Old Fashioned Strawberry Shortcake
To celebrate Spring or any other Special Occasion!
Way back when, I remember my mom baked and cooked with fresh seasonal fruits and vegetables available only during their growing season. Today we can find most fresh fruits and veggies available any time of the year.
Needless to say berries were only available in the spring and early summer and that’s when mom treated us to this old fashioned strawberry shortcake.
It was one of my mom’s favorite desserts to make even in later years when she and dad moved to Florida. She used to say that ‘now-a-days it’s so great’ that she could buy fresh berries all year long.
For Mother’s Day I wanted to make mom’s favorite Strawberry Shortcake to honor her and share my memories with my family. I made the shortcake using a basic recipe and just added fresh strawberries and whipped cream.
Because I wanted to keep this dessert as simple as mom had made it in the ’50’s and 60’s, I just cut up fresh strawberries and tossed them in a bowl with a Tablespoon of sugar and a squeeze of fresh lemon juice. Taste for flavor and add more sugar and/or lemon as desired. Feel free to use honey in place of sugar and also add a teaspoon of vanilla extract. Place the prepared strawberries, covered, in the fridge until ready to assemble the dessert.
I remember my mom made bisquick biscuits for the shortcakes. She sliced each shortcake in half and added the fresh strawberries on the bottom, topped it with whipped cream then placed the remaining half on top. It was simply done and we all enjoyed the special spring/summer dessert. Simple doesn’t get any better than this.
It’s easy to put this dessert together:
- place bottom shortcake layer on plate
- place cut-up berries with juices on the shortcake
- top berries with whipped cream
- place another shortcake layer on the whipped cream
- top with more berries with juices
- add more whipped cream
- 1¼ cups AP flour (I used Whole Wheat Pastry Flour)
- 3 tbls. sugar (or your preferred sugar alternative)
- 1 tsp. baking powder
- ⅛ tsp. salt
- 3 tbls. chilled butter cut in pieces
- ½ cup buttermilk
- Preheat Oven to 425 degrees.
- In a medium bowl blend together with a fork the flour, sugar, salt, baking powder and baking soda.
- Cut in the chilled butter using a knife, pastry cutter or use your fingers to cut in the butter so the flour resembles course meal.
- Add in the buttermilk and stir until the flour is moistened (the dough will be sticky). Using your hands gather the flour mixture into a ball and kneed on a floured surface until well blended and the dough is no longer sticky.
- Pat the dough into a 6 x 4 inch rectangle, or you can roll out the dough with a rolling pin.
- Cut out squares from the rectangle shape and place on parchment lined baking sheet. Bake for 12 minutes and cool on wire rack.
- OR If you roll out the dough with a rolling pin cut out circles or squares with a glass or cookie cutter. I made 12 thin biscuits with this method instead of 6 thick biscuits to cut in half.
- For each serving I used 2 biscuits – a bottom and a top.
Garnish with a whole strawberry and for more yumminess drizzle with chocolate sauce.