Daily Recipe: Strawberry Shortcake
Today is so lovely.
It’s the perfect day for a simple recipe that can be enjoyed in the sunshine. There’s something about strawberry shortcake that makes us crave summer. And while the calendar says it’s March, we’re already pulling out the shorts, lemonade and sunscreen in central Texas.
Ending your day in the sun with some BBQ and strawberry shortcake may be the perfect way to kick off this busy, music-filled weekend. We’re lucky to live in Texas where you can find fresh, local strawberries during what is still technically, “winter” (the March equinox is March 20th, in case you were wondering.)
Not only are strawberries some of the most popular fruits, they’re also good for you! One cup of strawberries contains 136% of the RDA of vitamin C and 13% of the RDA of dietary fiber.
Here are some fun strawberry facts that you can add to your growing food facts list. The average strawberry has 200 seeds, they’re a member of the rose family and are the only fruit with seeds on the outside. What a delicious and fascinating little fruit.
This recipe is basic and can be made in a pinch. It’s perfect for your simple SX recipe bank. Enjoy the sunshine and the weekend! Happy eating!
Strawberry Shortcake Recipe
From: Food Network
- 1 1/2 pounds strawberries, stemmed and quartered
- 5 Tbsp sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp sugar
- 3/4 tsp salt
- 1 1/2 cups heavy cream
- Whipped cream, recipe follows
Mix strawberries with 3 Tbsp sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 Tbsp sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place the mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and t hen the shortcake top. Spoon more strawberries over the top and serve.
- 1 1/2 cups heavy cream, chilled
- 3 Tbsp sugar
- 1 1/2 tsp vanilla extract
- 1 tsp freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.