Showing posts with label strawberry shortcake. Show all posts
Showing posts with label strawberry shortcake. Show all posts

Monday, June 12, 2017

Strawberry Shortcake

A lot of us have posted strawberry shortcake recipes. It's a rite of summer.  I was inspired by the gorgeous strawberries and the great price at the store. All I needed was a recipe.

My goal was as little work as possible. The whipped cream and macerated strawberries were a given. But I didn't want to spend hours on the shortcake. Ideally the food processor would do most of the work. There are hundreds of recipes online. All have their own little quirks including one that required 4 cups of flour for 4 shortcakes (anyone smacking their dry lips?).

So I set about making my own, loosely based on the shortcake recipe from Treebeard's Restaurant in Houston. Their proportions seemed right to me. However they mix the dough with an electric mixer, which seemed odd to me for shortcake. But if you're making it to serve a lot of people, maybe that's the way to go. I modified that part substantially.


3/4 cup milk
1 teaspoon vinegar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons packed dark brown sugar
4 teaspoons sugar
1/2 cup very cold unsalted butter (1 stick)
1 teaspoon vanilla

Preheat oven to 400. Place a sheet of parchment paper over a cookie sheet.

Pour the vinegar into the milk and set aside. Place the flour, baking powder, salt, and both sugars in a food processor. Pulse several times to combine. Remove butter from refrigerator and cut lengthwise, turn and cut lengthwise again. Slice seven times (so you have 32 small squares) and add to food processor. Pulse until the flour resembles coarse cornmeal.

Add vanilla to milk. Pour flour mixture into a bowl and pour milk over it. Turn with a spoon until the dough begins to cling together. Guestimate six clumps and gently shape into slightly flattened rounds. Place on parchment paper and bake 15-20 minutes.


1 pint strawberries
1/4 cup sugar
Wash, hull, and slice the berries. Place in a bowl and sprinkle with sugar. Turn once or twice and let stand until ready to use.

Whipped Cream:

1 1/2 cups heavy cream
1/3 cup powered sugar
1 teaspoon vanilla

Whip cream until it just begins to take shape. Add the powdered sugar and vanilla. Beat until it holds a soft peak but is not too firm.

Pour vinegar into milk.
Use food processor to mix ingredients and butter.

Mix gently until the dough clings together.
Gently shape into disks.
After baking.

Add sugar to sliced strawberries to macerate.

Beat cream.

Wednesday, March 9, 2016

Gluten-free Strawberry Shortcake a la the #Lagasse Girls #recipe from author @DarylWoodGerber

From Daryl aka Avery:

It's not quite strawberry season, but you can find them in your grocery store, and even not perfect strawberries worked for this recipe.

I love shortcake. I was browsing a cookbook my friend gave me for Christmas, from the LaGasse Girls, yes, the daughters of Emeril. They need to eat gluten-free, and I saw a picture of shortcake and KNEW I had to have some. Right now. And I had strawberries in the fridge. They are a go-to fruit for my morning gluten-free cereal. 

I reviewed the recipe and realized I had everything in the cupboard, including the coconut oil.

Which is really weird-looking stuff, by the way. it looks like "lard," but melts quickly into "oil."

I'm on a health kick, so let me share what I recently learned about coconut oil.  According to Health Remedies Journal:  coconut oil helps memory and cognitive function;  aids in weight loss (because it boosts your energy and enjoyment of life and therefore you won't eat as much); increases energy ("good" fat is where real energy comes from); has a high smoking point so it can replace butter and other fats; speeds up your metabolism (if you eat a tablespoon or two a triggers the thyroid to do good things; reduces inflammation in the body; its lauric acid boosts your immune system; makes your skin and hair look great -- the oils are easily absorbed into the skin without clogging pores.

There! Don't you feel better already?

Anyway, the flavor is subtle in the biscuit, and I do think it made them light and fluffy. Note:
the biscuits need to be eaten right away. They are not good a day later. So, poor me, I had to down a few! Luckily, I had company or I would have been forced to eat them all, and then there go the "benefits" re: the diet!  LOL

So here you go. Enjoy!

Momma’s Strawberry Shortcake with Homemade Biscuits
Makes 8 servings

1 ½ cups gluten-free flour blend (I used tapioca starch, sweet rice flour, arrowroot)
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
¼ cup coconut oil (not sure what I would substitute; I LOVE coconut oil)
½ cup cold whole milk (I used 2%)
1 medium-size egg, lightly beaten (I used large egg)
1 pound strawberries, washed, hulled and sliced (about 2-3 cups)
1 tablespoon granulated sugar
1 to 2 tablespoons water
1 pint heavy whipping cream
1 tablespoon confectioners’ sugar
1 vanilla bean pod , sliced and seeds scraped (I didn’t have and used ½ teaspoon vanilla)

Preheat oven to 425° F.  Grease a large baking sheet with nonstick cooking spray.

