Yummy Berry Strawberry Shortcake

I really like my strawberry shortcake and so do most folks who taste it. One of my sons particularly likes it, and when he asks for it, I try and oblige. Originally got this recipe from “Great Good Food” which is written by the authors of the Silver Palate Cookbooks. Not sure they have a lot of great recipes in this particular book, but this one qualifies with 4 stars. I made some changes in the recipe… used whole wheat flour in the biscuits and added cinnamon… also use whipped cream and vanilla yogurt. Here’s our rendition.

First the biscuits…..

Buttermilk Dessert Biscuits
4 cups whole wheat pastry flour
1/3 cup sugar
2 Tbsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1/2 tsp. cinnamon
2 cups low-fat buttermilk
6 Tbsp. melted butter
2-3 Tbsp. vanilla extract

Directions:
1. Preheat oven to 400 degrees F. Lightly spray a cookie sheet with vegetable oil.
2. Place the flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium-size mixing bowl and mix to combine. Add buttermilk, butter, and vanilla. Mix with a fork until just blended. Do not overmix or biscuits will be tough. Add an additional tablespoon buttermilk if it seems too dry. Dough should be fairly sticky.
3. Drop the dough by heaping tablespoons a couple inches apart. (Note: this recipe says it should make 24 biscuits, but I make larger ones and get about 12-15). You may need two cookie sheets or bake them in shifts.
4. Bake for 10-12 minutes, until light golden brown. Remove from oven and cool.

Now for the Strawberry part once the biscuits are done…

Berry Strawberry Shortcake
4 quarts of strawberries, cleaned, and sliced
Juice of 2 oranges
Juice of 3 lemons
1/2 cup sugar
1 1/2 cups vanilla yogurt (I like the Oski Greek Yogurt brand)
1 Tbsp. vanilla extract
Buttermilk Biscuits
Cool Whip or real whipped cream

Directions:
1. Place 2 1/2 – 3 cups of strawberries, the orange and lemon juices, and sugar in a blender and process until smooth. (I used my immersion blender for this – lot less messy). Pour all but 1/2 cup of the puree over the rest of the berries. Set aside.
2. In small bowl, place the yogurt, 1/2 cup of reserver berry puree, and vanilla. Blend well. Refrigerate if you won’t be using it soon.
3. To Server – Split biscuits in half horizontally. Generously spoon berries between the layers and over top. Top with a dollop of the strawberry cream and Cool Whip. Serve immediately.

Wish I had a picture of this… maybe next time I make it I will take one. Also have a berry cobbler recipe I should put up that is equally yummy!

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