Recipe: #9827
June 12, 2013
Categories: Breads, Desserts, Cakes, Strawberry, Baby Shower, Brunch, Fathers Day, Labor Day Mothers Day, Sunday Dinner, Valentine's Day, Oven Bake, Quick Breads, Scones, more
"Sweetened strawberries with buttermilk shortcake scones. I use whole buttermilk for cooking and baking and it has a slightly thicker consistency than fat free buttermilk."
Cut your strawberries a few hours early and let them macerate, refrigerated, in the sugar and lemon mixture until they are softened and juicy.
Preheat oven to 400F.
Place flour, sugar, salt, baking powder, and baking soda into a food processor and pulse once or twice to mix.
Add butter and pulse until mixture resembles coarse crumbs.
Turn out dough into a mixing bowl and make a well in the center.
Whisk together the cooled jam with the buttermilk.
Pour this into the well in the dough and using a spoon, mix it togehter as much as you can, then finish with your hands, but try not to handle it too much.
Divide dough into 6 pieces and shape like hamburger patty and place on a parchment lined baking sheet.
Place baking sheet in freezer for 10-15 minutes to re-chill the dough, it should be stiff and cold but not frozen.
Brush tops with egg mixture and sprinkle with pink or red crystal sugars.
Place in hot oven and bake for 18-20 minutes or until a toothpick comes out clean.
Cool on wire rack.
Slice and top with macerated strawberries and whipped cream.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
Lemon-Blueberry Shortcake Replace the strawberries with 2-3 cups of blueberries. Reduce the sugar in the blueberry mixture to 1 tablespoon and add the juice of 1/2 a lemon. Replace the strawberry jam with 1/3 cup of blueberry jam and use blue crystal sugar for the topping.
Lemon Poppy Seed Cake. This is a light and fluffy cake that pairs perfectly with the sweetness of the Strawberry Shortcake. The zesty lemon flavor and crunchy poppy seeds provide a nice contrast to the rich and creamy texture of the shortcake and the tartness of the strawberries. It's the perfect accompaniment to this delicious dessert!
Vanilla Ice Cream with Chocolate Sauce:
This creamy and decadent dessert is the perfect pairing for the Strawberry Shortcake and Lemon Poppy Seed Cake. The cool, sweet vanilla ice cream is the perfect contrast to the tartness of the strawberries and the zesty lemon flavor of the cake. The rich, velvety chocolate sauce adds a delightful sweetness to the combination that will surely delight your guests!
Q: How long should I macerate the strawberries?
A: The strawberries should be macerated in the sugar and lemon mixture for a few hours until they are softened and juicy.
Q: What type of sugar should I use?
A: Granulated white sugar is the best type of sugar to use for macerating strawberries.
The origins of strawberry shortcake are believed to date back to the 16th century, when it was a popular dessert in England. It was served with thick cream and berry compote.
In the 19th century, the dessert gained popularity in the United States and was served at the White House during the presidency of James Buchanan. Strawberry shortcake is now a classic American summer dessert.
