Light and Flaky, Buttermilk Strawberry Shortcake
Make today a strawberry shortcake kind of day.
A Lovely Winter Treat
You know you can have a delightful, sinfully delightful treat when the snow is piled up outside with strawberries, shortcake, and ice cream. Yes, ice cream in winter.
No fresh berries and frozen ones at the store are too costly??
Try this...whip up a batch of the shortcake and top with a little strawberry jelly or jam that has been heated so that it is runny and gooey.
Top with a dollop of your favorite ice cream or even whipped cream....yes, it would work.
From the time I was big enough to waddle out to the strawberry patch, I was out there, picking berries.Most of the time, I ate more of them than ever went into the berry picking baskets.
We had about 2 acres of berries so keeping them picked took all of us. As the berries were picked, my Mother was kept busy in the evenings preparing them in many ways so they would not go to waste. Again we were all called into action, helping as much as we could.
Mother would freeze some of those glorious berries so in the winter when snow was on the ground, for an extra special treat, we could have strawberry shortcake.
Out of those same juicy berries so very fragrant that they filled the house with their aroma, Mother made jam and jelly that we stored in our cool room at the eastern side of our home.
As you might guess, there was no shortage of strawberry shortcake each summer as the berries ripened and begged to be eaten. This light and flaky buttermilk strawberry shortcake is just what you need to make an evening spectacular.
Do you have a shortcake making tip you would like to share in the comment section? Tips are appreciated.
The recipe I shared here is as close to my Momma's recipe for shortcake as I could get. I watched her make it for so many years. During all of that time, I never wrote down the recipe. You know, I always intended to but the years slipped away and it just did not get done.
- Try to handle the dough only as much as necessary.
- I even recommend patting it out into the rectangle rather than rolling it.
- Another little trick I learned by watching was to fold the dough over into thirds, pat it down and out into a rectangle.This results in a flakier lighter shortcake.
- Then repeat.
- Finally pat out to about a six by eight rectangle.
- Cut out with a cookie cutter.
Why berries become juicy when sugar is added
The reason the juice magically appears when sugar is added is fascinating. When there is more water on the inside of the strawberry than there is on the outside, the moisture flows out of the berry until there is equal water on both sides. I understand that salt can have the same effect but have never tried it.
This is actually osmosis which is "the tendency of a fluid, usually water to pass through a semipermeable membrane solution where the solvent concentration is higher, thus equalizing the concentrations of materials on either side of the membrane." (Dictionary.com)
About the Berries
After the berries have been quartered and placed into the bowl, add sugar.which will cause juice to form if allowed to sit for a bit. If you notice in the photos you do not see the juice on the short cake. The reason you do not is that I did not use sugar.
The reason I did not use sugar is that these berries this year are so naturally sweet that no sugar was necessary.
However, if you want juicy shortcake, be sure to use that sugar.
Strawberry short cake is not just for summer. Bring a bit of the warmth of summer to home today.
Vegan Strawberry Shortcake....You will love this cook!!!
Getting Ingredients Ready
Dough Gathered and Formed into a Ball
Folding Dough into Thirds Before Rolling
- 3 cups unbleached, unbromated flour
- 1//4 cup granulated sugar, or 1/8 cup Dominos light
- 1/2 cup buttermilk, room temperature
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup chilled butter, cubed
- 4 cups strawberries, chopped
- 1/4 cup granulated sugar, or 1/8 cup Dominos light
- 2 tablespoons buttermilk, room temperature
- 2 tablespoons coarse sugar
- Preheat oven to 450. Spray cooking sheet with cooking spray or lay parchment paper on it. Set aside.
- Sift dry ingredients together. Incorporate butter into flour using hands or a pastry blender.
- Make a well in the flour and pour in buttermilk. Gently blend it in to flour until it pulls together.
- Fold onto pastry cloth or work space dusted with flour. Form into a ball. Gently work it for a few minutes, turning to avoid sticking to work space. Pat out into about a 6 x 8 rectangle. Fold over into thirds. Pat down again; repeat.
- Cut out with cookie cutter. Place on cooking sheet. Brush with buttermilk and add coarse sugar.
- Bake for 9-11 minutes until golden brown. Remove from tray. Cut in half and top with berries Serve with a dollop or whipped cream or ice cream if you wish.
- Strawberries Rinse berries and quarter them. Place in a bowl and add about 1/4 cup sugar; allow to sit for about 20 minutes which will allow berries to break down forming the juice you will like to have on your biscuit.
Other Fruit Shortcakes
Try topping the biscuit with
some other fruits
(cooked) rhubard and strawberry sauce
blueberries, strawberries, and raspberries (combined)
(gently cooked) cherries
|Serving size: 1 shortcake|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 6 g||30%|
|Carbohydrates 38 g||13%|
|Sugar 30 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 19 mg||6%|
|Sodium 100 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shortcakes...baked and Lovely
A Tiny Dollop of Ice Cream for Those Who Must
© 2013 Patricia Scott