my favorite strawberry shortcake
Berries just came back into season here a few days ago. It seems like local berries always taste sweeter than those 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 settled on. I hope you enjoy it as much as we do.
Blue Ribbon Recipe
Looking for a new favorite strawberry shortcake? We've got the recipe for you! The strawberries are fresh, and with their tangy, sweet flavor, the glaze complements them nicely. The homemade shortcakes are light and fluffy, yet rich and buttery. They complement the fresh berries just perfectly. Cool and creamy whipped cream on top rounds out this delicious strawberry shortcake.
prep time
1 Hr
cook time
12 Min
method
Bake
yield
8 serving(s)
Ingredients
- STRAWBERRIES
- 4 cups strawberries, sliced
- 1/3 cup granulated sugar
- GLAZE
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup lemon-lime soda
- 1 tablespoon lemon juice
- 1 1/2 ounces strawberry gelatin (1/2 of a 3 oz package)
- SHORTCAKES
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 cup butter, cut into pieces
- 3/4 cup half and half
- 2 tablespoons milk, for brushing (optional)
- 2 tablespoons granulated sugar, for sprinkling (optional)
- TOPPING
- - whipped cream or whipped topping
How To Make my favorite strawberry shortcake
-
Step 1To prepare the strawberries, add them to a bowl and sprinkle with the sugar. Cover and place in the refrigerator until needed. -
Step 2For the glaze, whisk together the sugar, corn starch, and lemon-lime soda in a medium saucepan. Bring to a boil over medium-high heat. Boil for 1 minute or until slightly thickened. Remove from the heat. Add the lemon juice and strawberry gelatin. Set aside to cool.
-
Step 3For the shortcake, preheat the oven to 425 degrees F and set the rack to the middle position. Mix the flour, baking powder, salt, and sugar together in a large bowl or food processor. Using either a pastry cutter or the food processor, cut the butter into the flour mixture until it resembles a coarse meal.
-
Step 4With a fork, stir in the half and half, just until the dough is moist. Let stand for 1 minute.
-
Step 5Lightly 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" x 12" rectangle. Using a pizza cutter, cut the dough into 8 pieces.
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Step 6Transfer to a buttered foil-lined baking sheet. Brush the tops with milk and sprinkle with sugar, if using. Bake for 10-12 minutes or until golden brown.
-
Step 7To assemble, split each biscuit horizontally with a serrated knife. Spoon the strawberries onto both halves. Spoon the glaze over the berries. Place a dollop of whipped topping on top of the glaze. Serve. All items can be stored in the fridge separately until ready to serve. To spoon the glaze on top of the 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Category:
Other Desserts
Keyword:
#desserts
Keyword:
#strawberries
Keyword:
#strawberry
Keyword:
#Summer
Keyword:
#Spring
Keyword:
#glaze
Keyword:
#shortcake
Keyword:
#strawberry shortcake
Ingredient:
Fruit
Method:
Bake
Culture:
American
Collection:
Spring Recipes
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