Now here’s where I vary. The GIRLS want you to sift and do things by hand. I used my countertop pastry mixer for the following:

Sift the flour, baking powder, xanthan gum, and salt together in a medium bowl.

Add the coconut oil and use your hands to mix until similar-size fine crumbles form. If the coconut oil is solid, it will melt naturally with your body heat and help to form the crumbles. Blend this as smoothly as you can, keeping in mind it will still be a bit lumpy. [In the countertop mixer, this was a cinch!]

Add the cold milk and egg and with a wooden spoon stir well to make a dough. [I didn’t use a wooden spoon.] It should be quite thick and cohesive.

Using a ¼-cup measuring cup, measure out eight servings of dough and place them on the prepared sheet. [I only could make 7 and I didn’t heap.]

Bake 14-16 minutes or until the biscuits are golden brown on top. [I baked 14 on the dot.]

While the biscuits are baking, mix the sliced strawberries with the granulated sugar and the water in a small bowl and give it a good stir. You want the strawberries to retain their shape and allow the sugar to coax the fruit’s natural juices out so you have enough juice to spoon over your biscuits. If your strawberries are super ripe [mine were not], you may only need 1 tablespoon of water. Set aside while you make the whipped cream.

In a medium bowl, whip the heavy cream, confectioners’ sugar, and vanilla bean [As I said, I didn’t have bean so I used a small amount of liquid] with an electric mixer until stiff peaks form. [My note: do not over-whip or it will turn into butter. It took about 3 minutes for me.]

Again, here's we differ. Their picture showed biscuits split, and shortcake presented on plates, which is what I did.

Once your biscuits are cooked, split each one in half and place them in small bowls. Scoop a generous spoonful (about a ¼-cup of strawberries with juice over each. Top with a few heaping spoonfuls of whipped cream and dig in.

Um, I think they meant to put strawberries between halves, top with whopped cream and then top with the other half of the biscuit.

Whatever…it worked. These were delicious!  They did not hold up well for the next day. They became a little hard. Still tasty but not good for shortcake. So use them up the first day. Have 2 if you need to!  They’re not huge.

PS  I made a half recipe and it was just the right size. And I was glad I had company!

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Thursday, June 19, 2014

Strawberry Shortcake--with a Twist

LUCY BURDETTE: I know Father's Day has flown past, but I couldn't resist a shout-out to two fabulous fathers, my dad on the left and my father-in-law on the right. We miss them so!

And I wanted to make something special but not too complicated to help celebrate Father's Day for John. 

It's hard to resist the idea of strawberry shortcake, right? Especially since last Saturday was "National Strawberry Shortcake Day!"Fresh strawberries, crisp, warm
biscuits, homemade whipped cream. The problem is the reality often doesn't quite match up with that fantasy. I'd rather pass than gobble a bread-y supermarket biscuit. And whipped cream out of a can? Just can't do it. 

But as I was making biscuits for dinner the other night, adding a little white whole wheat flour instead of all white, and whirring the oats so they had just enough texture, I thought--now these would be perfect for strawberry shortcake! They are whole grain, but not in an obnoxious aren't I healthy way, and they soak up the strawberry juice without disintegrating into mush:). 

For the biscuits: Make a recipe of the Cottage Oat biscuits a la Jane Brody--recipe right here. Or, if you were clever enough to freeze some, take a few out to thaw.

For the whipped cream:

1 cup heavy or whipped cream
1 tsp vanilla
1 big ripe strawberry, mashed
1 tablespoon powdered sugar

I decided to experiment with adding a little strawberry to the cream so it would come out slightly pink:). So I mashed one big strawberry and mixed it with the sugar. I was worried about making the whipped cream watery, but next time I think I'd use two strawberries. So whip the cream until it's thick, add the vanilla, whip in the strawberry-sugar mixture. You can do this ahead and refrigerate.

For the strawberries, themselves:

 2 cups of strawberries, cleaned and sliced
1 Tbsp sugar

My sister has always taught me that if you rinse fruit and veggies that aren't organic in a bowl of water to which white vinegar has been added, you lose pesticide residue. (I almost always listen to her LOL, so you probably should too!)

Slice the strawberries, stir in the sugar, refrigerate until you're ready to put everything together.

Warm the biscuits, split them open and heap with strawberries, then add the pink whipped cream.  Voila! A celebration fit for a king!

Photo showcases strawberries

Better shot of the biscuit

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