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
- 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)
- 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.
- Preheat oven to 425°.
- 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).
- 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.
- 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.
See my full recipe on Foodie.com.
Recipe adapted via Cooking Light, JUNE 1998
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