My Favorite Strawberry Shortcake

Sherry Wilkins

By
@lioness92962

Berries just came back into season here a few days ago. Seems like local berries always taste sweeter than the ones that are shipped in from out of state.

For several years I looked for one Strawberry Shortcake recipe that would suit me. I finally gave up and modified several different recipes into one. This is what I finally settled on. I hope you enjoy them as much as we do.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Looking for a new favorite? We've got the shortcake for you! The lightly sweet cake showcases the fresh berries just perfectly. Prepare to fall in love.

Ingredients

STRAWBERRIES:

4 c
strawberries, sliced
1/3 c
sugar

GLAZE:

1/2 c
sugar
2 Tbsp
cornstarch
1 c
lemon-lime soda pop (such as sprite or 7up)
1 Tbsp
lemon juice
1 1/2 oz
strawberry gelatin (1/2 of a 3 ounce package)

SHORTCAKES:

2 c
all purpose flour
1 Tbsp
baking powder
3 Tbsp
sugar
1/2 tsp
salt
1 stick
butter
3/4 c
half and half

TOPPING

whipped cream or whipped topping (optional)

Directions Step-By-Step

1
Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
2
For Glaze:
In a medium saucepan, whisk together sugar, cornstarch and lemon-lime soda pop.
Over medium high heat, bring to a boil.
Boil 1 minute or until slightly thickened.
Romove from heat and add lemon juice and strawberry gelatin.
Set aside to cool.
3
For Shortcake:
Preheat oven to 425 degrees and set rack to middle position.
Cut butter into pieces.
Mix the flour, baking powder, salt and sugar.
Using either a pastry cutter or food processor cut butter into flour mixture until it resembles course meal.
With a fork, stir in the half and half, just until the dough is moist.
Let stand for 1 minute.
Lightly flour a workstation and turn the dough onto it.
Fold the dough over on itself 2-3 times, until it is holding together and less sticky.
Gently pat the dough into a 6"x12" rectangle. Using a pizza cutter, cut the dough into 8 pieces.
Transfer to a buttered foil-lined baking sheet.
Optional step is to brush tops with milk and sprinkle with sugar.
Bake 10-12 minutes until golden brown.
4
Assembly:
Split each biscuit horizontally with a serrated knife.
Spoon strawberries onto both halves.
Spoon glaze over berries.
Place dollop of whipped topping on top of glaze.
Serve.
5
Tips:
All items can be stored in fridge separately until ready to serve. To spoon the glaze on top of berries after it has been refrigerated, just microwave for a minute or two to make it come back to a more liquid state.

I like to bake extra shortcakes and store them in the freezer for later use.

You can use fresh or frozen berries. I buy local berries when they are in season, cap them, dry them, lay them in a single layer on a baking sheet freeze then put in a ziplock bag.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Collection: Spring Recipes