Homemade Strawberry Shortcake

My first birthday was a Strawberry-Shortcake-Themed party.  And though at the time I was all about the sweet-smelling pink-haired big-headed doll (oh did I love Strawberry Shortcake!), I was also a huge fan of the actual cake.  It was, in fact, my first birthday cake.

So as summer rolls around and strawberries are fresher than ever, I’m clamoring for a plate of old-fashioned from scratch strawberry shortcake.

Homemade Strawberry Shortcake

Ingredients

• 3 1/2 cups halved strawberries
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons whipped topping (I used sugar-free)

Directions

1. Combine fresh Dole strawberry halves, 1/3 cup sugar, Dole orange juice, vanilla, and lemon juice in a pan, and simmer on low until desired consistency. Place in air-tight tupperware, cover and chill.
2. Preheat oven to 425°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives (or a potato masher!) until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares (or use a cookie cutter and cut into circles). Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Put a dollop of whipped topping and about 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon a bit more whipped topping and another  1/4 cup strawberry mixture over each top.

By the way, the biscuits are simple, soft on the inside, and perfectly chewy and buttery soft on the outside.

I cooked down the strawberry filling, then stored in an air-tight container and chilled, to get that syrupy consistency.

Seriously, amazing.

See my full recipe on Foodie.com.

Recipe adapted via Cooking Light, JUNE 1998

Enter your own favorite summer recipes in the Dole Facebook Contest + Dole Facebook Sweepstakes, using at least one cup of Dole product, for a chance to win a trip to Los Angeles to participate in a celebrity cook-off contest.  Prizes include, $10,000 and $1,000 awards, and if cooking is not your thing, but you’re a fan of good food, enter the Dole sweepstakes drawing to win a chance to be a Dole Fan judge where you’ll join Chef Ben Ford and his panel of judges in the Dole California cook-off, which also includes a $500 cash prize.

*Compensation was provided by Dole via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Dole.

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