When I say Quick and Easy Strawberry Shortcakes, I really mean quick and easy. These were ready to be eaten in less than an hour. Had all my props been ready before I started baking I could have shaved 15 minutes off that hour. If you’re not preparing for a photo shoot, you’ll be in shortcake heaven in about a half hour.
I am notorious for buying produce and waiting until it’s almost walking to the garbage disposal before I use it. This time I was determined to use my beautiful berries before their demise. It was also time for me to get into high gear and use my self-rising flour. I see lots of biscuits and shortcakes in our future.
With Memorial Day coming up these strawberry shortcakes fulfill your promise of dessert for the family. They will also allow you to get outside quickly so you can get to the important task of lounging. While you’re at it prepare a pitcher of your favorite summer beverage and add one of those cute umbrella picks and save a strawberry for garnish.
This recipe was adapted from King Arthur Flour. The original recipe states that brushing the tops with melted butter and then sprinkling them with a sugar-cinnamon mixture is optional. I think not, dear friends. Treat yourself and take these cutie-patooties all the way.
- 2 cups King Arthur Unbleached Self-Rising Flour
- 2 TBS sugar
- 1 tsp vanilla
- 1 cup heavy cream
- 1-2 TBS milk
- 1-2 TBS (1/2 -1 ounce) melted butter, (optional)
- 1 ½ TBS Turbinado Sugar
- ½ tsp cinnamon
- 1 pt strawberries, hulled and sliced
- Whipped cream
- Preheat the oven to 425°F.
- Whisk together the flour and the sugar.
- In a separate bowl, whisk the vanilla into the cream.
- Make a well in the flour/sugar mixture, pour the vanilla and cream into the well, and stir until everything comes together.
- If there's dry flour around the sides and bottom of the bowl, stir in additional cream or milk until all the flour is moistened.
- Turn the dough onto a well-floured work surface, sprinkle flour on top of the dough, and fold it over several times.
- Pat the dough into a 7" circle about ½" thick.
- Use a sharp biscuit cutter (2¼" is a good size) to cut rounds.
- Place cut rounds on an ungreased, parchment or silpat-lined baking sheet.
- Brush the tops of the biscuits with melted butter and sprinkle with turbinado sugar and cinnamon.
- Bake the biscuits for 12 to 16 minutes, until they're golden brown.
- Remove the biscuits from the oven, and cool on a rack.
- To make shortcake: Split the biscuits in half horizontally and top each bottom half with strawberries and whipped cream.
- Add the top halves, and top with whipped cream.
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Chloe Crabtree from Celebrate and Decorate has organized another fabulous Tablescape blog hop. It begins today and runs until Friday. This time the theme is Broadway in honor of the 71st Annual Tony Awards which take place on June 11. Please take a few minutes to visit the bloggers who are participating. My Broadway themed post will go live on Thursday.
Life and Linda | Creatively Homespun | From My Carolina Home
A Casa di Bianca | Bluesky Kitchen | Our Crafty Mom
Sweet Sensations | The Painted Apron | My French Twist | Panoply
Simple Nature Decor | Supper Table Talk | Celebrate & Decorate