So now that you’re feeling a lot better about yourself after reading about our underwear situation (you’re welcome for the self esteem boost, by the way. I’m sure you’re thinking, man, I thought I had problems. This woman is a disaster.) Anyway. Let’s talk Strawberry Shortcake. And here we are. FIVE YEARS LATER. Now, he is small for an 8-year-old for sure, but still. Five YEARS?? Should anyone wear the same underwear for 5 years in a row?? (Don’t answer that. And please do not ask how old my underwear is. I HAVE NO IDEA.) He even mentioned it the other day. “Mom, I think I need new underwear.” You know it’s bad when an 8-year-old boy notices something about his clothes. They usually don’t notice anything at all unless there is a pocket knife, dragons, or Pokemon involved. Why am I so bad at this? My ineptitude when it comes to supplying my children with appropriate clothing shocks even me sometimes. FIVE YEARS??? Nope. That’s way too overwhelming. I usually end up thinking to myself, well, they are wearing clothes today. Probably they can wear them again tomorrow. And it will be fine. You guys! What is wrong with me! In my defense, I do the exact same thing with my own wardrobe. I definitely still have clothes from high school. (But probably not any underwear. LET’S HOPE.) Facebook | Pinterest | Instagram Have you seen those sad little round yellow cakes they sell in the deli at the grocery store? The weird, spongey things? Sometimes they display them over into the produce section next to the strawberries, trying to entice you. Like, yum, don’t you want to eat this questionable squishy thing with these strawberries? Chop up some COLD COLD butter. You can even use frozen butter. Cold butter makes for flaky biscuits and don’t you forget it. Then get out your trusty pastry cutter and cut it in. If you don’t have a pastry cutter, you can use a fork or a butter knife. (You can even use a cheese grater to incorporate the butter; see my biscuit post for details on that method.) You don’t want to blend the butter into the flour; you want to CUT the butter into small chunks. By the time you’re done, it should look like a bunch of small, pea-sized pieces of butter with flour stuck to them. Now it’s time for cold buttermilk. I love the tart flavor that buttermilk brings, but you can use heavy cream or even half and half will do. See notes for how to make “cheater” buttermilk with vinegar or lemon juice. Use a rubber spatula to mix the buttermilk into the flour mixture. When it forms a shaggy dough, cover your hands with flour and start kneading with your hands. Don’t overwork the dough. Turn the dough onto a floured surface and roll into a rectangle about 9×13 inches. Fold it in half. Then in half again, and again. Then pat the dough into a thick rectangle. Use a rolling pin if you need to, or just your hands is fine if the top is smooth enough. You want your final dough to be about 1 and 1/4 inch thick. We want nice and tall shortcakes! Brush with cream, sprinkle with a bit of sugar and bake. Look at all those flaky layers! We are not just sprinkling a little sugar on sliced strawberries and calling it a day. That’s the traditional method. As the sugar dissolves into the strawberries, it makes the fruit release its juices and you end up with a nice thin syrupy situation. But a minimal amount of thin syrupy juice is not enough for me. So after we’ve added the sugar, we’re going to cook down some strawberry jam for the ultimate thick and juicy strawberry shortcake topping! A little lemon and vanilla bring out all the tart sweetness of these beautiful berries. I posted this Fresh Strawberry Topping recipe on the blog years ago, and I love using it as a topping for ice cream, pancakes, french toast, basically anything! It’s so good. You don’t have to take these extra steps. Plain ol’ fresh strawberries sprinkled with sugar is still going to taste amazing! But I love that the extra strawberry syrup that this recipe makes means that every shortcake gets completely soaked in strawberry goodness. Who can say no to that?? The whipped cream comes together in a few simple steps:
Add the ingredients to your bowl or stand mixer: cream, powdered sugar, vanilla. Beat these ingredients on high speed for 2-5 minutes When the cream has thickened, peaks are forming, and when you lift the beaters out the peaks hold their shape, you’re done! Stop mixing. Keep the whipped cream refrigerated until ready to serve.
Add fresh blueberries to the cooked, cooled strawberry topping or just sprinkle some on top for patriotic appeal. ‘Murica! Instead of strawberry topping, feel free to top these shortcakes with other fresh fruits, like juicy mangoes, ripe peaches, or even sweet cherries. Drizzle dark chocolate sauce on top for that chocolate-covered-strawberry vibe. Switch out the whipped cream for high quality vanilla ice cream. Add a little coconut or rum extract to the whipped cream.
On its own, the shortcake will last on the countertop (well covered) for 2-3 days, or in the fridge for up to a week. They can also be stored in the freezer for 2-3 months. To enjoy again, thaw on the counter in the sealed container if frozen, then serve with strawberry sauce. The strawberry sauce will last in the fridge for up to 1 week. You can also freeze it for up to 3 months. When you’re ready to serve, thaw in the fridge, then serve cold or warm on the stove or in the microwave.
Strawberry Lemon Shortcake » Who doesn’t want a little lemon with their shortcake? Pig Pickin Cake (Sunshine Cake) » so light and refreshing, with layers of mandarin yellow cake and pineapple whipped cream! Rhubarb Shortbread Bars » these are my absolute favorite spring dessert! Strawberry Truffle Cake » this recipe involves smashing a cake. Always a win. Carrot Cake with Cream Cheese Maple Pecan Frosting » who could say no to this?? Strawberry Pineapple Meringue Cake » this really unique recipe is worth the effort! Perfect for Easter. Coconut Frosted Sugar Cookies with Strawberry Hearts » I love these easy sugar cookies! Strawberry Glace Pie » these photos need a serious update but this recipe is legit. Fresh Blackberry Glace Pie » same as the strawberry version, but using fresh blackberries! Easy Homemade Cherry Pie Bars » I LOVE these shortbread bars in the summer! The Best Zesty Key Lime Pie » It’s so tart! I love it! Truly The Best Crepes I’ve Ever Had » homemade is the best, and this recipe is the best this side of France Rhubarb Custard Pie » my favorite pie. Maybe ever. Also the ugliest. You can’t have everything, can you? Strawberry Lemonade Cake from Miss in the Kitchen Strawberry Crumb Bars from Tastes of Lizzy T Strawberry Pretzel Salad from Spaceships and Laser Beams
