Last week, my boys and I went strawberry picking with some friends and came home with I dunno, about 10 pounds of berries. That pretty much means 10 lbs. of heaven on earth in my book.
Besides face planting into them (which I definitely did more than once), there was enough booty to bake, jam, and freeze (ice cream coming atcha soon!) them. Prentice’s friends had told him that they were making strawberry shortcakes with their berries, and though he’d never had or heard of them before then, he became a bit obsessive about them. Peer pressure of the very best variety, no?
I turned, of course to the handy internet, since there’s no tried and true family recipe in my archives. I decided to go with Kelli’s recipe from The Suburban Soapbox, and it was simple, tasty, and perfect for spending some quality time in the kitchen with a three year old. Especially one who insists on rolling, cutting, and sprinkling the sugar on top with conversations about whether circles, diamonds, or squares are the best shape for strawberry shortcakes. Because when you’re three, that stuff really matters.
So while the strawberry gettin’s are good, you should get you some. And you should also beg, borrow, or steal (not really that one) an opinionated toddler to make this recipe with you.
Recipe adapted from The Suburban Soapbox
Prep Time: 15 minutes || Bake Time: 10-12 minutes
- 2 cups sliced fresh strawberries
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 cup milk
- 2 Tbsp. coarse sugaar
- 1 cup + 1 Tbsp. heavy cream
- 1/4 cup confectioners’ sugar
Preheat the oven to 400 degrees and line a large baking sheet with silpat mats or parchment paper.
In the bowl of an electric mixer, whisk together the flour, sugar, salt, baking powder and baking soda. Add the butter and mix on low speed until the butter is broken into pea sized pieces.
In a small bowl, whisk together the eggs, 1 teaspoon vanilla and milk. Add the mixture to the dry ingredients and stir just until moistened.
Turn the dough out onto a lightly floured surface. Knead lightly and then roll the dough into a circle about 3/4 of an inch thick. Using a 3-inch cutter (of any shape you’d like) or a small glass, cut out four circles and then ball the dough up to roll out again. Cut out two more shortcakes and then repeat for the remaining two.
Place the shortcakes close together on the baking sheet and brush the tops with the 1 Tbsp. of cream. Sprinkle the tops with a little of the coarse sugar. Bake approximately 10-12 minutes or until golden. Remove and let cool on a wire rack approximately 10-15 minutes.
While the biscuits bake, whip the cream, remaining vanilla and confectioners’ sugar in a medium bowl with an electric mixer until medium peaks form. Whip the cream slowly so that it will be more stable and not “weep.” Slice the strawberries.
Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit. Serve immediately.