Strawberries are the start of summer. They’re the first fresh and bright indication that it’s time to start drinking lemonade and spending our afternoons lounging at the beach and on our decks. We want them fresh and in smoothies. We want to take the bounty of them and make them into jam, but most of all, we want to have strawberry shortcake.
Strawberry shortcake is the perfect blend of the classic combination of strawberries and cream. Mix in a rich but light pastry and you have the iconic summer dessert of the ages. It’s rustic and easy, but oddly elegant at the same time. At my house we have this dessert all summer long.
This strawberry shortcake recipe is so simple and quick and uses ingredients you probably already have sitting in your pantry. The addition of orange helps with the sometimes cloying sweetness of whipped cream and the light citrus tones make the cream sing against the background of the fresh strawberries. I always make extra shortcake to use with summer blueberries and cherries or have in the morning with the aforementioned strawberry jam I made.
This fun and festive dessert is hearkening unto summer and a great way to savor the strawberry bounty all season long.
Classic Strawberry Shortcake (Serves 4)
2 c All Purpose Flour
2 1/2 t Baking Powder
2 T Sugar
3/4 t Salt
1/4 c butter, chilled and cut into small 1/4 in. cubes
1 1/2 cups Heavy Cream
1 lb. Strawberries
1/4 c Powdered Sugar
1 T Lemon Juice
1 c Heavy Cream, chilled
2 T Powdered sugar
1 T Lemon Zest
- Preheat oven to 400º F.
- Mix flour, baking powder, sugar, and salt with a fork or wire whisk until completely incorporated and lump free.
- Mix in butter with your hands, pressing the butter cubes between your thumb and forefinger until the mixture is loosely incorporated and is the consistency of instant oatmeal.
- Gently mix in the heavy cream with your hands or a wooden spoon, being careful not to over mix. You may need slightly more or less heavy cream depending on the mix. Your dough should be moist, but not sticky.
- Being careful to not over work, either roll out your dough into a 1/2 in thickness and cutting rounds with a dough cutter or glass approximately 4 inches across or spoon half cup portions of your dough onto a parchment paper lined baking tray at least an inch apart.
- Bake in preheated oven for approximately 20 minutes or until lightly golden brown on top.
- Meanwhile, hull and quarter berries and mix with powdered sugar and lemon juice. Set aside to macerate.
- Using a hand or stand up mixer with a beater attachment, whip additional chilled heavy cream with powdered sugar and lemon zest until mixture forms soft peaks. Place in fridge until ready to use.
- When shortcakes are done, allow to cool on a rack for approximately 15 to 20 minutes or until cool to the touch.
- Stack split shortcakes with strawberries and whipped cream to your hearts contents and enjoy!
About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.