Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream
May 30, 2015
4 Comments
Last weekend was glorious! It was a three-day weekend. My office closed early on Friday. We had glorious weather in DC. And best of all – it was the first weekend for strawberries!
We started the weekend by exploring a number of Memorial Day events around DC. It’s our first year here and I can now attest that DC definitely knows how to commemorate the day – parades, services, concerts, even rolling thunder through the streets. After the festivities, we headed over to the farmer’s market and scored four delicious pints of strawberries. I didn’t know they were in season already here. In Connecticut and New York you can’t find them until late June. It was a glorious and delicious surprise!
While I was reveling in the first strawberries of the season I started thinking – what could be better than eating fresh strawberries? Then it came to me – eating these strawberries while making strawberry shortcake! This recipe was born! Buttery, flaky shortcake biscuits, covered with fresh slightly sweetened strawberries, and topped with homemade whipped cream – life doesn’t get much better 🙂
How did you enjoy your Memorial Day weekend? Did you attend any parades or memorials? Did you spend time grilling burgers with friends? Or eating strawberries by the handful?
Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream
Ingredients
Strawberry Topping
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1 pound of strawberries with stems removed and sliced
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2-4 tablespoons sugar to taste
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the zest and juice of one lemon
Shortcakes
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2 cups flour
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1 tablespoon baking powder
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3 tablespoons sugar
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½ teaspoon salt
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5 tablespoons butter
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1 cup greek yogurt
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splash of milk
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½ teaspoons vanilla
Whipped Cream
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1 cup heavy cream
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2 tablespoons sugar
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1 tablespoon vanilla extract
Instructions
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Prepare strawberry topping: Stir together all ingredients for topping, cover, and let sit in fridge for at least 1 hour.
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Prepare shortcakes: Cut butter into ¼” cubes, wrap in plastic wrap and freeze for 20 minutes.
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Preheat oven to 350 degrees F.
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In a large bowl whisk together flour, baking powder, sugar and salt. Sprinkle flour mixture with frozen butter cubes. Cut butter into flour using a pastry cutter or two knives until mixture is crumbly. Whisk together yogurt, milk, and vanilla. Add yogurt-milk mixture to the flour-butter mixture. Stir until dough just starts to form, about 1 minute.
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Transfer dough to a clean countertop and kneed until sticky dough forms, about 2 minutes. Divide dough into 6 even pieces. Roll each into a ball, flattening slightly into a thick patty, about 1 inch thick.
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Arrange in a single layer on a cookie sheet and bake until tops are golden brown, about 20 minutes.
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Prepare whipped cream: Make sure the heavy cream and the bowl you’ll be whipping it in are very cold. Pour cream in bowl and using an electric mixer with a whisk attachment, whip cream on medium until soft peaks form, about 3 minutes. Add vanilla and sugar and continue to whip on medium until it looks like whipped cream, another 1-2 minute.
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Once the shortcakes have cooled slightly, cut in half like a sandwich roll. Cover bottom half of shortcake with your delicious strawberry mixture, replace the top half, and top with whipped cream.
June G.
mmmmm! I’m making this today! How did you decide to use yogurt as opposed to other dairy?
Karen
Hi June! Thanks for reaching out with your question and for your interest in the strawberry shortcake recipe. I actually used yogurt to cut down on calories. 1 cup of heavy cream will work great too. I discussed this decision in my scone post if you’d like to check it out at https://www.2teaspoons.com/cranberry-pecan-scones/ The recipe will definitely taste great either way. Happy baking 🙂
Thalia @ butter and brioche
I love a classic strawberry shortcake. These are perfection!
Karen
Thanks Thalia! I do too — It was a welcome surprise to find out strawberries are in season over a month earlier in DC than where I was living before this year 🙂