Mother Earth Living

Verdant Vegetarian: Strawberry Shortcakes with Whipped Cream

This old-fashioned, biscuit-style shortcake spotlights any fresh fruit.
By Susan Belsinger
May/June 2004
Add to My MSN

Is there anything better than ripe strawberries? Yes, strawberries sweetened just a little and served with homemade shortcakes and whipped cream.
Photo By Joe Coca


Content Tools

Related Content

The Lazy Gourmet: Easy Homemade Salsa Recipe

This sweet, tart, colorful salsa is a surprisingly complex medley that transforms simple and familia...

Easy Recipes for Homemade Lunches

Try these recipes for homemade lunch staples, such as bread, deli meat and condiments.

Make Homemade Crackers

Our art director tries her best to avoid processed food but can't resist snacking on cheese and crac...

Green Your Life: Natural Dog Treats Review: Buck’s Biscuits Gourmet Dog Treats

Buck’s Biscuits Gourmet Dog Treats are made with organic ingredients and contain no preservatives, m...

Strawberry Shortcakes with Whipped Cream
Makes 8 3-inch shortcakes

This old-fashioned, biscuit-style shortcake spotlights any fresh fruit. Sometimes I put all the ingredients on the table and let guests assemble their own. For a more toothsome biscuit, substitute a half cup of whole-wheat flour for a half cup of the unbleached.

1 quart strawberries
2 tablespoons grenadine syrup
2 cups unbleached white flour
3 teaspoons baking powder
Scant 1/2 teaspoon salt
3 tablespoons sugar
6 tablespoons unsalted butter
1 cup half-and-half
1 tablespoon unsalted butter, melted
1 tablespoon sugar
1 pint whipping cream

1. Preheat oven to 425 degrees Fahrenheit and lightly butter a baking sheet.

2. Rinse, hull, and slice the berries; toss in a bowl with the grenadine and let stand at least 30 minutes.

3. Combine the flour, baking powder, salt, and 2 tablespoons of the sugar in a bowl or processor. Cut the butter into the mixture until it becomes a coarse meal. Add the half-and-half to the dry ingredients and mix until just blended. Do not over-mix.

4. Turn the dough onto a floured surface and knead 8 or 10 times. Roll or pat the dough to about 3/4 -inch thick. Using a 3-inch cutter, cut out rounds, using all the dough. Place the rounds on the baking sheet, brush the tops with melted butter, and sprinkle with remaining sugar.

5. Bake cakes in the center of the oven for 12 to 14 minutes or until golden brown.

6. While baking, add a heaping tablespoon of sugar to the whipping cream and whisk until fluffy.

7. Split shortcakes in half. Place a spoonful of berries on the bottom half with a bit of the juice. Add a dollop of whipped cream and cover with the top half. Repeat with the fruit and cream; garnish the top with a berry slice. Serve immediately.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.