Strawberry Shortcake Delight
Well. It’s obvious controversy is more popular than things like enchiladas and scones. Really? I beg to differ. Give me beans and dessert any day over some drama. 🙂
I’m easing my way into scone territory by starting with some biscuits.
Why biscuits? Because I had strawberries to use up! (Stick with me here..)
See, I have very good intentions in the grocery store. But sometimes I feel kind of like a toddler in a candy shop. Only I’m a grown up in the produce section. I see vibrantly colored fresh fruits and vegetables and I’m just sucked in. Oh the things I could make! And they’re on sale- I have to buy them!
And I never fail to forget why things going on sale. They’re getting old… Meaning they won’t last a week in my fridge. So the strawberries I bought at the beginning of the week are already turning to mush. I have some serious unresolved texture issues when it comes to fruit, so there was no way I was eating the strawberries without chopping them up and adding a distracting element.
Such as shortcake. 🙂 Strawberry shortcake!
I started with what I thought sounded like a good biscuit recipe, then tweaked it a bit & sweetened it up.
Shortcake Recipe
*Note: This is a mini recipe- it only makes 4 shortcakes. Double or triple as needed!
1/2 c whole wheat flour
1/2 c all purpose flour
1/2 T baking powder
dash of salt
2 T nondairy margarine (or regular)
1 T sugar
Scant 1/2 c almond milk
1 tsp lemon juice
Combine almond milk & lemon juice. Set aside.
Measure flour. I love everything & anything whole wheat, but I didn’t want shortcake that was going to hit my stomach like a ton of bricks, so I went halfsies.
Plus enough baking powder to make them rise & get fluffy.
Add margarine- it helps if it’s really cold. Use a fork, knives, or a pastry cutter to break up margarine into flour. Keep going until it gets crumbly and looks a bit like sand. Something about the butter melting in the oven forms the airy pockets. I’m sure this is where I should impart some wise baking knowledge, but I have none.
Pour in the almond milk lemon juice combo- this is our “buttermilk”.
Use a fork to stir the dough together.
Knead a few times, then press into a circle. If the dough gets too warm, pop it in the fridge for a few minutes. (Don’t want that margarine to melt.)
Use whatever you can find to cut biscuits from the dough. I’m not a classy enough baker to own a biscuit cutter. Why bother when you can use a perfectly good glass or jar lid?
(I decided those were too thin and started over. I like a lot of shortcake in my strawberry shortcake.) Place them on a baking sheet and sprinkle with a tiny bit of granulated sugar.
Bake at 400 degrees for 18 minutes.
This might have been the part where I got a little bored. See, I have some bad baking habits.
Like not measuring accurately. Tasting raw ingredients before cooking. Playing with the dough…
It’s called play-dough for a reason, right?
Poor little guy needs some eyes, but I went and ate the rest of the dough….
Moving on.
Let shortcakes cool before slicing. Or burn your hand trying if you’re impatient. The second way’s certainly more entertaining.
While the shortcakes are baking, slice up some strawberries. Sprinkle with a little sugar and set aside so the syrupy juices can start flowing.
My strawberries made absolutely no juice. 🙁 Maybe that’s what happens when you use really old strawberries.
It’s not strawberry shortcake without some kind of cream. We went with ice cream 🙂
Strawberry cheesecake flavored ice cream for the husband, So Delicious coconut milk ice cream for me.
Dessert of champions.
These shortcakes/biscuits were the best part of the dessert….they’d be really good with honey or apple butter…or pumpkin butter! I see a future for the two leftover biscuits…..
What’s your favorite baked good? Cookies? Brownies? Bread? Cake?
Don’t forget to tell me why you have the Best Scones Ever!
