Strawberry Shortcake

Every year for as long as I can remember, I’ve eaten strawberry shortcake.

In the early years, it was a reward for being slave labour spending time in a strawberry patch, picking enough berries so that my mother could freeze some and make a lot of jam from most of the rest.

More recently, it has become my tradition to start the incredible spring and summer of fresh local produce that’s available.

Here’s this year’s version.

Get the strawberries.

Strawberries.

Strawberries.

Remove the leaves and cut them into pieces.

Cut up for serving.

Cut up for serving.

Add the sugar and some orange liqueur.

Add the sugar and your favourite orange liqueur.

Add the sugar and your favourite orange liqueur.

Set the strawberries aside so they get syrupy from the sugar and liqueur while you make the biscuits.

Mix together the dry ingredients.

Flour, sugar, baking powder and salt.

Flour, sugar, baking powder and salt.

Add the butter and mix until it resembles a coarse meal.

Butter mixed into the dry ingredients.

Butter mixed into the dry ingredients.

Pour in the cream and stir with a fork until mixture comes together.

Add the cream.

Add the cream.

Biscuit dough.

The biscuit dough.

The biscuit dough.

Flour your working surface and drop the dough onto the flour.

Biscuit dough.

Biscuit dough.

Roll to 1″ thickness.

Rolled to 1" thickness.

Rolled to 1″ thickness.

Cut the dough into 2-1/2″ circles.

Dough cut into circles.

Dough cut into circles.

Place the dough circles onto a cookie sheet.

Onto a cookie sheet.

Onto a cookie sheet.

Brush on some of the egg and cream wash.

Brushed with the egg and cream mixture.

Brushed with the egg and cream mixture.

Top each biscuit with brown sugar.

Topped with brown sugar.

Topped with brown sugar.

After 25 minutes.

Biscuits.

Biscuits.

Now, assemble the shortbread.

Take a biscuit and cut it in half.

Starting the assembly.

Starting the assembly.

Load some of the macerated strawberries on the bottom half.

Load on the strawberries.

Load on the strawberries.

Place the other half of the biscuit on top.

Put the top on.

Put the top on.

Add some vanilla ice cream to the top, pour over some of the liquid from the strawberries and dig in.

Strawberry Shortcake.

Strawberry Shortcake.

Based on this recipe:
http://www.marthastewart.com/973870/strawberry-shortcake

Strawberry Shortcake

Ingredients

1 pint of strawberries, hulled and cut into quarters
1/4 cup sugar
2 Tablespoons orange liqueur

2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup plus 1 tablespoon heavy cream
1 large egg
2 tablespoons brown sugar

Instructions

Prepare the berries (hull and quarter them). Toss with the sugar and orange liqueur then set them aside while making the biscuits.

Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter using a pastry blender or two knives, until the mixture looks like coarse meal. Do not use your hands, as the butter needs to stay cold. Add 1 cup of the cream and mix to just combine.

Preheat the oven to 375°F.

Flour your work surface and place the dough on it. Roll the dough to 1″ thickness. Using a cookie cutter dipped in flour, cut out as many biscuits as possible. Put those rounds on a cookie sheet. Work the remaining dough into a ball, roll out to 1″ thickness and cut as many more circles out as possible. Combine the egg and remaining 1 tablespoon of cream and brush the tops of the biscuits. Sprinkle brown sugar on top and place dough in the preheated oven for 25 minutes.

When the biscuits are cooked and cooled enough to handle, slice them in half. Place the bottom half on a plate, top it with strawberries, then the top of the biscuit. Top that with a scoop of vanilla ice cream and some of the strawberry juice.

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6 thoughts on “Strawberry Shortcake

  1. Mmmm…… That looks so good. I usually pass on biscuits like that because they seem doughy to me. Those biscuits look delicious! A must try.

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