Chip Mom’s Kitchen #32: Strawberry Shortcake

- Posted September 7th, 2016 by

When I was young my dad would buy the tubs of frozen strawberries and packages of little, indented, twinkie-like sponge cakes and serve up some dessert. In my old age, I found myself wanting a bit of that childhood sweetness. I didn’t know how tough it would be to make Strawberry Shortcake from scratch. Turns out, its as easy as making biscuits!

Strawberry Shortcake

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Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Apparently these can be made even easier by using Bisquik. Thats apparently how my grandma used to make them!

Quest Items:
1 lb strawberries, stemmed and sliced
2 tbsp sugar

1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup cold heavy cream

1/2 cup heavy whipping cream
1 tablespoon confectioners sugar

Musical Accompaniment:

As delicious to the ears as this shortcake is to the palate!

Illustrated Guide:

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First ya get your berries and you slice ’em, you slice ’em!  I was curious how much sliced berry a pound made.  Turns out is about 2 1/2 cups worth!

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Add sugar, mix, and let sit at room temp.  This will get you the sauce-y strawberries you desire with minimal effort on your part!

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The shortcake is truely more of a biscuit (I’m speaking American here), so all it takes is stirring together flour, salt, sugar, and baking powder…

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…and then gradually adding your heavy cream.  I stirred mine in in three sections of a quarter cup each, making sure to combine thoroughly each time.

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Turn out your biscuit dough onto a parchment-lined cookie sheet and divide into fourths.

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For a bit of extra color, I brushed each shaped shortcake with a bit of melted butter.  This isn’t a requirement by any means.  Also, yes, I know that brush says “Budweiser”.  No, it is not mine.  Yes, I borrowed it from my husband.  Into the oven with these little babies! 425*F for 12 minutes.

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Protip: Whipped Cream comes out best when you use a cold bowl!

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I am in whipped cream easy mode because I am lucky enough to have a Kitchenaid.  If you are not as lucky, I recommend an electric hand mixer or else you are going to be spending way too much quality time with a whisk.  Heavy Cream + Confectioners (Powdered) Sugar + Time = WHIPPED CREAM!  Go until the peaks are stiff, but not so much that it starts to look lumpy.

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When the shortcake is cool… ASSEMBLE! Oh, and don’t forget to devour it.

And also, Chip Mom luvs ya!  Til next time, chip kids…

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