No dessert says it’s springtime quite like strawberry shortcake. Strawberries are coming in sweet right now, and this shortcake makes a stunning birthday cake, or weekend treat.
The batter is as easy to make as biscuit dough. It is studded with ruby red chunks of strawberries, and layered with more fresh strawberries, and clouds of sweetened whipped cream.
I add a little crunch with a sprinkling of chunky turbinado sugar beneath the cake as it bakes, and a crunchy, crisp layer on top, as well. The addition creates yet another texture amid the soft pillowy cake, fresh strawberries, and smooth whipped cream.
A serving of this strawberry shortcake is like a serving of sunshine. It’s sure to be a hit around your table or for your next barbeque.
Enjoy the season’s bounty, and enjoy food made fresh!
Strawberry Shortcake Stack
2½ cups all-purpose flour ¼ cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1 stick cold butter, diced 1 cup milk ½ cup fresh strawberries, diced 2 tablespoons turbinado sugar Additional diced berries for topping, and/or strawberry compote Sweetened whipped cream for serving Preheat oven to 450° F. Line an 8-inch round cakepan with parchment paper. Sprinkle 1 tablespoon turbinado sugar evenly over the parchment paper.
In a medium mixing bowl, mix flour, sugar, baking powder and salt. Add the pieces of cold butter and combine by hand until pea-size crumbs are formed.
Add milk and mix in with a spoon until incorporated. Fold in 1/2 cup diced strawberries.
Turn dough out onto a floured surface and knead with floured hands until you form a ball. Roll out into a ¾-inch thick 8-inch circle. Place in the parchment-lined cakepan. Sprinkle top with remaining turbinado sugar and bake in preheated oven for 20 to 25 minutes. Cool completely, then cut horizontally into two layers.
Place fresh berries and/or berry compote atop bottom layer, and then place top layer of cake over the berries. Spread a portion of whipped cream over the top of the cake and add more berries or compote. Slice into servings and serve with additional whipped cream if desired. Makes 6 servings. Refrigerate leftovers.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
