Summer Sweets: Classic Strawberry Shortcake
With sweet summer strawberries filling our ‘fridge, it’s time for an old-fashioned dessert: strawberry shortcake. Light, golden biscuits hold macerated and fresh strawberries, topped off with a dollop of whipped cream. Now all you need is a porch and a warm summer evening.
CLASSIC STRAWBERRY SHORTCAKE
3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk
6 tablespoons fresh whipped cream, for serving
Whole strawberries (optional)
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°F.
Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425°F for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped cream; garnish with whole strawberries, if desired.
Note: This dessert is best made the day you’re going to serve it.