt

1⁄2 cup cold unsalted butter, cubed

1 cup sour cream

1⁄4 cup milk

1 T orange zest


Directions:

STEP 1: Gently crush about a third of the berries with a fork to release their juices. Mix with remaining berries and the 1⁄3 cup of sugar. Set aside, covered until ready to assemble shortcakes.

STEP 2: Prepare whipped cream with an electric mixer. Using a chilled bowl, add the ingredients and whip with mixer on a medium high speed until soft peaks form. Refrigerate until ready to serve.

STEP 3: Preheat oven to 400 degrees. 

STEP 4: Using a large mixing bowl, whisk together the flour, the 1⁄4 cup sugar, baking powder, soda and salt. Add the chilled butter cubes and cut in until the pastry resembles coarse crumbs. In a small bowl, mix the sour cream, zest and milk together until blended and then stir it into the flour mixture just until dough is moistened.  

STEP 5: Drop dough, using a 1⁄3 cup measure, onto a parchment lined baking sheet.  Space each about 1-2 inches apart. Sprinkle tops of the shortcakes with the remaining sugar. Bake for 12-15 minutes or until lightly browned. (I have used the broiler to toast the tops; it depends on the oven.) Remove from baking sheet and place on wire racks and allow to cool.    

STEP 6: To serve, cut shortcakes in half.  Place the bottom half on the dessert plate, top it with a generous amount of the strawberries. Top off with the other half of the shortcake and add more strawberries. Top with a good dollop of sweetened whipped cream and serve immediately.    



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