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Season’s Best Strawberry Shortcake recipe

Season's Best Strawberry Shortcake.

This version of the quintessential springand summertime dessert, strawberry shortcake, is served withhoney-sweetened strawberries and lusciously embellished whippedcream.

Recipe: Season’s Best StrawberryShortcake

1/3 cup honey
2 tablespoons lemon juice
3 pints strawberries, slicedShortcake:
2 cups all-purpose flour
2 tablespoons granulated sugar
3 1/2 teaspoons baking powder
1/2 cup butter, chilled
1/4 cup sour cream
1/4 to 1/2 cup milkCream:
1 cup whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sour cream

  • For Topping: Combine honey and lemon juicein medium bowl. Stir in strawberries. Chill.
  • For Shortcake: Combine flour, sugar, andbaking powder; cut in butter until mixture resembles fine crumbs.Add sour cream; mix in lightly with fork. With fork, stir injust enough milk to form soft dough.
  • On lightly floured surface, roll doughto 1/2-inch thickness. Cut with 3-inch biscuit cutter. Re-rolldough as necessary to make six shortcakes. Place on ungreasedcookie sheet.
  • Bake at 425°F (220°C) for 15 minutesor until golden brown.
  • For Cream: Beat cream until soft peaksform. Add sugar and vanilla; continue beating until stiff peaksform. Fold in sour cream. Chill.
  • When ready to serve, split shortcakesin half. Place bottom half on serving plates. Top with half ofstrawberries and half of cream; repeat layers.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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