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Strawberry Shortcake

July 1, 2011

Shortcake1~ Story: Patty ~ Recipe/Photos: Mary ~

Strawberries always remind me of spring and my first years on the farm. Being from the city, spring meant toe nail polish, the redder the better, and flip-flops. Ah, the joys of freedom for ten red toes! Until it came time to pick strawberries, that is. It took me a good ten years to learn that painting toenails red meant trying to pick red toenails instead of red strawberries……all half acre of them…….imported from Grandma Winker’s garden.
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Kate says. “One for the basket two for the mouth,” was the kids’ rule of thumb, but we always made sure there was enough in our baskets for shortcake!!
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Sean said on Facebook when the photo was posted: My favorite kind of strawberry short cake, I looked on the site for this recipe but didn’t find so went to the Betty Crocker site. Made it for the first time in forever and it was awesome. Made individual cakes and the kids devoured them, DOH, forgot to take pics! I love strawberry season.
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Shortcake 8 Shortcake 6
Shortcake 7 Shortcake 5
Shortcake 3 Shortcake 2

Strawberry Shortcake

Biscuit
Preheat oven to 450
position rack in center of oven.
Spray an 8″ round cake pan.
In a mixing bowl combine:
3 Cups Sifted All-purpose Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Drop in and cut with a fork or pastry blender:
1/2 Cup Butter in chunks
cut until the butter is the size of peas (or smaller) and well coated with the flour mixture. DO NOT allow the butter to form a paste with the flour!
Add:
1 1/8 Cups Buttermilk
Mix with a rubber scraper, just until flour is wet. DO NOT OVER MIX!
Dump the dough into your prepared pan, gently even it out.
Bake for 20-30 minutes just until golden brown and the edges start to pull away from the sides of the pan.
Set on cooling rack and cool completely before removing biscuit from pan.

While cake is cooling hull and slice in large pieces:
2 quarts of Strawberries
Place in bowl and sprinkle over the top:
2 Tbsp 18 yr Balsamic Vinegar 

1/3-1/2 Cup Sugar Refrigerate until you’re ready to use, then give them a big stir before you do use them.

Whipped Cream
Place an extremely clean mixing bowl and mixer whip in the freezer and allow to chill for at least 10 minutes.
When chilled place:
1 Pint Heavy Whipping Cream
Whip on high until limp peaks form then add:
1/3 Cup Sugar
1 Tbsp Vanilla
Continue to beat until firm peaks form. Do not over-whip into butter!

Cut biscuit (cake) in half horizontally as indicated in photo above. Then continue to follow the photo tutorial and enjoy your summer!

Shortcake 9
8 Comments leave one →
  1. July 1, 2011 11:10 am

    I like the looks of your fridge… GREG PS my last comment may have gotten lost.

  2. Pat permalink
    July 2, 2011 9:41 am

    That’s the MOST BEAUTIFUL Strawberry Shortcake I’ve ever seen!!!
    KUDOS, Mary!!! Mine never looked that gorgeous.

  3. July 2, 2011 12:40 pm

    I actually like all the crumbs in the first photo. It’s looks “rustic”! 🙂

  4. Katy permalink
    July 2, 2011 7:32 pm

    Your refrigerator tells me that you have your priorities straight.

  5. July 3, 2011 4:14 am

    WOW. We had a huge bowl of strawberries yesterday and ate them just as they were, which was great because they were sweet and lovely, but what I really wanted was your towering creation! Next time…

  6. July 6, 2011 3:21 pm

    That looks amazing!! And I love the crumbs on the counter – its much better than what my kitchen looks like when I cook – I pretty much use every single utencil, pot, plate and pan I own! 😀

  7. July 10, 2011 6:45 am

    what a beautiful cake!

  8. Karen permalink
    June 23, 2015 7:20 pm

    This was everything strawberry short cake should be. Moist, crumbly and no too sweet! Love the recipe and love your website!

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