Sunday, July 8, 2018

Classic Strawberry Shortcake

A dense, lightly sweetened cake, perfect for sugar sweetened strawberries and whipped cream.
A dense, lightly sweetened cake, perfect for sugar-sweetened, syrupy strawberries and whipped cream.

Classic Strawberry Shortcake

Strawberry shortcake. It's a very simple dish really, but so good! Freshly sliced strawberries left to soak in a little sugar until a syrupy glaze forms, then spooned over a sweetened, biscuit-like dense cake, with those gorgeous sweet juices drizzled on top and finished with a dollop of whipped cream. Now, that's an easy and delicious dessert.

Truly, you can use any good biscuit recipe and sweeten it with a bit of sugar for a decent strawberry shortcake. I certainly have. Cream biscuits are especially good, however, a more classic shortcake, which back in the day, often appeared in the form of a single layer cake, is something that will hold up to those juices!

The batter is quite thick and may also be used to make that familiar drop biscuit that you've probably seen more often these days. Simple and easy either way, you'll enjoy this sweet treat. Here's how to make it and as always, the full recipe text, with measurements and full instructions, can be found further down the page, along with a printable document for your convenience. Just scroll past the step by step pictures below.

First things first. Macerate the berries, which is just a fancy word for rinse, slice and douse in sugar. It's important to taste them first so you can judge just how much sugar you might need. Let those rest covered on your countertop for about an hour.


Preheat oven to 375 degrees F. Grease an 8-inch cake pan with shortening. I like shortening because I wanted that crusty exterior you'll see further down the page. This is a Wilton pan I picked up from Amazon. Whisk together the flour, baking powder, 1/2 cup of sugar and salt. Cut in cold butter until mixture is crumbly. Beat together the buttermilk, vanilla and egg. Make well in center of flour mixture and slowly blend liquid into flour. Batter will be thick and gooey - not quite a dough,but not like pancake batter either. That's what you want. Spread batter in the prepared cake pan.


Bake for about 30 minutes in upper part of the oven, or until a toothpick inserted toward the middle  comes out with just a bit of crumb. Let cool in the pan on a rack for 10 minutes then turn cake out onto the rack.



Split in half while still warm and butter cut sides, or cut into wedges, sandwiching strawberries in between layers and on top. Finish with dollop of whipped cream.


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Recipe: Classic Strawberry Shortcake

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 8 servings

Ingredients
  • 1 pound strawberries, hulled and sliced
  • 1 cup granulated sugar, or to taste, divided
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold butter, cubed
  • 2/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • Reddi Wip or homemade whipped cream
Instructions

Rinse and slice strawberries, rinse again. Taste for sweetness before adding sugar, then add 1/4 to 1/2 cup sugar as needed. Cover and let stand at room temperature for 1 hour.

Preheat oven to 375 degrees F. Grease an 8-inch round cake pan bottom and sides. Whisk together the flour, baking powder, 1/2 cup of the sugar and salt. Cut in cold butter until mixture is crumbly. Beat together the buttermilk, vanilla and egg. Make well in center of flour mixture and slowly blend liquid into flour. Batter will be thick and sticky. Spread batter in prepared cake pan.

Bake for about 30 minutes in upper part of the oven, or until toothpick inserted toward the center comes out with just a bit of crumb. Let cool on a rack in the pan for 10 minutes, then turn out onto the rack. Divide cake into two layers if desired, and while still warm, butter cut sides, or simply cut into wedges. Sandwich strawberries in between layers and on top, and finish with dollop of whipped cream.

For Drop Shortcakes: Use large ice cream scoop to drop 6 mounds of dough onto silpat or very lightly greased cookie sheet and sprinkle a pinch of granulated sugar on top of each biscuit. Bake about 12 minutes, or until golden brown.

Homemade Whipped Cream: Add 1 cup of heavy cream to a chilled mixer bowl with a chilled wire whisk and beat on low until mixture just begins to thicken. Add 1/2 teaspoon of vanilla extract and sprinkle in 1 tablespoon of confectioners sugar a little at a time, increasing speed to medium and beating just until cream has thickened to a whipped topping consistency.

Source: http://deepsouthdish.com

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