Recipe Swap: Strrawberry Shortcakes

We went strawberry picking at Froberg Farms and I had a ton of strawberries on hand.  This recipe was just perfect for the fresh berries.  For this week's recipe swap, it was blogger's choice, so I could choose any recipe from Simple Gourmet Cooking.  I had to go with a strawberry recipe and Miss F was thrilled to be able to help me prepare them.  She was a huge fan of these shortcakes.  I omitted the Grand Marnier to make them kid friendly.  I was torn between her recipe for strawberry yogurt or strawberry shortcakes, but I went ahead and opted for the shortcakes because I know how much Miss F loves whipped cream.  Be sure to check out all the other great recipes below.

Strawberry Shortcakes with Fresh Whipped Cream

1 cup flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons (¾ stick) cold butter, diced
1 large egg, lightly beaten
¼ cup + 1 tablespoon cream
1 pint fresh strawberries, hulled and thickly sliced
3 tablespoons sugar
Sweetened whipped cream, see recipe below

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.

In the bowl of an electric mixer fitted with the paddle attachment, add the flour, 1 tablespoon of sugar, the baking powder, and salt. Add the butter and mix on low speed until the butter is the size of peas. Combine the egg and ¼ cup cream in a small bowl or measuring cup. With the mixer running on low, add to the flour mixture. Mix until just combined. The dough should be sticky.

Remove the dough from the mixing bowl and place onto a well-floured surface. Lightly coat a rolling pin with flour and roll the dough ½ inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter or top of a drinking glass in flour and cut 8 biscuits. Place on the prepared sheet pan, brush the tops of the biscuits with the remaining tablespoon cream, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.

While the biscuits are baking, toss the strawberries with 3 tablespoons of sugar in a medium bowl. If time permits, allow the mixture to sit in the refrigerator for at least half an hour to let the flavors really come together.

To serve, spoon some strawberry mixture onto one or two shortcake biscuits and top with sweetened whipped cream.

Sweetened Whipped Cream

½ cup cold heavy cream
1 tablespoon powdered sugar
½ teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer), whip the cream. When it starts to thicken, add the sugar and vanilla and continue to beat until firm and stiff peaks form. Don't overbeat! If you do overbeat, add more cream.

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