Strawberry shortcakes are my absolute favorite summer dessert. I have super fond memories of strawberry shortcake when I was a kid – the pre-packaged shortcakes, strawberries, and Cool Whip. I remember it being such a special seasonal treat – one that I looked forward to as much as I looked forward to steamed artichokes with lemon garlic butter.
As an adult, I still look forward to strawberry season. My tastes have changed a little though. I’d rather a homemade shortcake and whipped cream that is unadulterated with chemicals. (Sorry Cool Whip – I loved you so much once upon a time). I’m even willing to just eat the shortcake smothered in strawberries and call it good.
#CookoutWeek2018 seemed a great occasion to try out something I’d suspected for a long time: there’s not that much difference between a shortcake and a scone. To prove my point, I adapted my chamomile scone recipe from last year for these strawberry shortcakes. I unabashedly ate the strawberry shortcake I photoed for this post and then ate another one for dessert with strawberries and blueberries. I think I know what we’re doing for dessert after the farmer’s market this week and probably next week, too. One of the great things about this recipe is that the shortcakes freeze really well.
Strawberry Shortcakes
Ingredients
- 2 1/4 cups flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter
- ½ cup milk
- 1 egg
- 2 tablespoons plain or vanilla yogurt
- 2 teaspoons vanilla
- 1 pint strawberries
- 1/2 teaspoon sugar
For the strawberries
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, combine the flour, sugar, baking powder and salt. Cut the butter into slices. Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks. Add the milk, egg, yogurt and vanilla and gently incorporate until all the flour/butter mixture is wet and sticks together in a shaggy dough.
- Turn the dough out onto a parchment lined baking sheet and form into a rectangle. Cut the dough into nine pieces. Gently separate each piece – you want just a bit of space between each shortcake so that they can rise.
- Bake for 20 minutes or until the tops of the scones are golden brown.
- Meanwhile, core and slice the strawberries. Combine in a small saucepan with the sugar and gently mash with a potato masher. Heat over low heat until the sugar is fully combined and the berries are slightly warm.
- Split the shortcakes and spoon the strawberries on top. Serve with whip cream if so desired.
- Makes 9. Enjoy!
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