Strawberry Shortcake
I have a few pet peeves. I hate it when I close a cabinet door rather quickly and it bounces back open. I hate that. I hate combing my hair when it is wet and all tangled. Oh the humanity! I hate the TV show America’s Got Talent. I don’t know why, but it just bothers me. And I hate it when strawberry shortcake is served with a cake base rather than a biscuit base. That is not strawberry shortcake. That is a yellow cake that has whipped cream and cut strawberries. I guess you could say I am a strawberry shortcake purist. You could also say that I have some anger issues.
I baked a true strawberry shortcake for my sweet Wesley’s 1st birthday. It was easy, it wasn’t too sweet, and it was pretty. A perfect early summer dessert.
After an easy mix of ingredients, press dough into a cake pan
Let the biscuit cool on a wire rack after baking
Gently cut biscuit in half, and then pour melted butter in between
Slather one half of biscuit with whipped cream
Top with sweetened strawberries
Gently place the other biscuit half on top
Slather some more whipped cream and whole strawberries on the top
- 2 1/4 cups Self-Rising Flour
- 11/4 cups Heavy Cream, divided
- 2 TBS. Sugar
- 2 oz. Butter, melted
- 2 cups Heavy Whipping Cream
- 2 TBS sugar
- 2 cups Strawberries, hulled and quartered
- 1 TBS Sugar
- In a medium sized bowl, mix the strawberries and sugar. Set aside.
- Whip the cream in a mixer with a wire whisk attachment.
- After mixing for about 2 minutes, pour in the sugar.
- Mix until there are soft peaks.
- Place whipped cream in a covered container, and refrigerate.
- Preheat the oven to 450 degrees F.
- Line a cake pan with parchment paper.
- Whisk together 2 cups of the flour and the sugar in a large bowl. Set aside the remaining 1/4 cup of flour.
- Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow, reserving 1/4 cup of the cream, and stir with a rubber spatula. With broad circular strokes, quickly pull the flour into the cream. Mix just until the dry ingredients are moistened, and the sticky dough begins to pull away from the sides of the bowl.
- If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream. If the dough is too wet, use more flour.
- With floured hands, pat the dough into the cake pan.
- Bake until lightly golden brown, about 15 minutes.
- Remove from the oven, and gently place on wire rack to cool.
- When biscuit has cooled, carefully slice in half horizontally.
- Drizzle the melted butter on one half. Then slather half the whipped cream on top of that. Last but not least, pile on half the strawberries.
- Gently place the other half of the biscuit on top of the whipped cream/strawberry layers. Then top that with the rest of the whipped cream.
- Adorn the top with a few strawberries and voila!
