By Kelly Bogard

Mother Nature has a weird sense of humor. Just as I was getting ready for the warmer weather, the snow came. Big, white, fluffy flakes covered Waco and the TFB state office on Wednesday.

The snow reminded me of whipped cream as it piled delicately on the ground. That, of course, got my foodie brain going. What goes better with whipped cream than strawberries? Maybe some shortcake, too? Okay. Since I can’t get it out of my head now, here you go.

For Strawberry Shortcake, you will need…StrawberryShortcake
1 lb. strawberries
1 ¼ c. flour
1 ½ c. heavy cream, chilled
4 tbsp. granulated sugar, divided
1 tbsp. brown sugar, packed
1 ¼ tsp. baking powder
1/3 tsp. salt

The shortcake in the recipe is a lot like a sweet drop biscuit and extremely quick and easy to make. They could be used with many other fruits, but of course I think they are best with bright red strawberries.

First, preheat your oven to 425 degrees. While it’s heating up, wash and slice your strawberries. Mix with 2 tablespoons of the granulated sugar, cover and place in the refrigerator to get nice and juicy.
StrawberryShortcake

Then, in a large bowl, combine the flour, brown sugar, baking powder and salt. Once this is mixed well, slowly add one cup of heavy cream, mixing the entire time.
StrawberryShortcake

Now that the dough has formed a sticky ball, divide it into four biscuits and drop onto a lined baking sheet. Bake for 12-14 minutes or until the tops begin to brown.
StrawberryShortcake

When the biscuits are cooked through, remove them from the oven to cool on a wire rack.
StrawberryShortcake

Finally, whip together the remaining ½ cup of heavy cream with the remaining two tablespoons of granulated sugar.
StrawberryShortcake

Assembly is really up to you. I like to split the shortcake in half and top both sides with strawberries and whipped cream. Others prefer to make a strawberry shortcake sandwich. Whichever you choose, it’s going to taste awesome. Stay warm this weekend and from all of us at Texas Table Top, enjoy!

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Recipe: Strawberry Shortcake

Summary: Classic sweet treat for spring

Ingredients

StrawberryShortcake

  • 1 lb. strawberries
  • 1 ¼ c. flour
  • 1 ½ c. heavy cream, chilled
  • 4 tbsp. granulated sugar, divided
  • 1 tbsp. brown sugar, packed
  • 1 ¼ tsp. baking powder
  • 1/3 tsp. salt

Instructions

  • Preheat the oven to 425 degrees F.
  • Wash and slice strawberries.
  • Stir together with 2 tbsp. granulated sugar.
  • Cover and refrigerate.
  • In a large bowl, mix together flour, brown sugar, baking powder and salt.
  • Slowly mix in 1 cup of heavy cream to create a sticky dough.
  • Divide the dough into four biscuits and drop on a lined baking sheet.
  • Bake in the oven for 12 to 14 minutes or until tops begins to brown.
  • Using an electric mixer, whip together the remaining cream and sugar to create a whipped cream topping.
  • Assemble by layering the strawberries and whipped cream in or on the biscuits.

Baking time (duration): 0 hour(s), 12-14 minutes

Number of servings (yield): 4

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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