There is something about ripe strawberries, homemade shortcake and freshly whipped cream that complement warm summer evenings in a way no other dessert can. When I needed to whip up a treat to take to a Fourth of July BBQ, I grabbed a good strawberry shortcake recipe, dug out my 3″ star cookie cutters and threw in a carton of fresh blueberries to bring a festive twist to this summer standard.
I tweaked this shortbread recipe from King Arthur Flour. The buttermilk in this recipe gives the biscuits a good rise and lighter texture than some cream based recipes I have tried. Buttermilk is not something I use often or keep on hand, so I simply sour milk with lemon juice whenever a recipe calls for it.
I think the addition of an egg also makes the dough sturdier and easier to handle then. This makes this recipe better for cookie cutters than some shortcake batters that are meant to be dropped in spoonfuls onto baking sheets. To give the shortcakes a lovely shine, I brushed them with milk and a topped them with a sprinkle of turbinado sugar before popping them into the oven.
When you are making sweet biscuits like shortcakes, it is important to keep your butter cold to achieve a good flake. Over kneading and mixing your dough may also give you tough chewy biscuits, so handle your dough lightly. You can cut shortcakes into whatever shape you like and, besides the ever classic strawberry combo, they pair lovely with many seasonal fruits.
|Star Spangled Strawberry Shortcake
Servings: 18 biscuits Prep time: 15 min Cook time: 8-10 min
*or substitute 1 cup buttermilk
|Shortcake Nutritional Information: 152 kcals, 6 g fat, 3 g sat. fat, 256 mg sodium, 22 g total carbohydrate, 3 g sugar, 1 g fiber, 3 g protein|
What homemade treats are you sharing at your summer bbqs? Share bellow!