Strawberries and Summertime
Gosh, is there anything prettier than strawberry shortcakes? To me, it is the perfect spring and summer dessert when strawberries are fresh and in-season. It’s a light dessert too. You can easily eat it after your grilled hamburger or hot dogs and not feel like a stuffed pig but you’ll still be totally satisfied!
Southern Strawberry Shortcakes
Homemade shortcakes are meant to be lightly sweetened and just a tad crumbly. Not dry but they should be just a bit crumbly to add texture to each bite. The crumbly shortcake plus the softened and sweetened strawberries and whipped cream combine to create the perfect bite!
You don’t need any special tools for this. I use my hands and a fork. It’s easier to cut the butter into the flour with my fingers and a fork will do the rest of the job. With shortcakes, it’s not about looking perfectly round and smooth. These are basically just sweetened drop biscuits so no need for perfection!
for the shortcakes:
1 1/2 cups all-purpose flour (I prefer White Lily brand)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 tsp lemon zest
1/2 cup buttermilk
1/2 stick (4 oz) cold salted butter
coarse sugar (or white sugar)
Combine sliced strawberries, sugar and lemon juice in a bowl. Stir and cover.
Place in the fridge for an hour or more to release juices. Preheat oven to 425F degrees and line a baking pan with parchment paper. Combine flour, baking powder, baking soda, sugar and lemon zest in a small bowl (or food processor).
- for the shortcakes:
- 1 1/2 cups all-purpose flour I prefer White Lily brand
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 tsp lemon zest
- 1/2 cup buttermilk
- 1/2 stick (4 oz) cold salted butter
- coarse sugar or white sugar
- for the topping:
- 3 cups fresh strawberries tops removed and sliced
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- whipped cream
- Combine sliced strawberries, sugar and lemon juice in a bowl. Stir and cover.
- Place in the fridge for an hour or more to release juices.
- Preheat oven to 425F degrees and line a baking pan with parchment paper.
- Combine flour, baking powder, baking soda, sugar and lemon zest in a small bowl (or food processor).
- Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs.
- Stir in buttermilk until you have a thick, sticky batter.
- Drop dough onto the baking sheet (this makes 6 shortcakes).
- Sprinkle dough with coarse sugar. Bake for 15 minutes or until lightly browned.
- Slice open biscuits and serve with layers of strawberries, their juice and whipped cream.