It won’t be strawberry season here until June, but soon the stores will have the lovely Florida strawberries fresh and cheap! Here’s a nice recipe for an old fashioned, biscuit style strawberry shortcake. Top with whipping cream, whipped cream, ice cream or try the French Cream (recipe below).
Old Fashioned Strawberry Shortcake
- 3 pints fresh strawberries, sliced
- 1/4 cup honey
- 4 tsp. lemon juice
- 2 cups all-purpose flour
- 2 Tbsp. sugar
- 3-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup butter
- 1/4 cup shortening
- 1/4 cup sour cream
- 1/4 – 1/2 cup milk
- 3 Tbsp. soft butter
- 2 cups whipping cream, plain or whipped, or French Cream* (recipe below)
- Combine the strawberries, honey and lemon juice in medium bowl. Let stand at room temperature at least one hour.
- For shortcake: Preheat oven to 400° F. Combine the dry ingredients together in medium bowl or food processor. Add 1/4 cup butter and shortening, working it thoroughly into flour mixture.Lightly mix in the sour cream with a fork. Add just enough milk to make a soft dough.
- Roll out dough to 3/4 inch thickness on a lightly floured surface (circle will be 6 to 7 inches). Spread with remaining butter. Fold dough over (it will be about 1-3/4 inches thinck). Divide in half. For 4-inch biscuits, roll 3/4 to 1 inch thick and cut or pat into 4 rounds. To make 3-inch rounds, roll dough 5/8 to 3/4 inch thick.
- Place biscuits on ungreased cookie sheet and prick with fork. Bake 20 minutes or until golden.
- While still hot, split in half. Place on serving plates. Drain berries, reserving juice and use about 1/3 of the berries to fill centers. Cover with second biscuit layer and spoon remaining berries and juice over tops. Serve warm with whipping cream or French Cream*.
- *French Cream: 1 part sour cream, 2 parts whipping cream. Combine in saucepand and heat to 110° F. Place in bowl or crock and allow to stand at room temperature overnight or until thickened. Refrigerate for up to 2 weeks.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Number of servings (yield): 6
Adapted from Best of Bon Appetit | Photo