Classic Strawberry Shortcake
Who doesn’t love the Classic Strawberry Shortcake…other than kids that are picky about the little ‘seeds’ that are on the berries?! To me, this classic dessert is the herald of summertime…when I can make this with fresh, field picked strawberries I know that summer has truly arrived!
I cheated today, that is canned whipped cream (gasp! sorry!) but I know that there are plenty of others that don’t always have the time to make gorgeous, silky, smooth whipped cream for a dessert. Actually, more often than not it comes down to whether or not I happen to have heavy cream in the house. Since I had made sundaes over the weekend, I still had more than enough of the ready version of whipped cream that I wanted to use up…so, here it is 🙂
To get started, preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper. Slice your rinsed strawberries and place them into a small bowl, then add the sugar and 1 Tbsp of the reserved lemon juice from the zested lemon. Set the bowl aside and allow the sliced strawberries to sit at room temperature while you make and bake the shortcakes.
In a small to medium bowl, or the bowl of your food processor, combine the dry ingredients. Add the flour, sugar, baking powder, baking soda, salt and the first half of the lemon zest. Combine the dry ingredients quickly, then add the cold, cubed butter and cut it in using a pastry cutter or your food processor until you have crumbles that are roughly pea-sized. Stir in the buttermilk, then drop the shortcake dough onto the parchment paper lined baking sheet. Leave about 2 inches spacing between the shortcakes, and divide the dough out to make 6-8 shortcakes.
Top the dough off with the remaining half of the lemon zest, then sprinkle the coarse sugar onto the tops of the shortcakes. If you don’t have bakery style coarse sugar, both raw organic sugar and cane sugar will work just as well (I used the raw organic sugar). Bake the shortcakes at 425 degrees F (218 degrees C) for 15-18 minutes, or until they are turning a lovely light golden brown color. Remove from the oven and allow the shortcakes to cool to room temperature, so that you don’t end up with runny whipped cream.
Once cooled, slice the shortcakes in half and layer the whipped cream and sliced strawberries on the bottom half. Place the top half on top, then add more whipped cream and a drizzle of the strawberry juices (if desired). Enjoy!
- 3 c strawberries (fresh, sliced)
- 1 Tbsp sugar
- 1 lemon (1 Tbsp from zested lemon)
- whipped cream
- 1 1/2 c all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp sugar
- 1/4 tsp salt
- lemon zest (reserve 1/2 for topping the shortcakes)
- 1/2 c buttermilk
- 1/2 c unsalted butter (cold, cubed)
- coarse sugar
Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
Slice the strawberries and place in a small mixing bowl and combine with sugar and 1 Tbsp lemon juice from the zested lemon. Allow the berries to sit at room temperature while you make and bake the shortcakes.
In a small to medium sized bowl, combine the dry ingredients including flour, baking powder, baking soda, sugar, salt and the first 1/2 of the lemon zest. Add the cold, cubed unsalted butter and cut into the dry ingredients with a pastry cutter (or in a food processor) until you have roughly pea-sized crumbles. Stir in the buttermilk.
Drop the shortcake dough onto your parchment paper lined baking sheet. Sprinkle the remaining half of lemon zest onto the shortcakes, then top them off with some coarse sugar (if you don't have bakery style coarse sugar, use raw sugar granules or cane sugar). Bake the shortcakes for 15-18 minutes, or until they start turning a light golden brown.
Allow the shortcakes to cool to room temperature, then slice in half and layer whipped cream on the bottom, topped with the sliced strawberries. Put the top half of the shortcake on top of the berries and add some more whipped cream on the top. Drizzle the strawberry juices over the entire strawberry shortcake, if desired.