My friend Carolyn asked me what she should make for Easter Dinner dessert. My Easter go-to dessert is either Strawberry Pie or Strawberry Shortcake. Since the pie is a bit risky, I told her I’d share my Strawberry Shortcake recipe today on the blog. It is great because you can make the shortcakes ahead of time and just assemble them before dinner. They are so pretty and almost sing out “Spring is Here”! Don’t you agree?
2 quarts strawberries or mixed berries, cleaned and hulled, sliced
4 Tbs. sugar
1 Tbs. chambord (optional)
2 cups flour
3 tsp baking powder
1 tsp baking soda
4 Tbs. sugar
1/2 tsp salt
1/3 cup butter, chilled and cubed
2/3 cup evaporated milk
1 egg white
1 cup heavy whipping cream
3 Tbs. sugar
1 1/2 tsp vanilla extract
A few hours before serving, combine the fruit with the chambord and the sugar. Cover and set aside.
Make the whipped cream by beating cold whipping cream with the sugar and the vanilla until the cream is thick. (I chill my beaters and bowl in the freezer.) Store in frig until ready to use.
Make the shortcakes. Preheat the oven to 425 degrees. In a bowl, combine the flour, baking powder, baking soda, sugar and salt. Now cut in the butter with a pastry blender or fork. Combine the egg and evaporated milk in a bowl and give it a whisk. Now add it to the dry ingredients. Stir with a fork until all the flour is damp and it comes together. Flatten the dough on a flour dusted board and cut out 3 inch circles using a biscuit cutter or a glass. Place on a parchment lined baking sheet. Beat an egg white in a small bowl and brush it on the tops of the shortcakes. Sprinkle with a bit of sugar. Bake for 10-13 minutes. Remove when they are a light golden color.
To assemble: Split the shortcakes in half. Put one half on the plate. Top with some berries. Place other half of the shortcake on top of the fruit and put more berries on top. Add a dollop of the whipped cream and serve!
What do I love about this recipe? I love the first strawberry shortcake dessert of the year. It totally reminds us that spring is here and to me…that is a very good thing!
What don’t I love about this recipe? Well, nothing really. It is quick, easy and tasty…what isn’t to love!