Monday, June 24, 2013

strawberry shortcakes a la mode

OK, I have to post this recipe. Handyman made these for my Mother's Day dessert and I just made them again last night to accompany our Sunday night dinner.

This strawberry shortcake was the perfect combination of yummy to easy-to-make ratio.

On Mother's Day, all we had on hand was vanilla ice cream, so thus short cakes a la mode. Last night we had some cream that I quickly whipped up. Both ways are equally delicious. And a different take then these raspberry shortcakes I've made before.

Just a few notes:

-Don't be scared, but the dough is really wet and sticky. Keep your flour out and accessible as you shape and cute these little babies.
-We layered them shortcake-berries-shortcake-berries-cream.


  • 1 1/2 pounds (about 6 cups) fresh strawberries
  • 1/4 cup plus 1/3 cup plus 1 tablespoon sugar
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • Whipped Cream

  1. Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
  2. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not over process.
  3. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
  4. Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
Recipe from

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