I’m not sure what spurred my idea to make strawberry shortcake, other than the sheer fact that I hadn’t baked anything in a while. I wanted to bake something simple and quick, as I’d already worked a video shoot all morning this past Sunday.
I found the recipe on the Food Network website and was extremely pleased with the result. Once the shortcake absorbed the juices of the fresh strawberries macerated in sugar, the dessert was even more incredible. The moist cake, fluffy homemade whipped cream and sweet and slightly softened strawberries made for a deliciously divine combination.
I may or may not have devoured the entire shortcake in the photo above for breakfast. :)
Recipe:
1 1/2 lbs. strawberries, stemmed and quartered
5 tbsp. sugar
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. sugar
3/4 tsp. salt
1 1/2 cups heavy whipping cream
Directions:
Mix strawberries with 3 tbsp. sugar and refrigerate while juices develop, at least 30 minutes.
Preheat oven to 400 degrees.
Sift together the flour, baking powder, baking soda, remaining 2 tbsp. sugar, and salt in a medium bowl. Add heavy cream (and milk if not enough cream) and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 15 to 18 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped cream recipe:
1 cup heavy whipping cream
3 tbsp. confectioner’s sugar
1/2 tsp. vanilla
Directions:
Place all ingredients in bowl of stand mixer and mix at high-speed until soft peaks form.
Those turned out amazing. My wife is making strawberry shortcake for our anniversary tomorrow and I can’t wait.
Lucky you!! I’ve found it makes for a great (and probably unhealthy) breakfast, not just dessert. :)
Strawberries! Strawberries! Yum! Yum! YUMMY!
One for the pail, and one for the tummy!
Two to save and two to taste!
Lots to eat, and NONE TO WASTE!!! :D
Your Strawberry Shortcake is making my tummy growl! :)
HA! Love it. There’s definitely not much left–oops!
Oh my goodness! This looks absolutely amazing! I love how it’s also naturally egg free – my scheming baking mind is starting to formulate making this as it looks so amazingly tasty!
Thanks for visiting my blog the other day! :)
Thank you!! I know, I really enjoyed that there was no egg, and especially no butter. Maybe because it wasn’t a Paula Dean recipe, ha! I’m going to follow your blog now. :)
breakfast-for-dinner is well-loved by many a foodie… perhaps this is just the beginning of the dessert-for-breakfast movement? :)
Gosh I hope so! That would make me and my BIG sweet tooth very happy. :)
I keep on seeing all these strawberry shortcake recipes pop up and man, do they ever make me hungry! Yours looks especially good! :)
Thank you so much! It was pretty delicious, and sadly, I ate the majority of it fairly quickly. Oops!
[...] Cook It Allergy Free’s “The Most Unbelievable Gluten-Free and Dairy-Free Strawberry Shortcake Pumpkin Pantry’s Strawberry Shortcake with Vegan Frozen Yogurt Sweet Caroline’s Strawberry Shortcake with Fluffy Whipped Cream [...]
What a great summer dish!
Ahhh, made the shortcake this weekend… turned out pretty good – if only I’d learn to read directions better. ;) Linked back to you! :) http://cookingmisadventures.wordpress.com/2011/08/15/strawberry-shortcake-anniversary/
Thanks for another great recipe!
[...] Strawberry Shortcake, adapted from Sweet Caroline’s Kitchen [...]