Strawberry Shortcakes with Fresh Michigan Strawberries Four Ways

A summer cannot go by without making homemade shortcakes topped with Michigan strawberries and whipped cream.  The strawberries this year were the best that I can recall in a long time.  They were so big, red and juicy and paired great with fresh shortcakes.  Sometimes I like to make a pound cake but  I usually make these sweet biscuits.

I have two recipes to share that were on my other recipe file.   One biscuit rose beautifully and had good taste but the other one with the orange zest had a nice “zing” to it and was half the size of the other one, in other words they did not rise as much.  Milk versus sour cream?  It is a matter of what you like – I might just add the orange zest to the high rising biscuits the next time.

I also will share a Weight Watcher’s version which I have not made yet but it sounds pretty good.

Shortcakes I (milk)

This is my FAVORITE!

  • 4 cups flour
  • 1/2 cup sugar
  • 2 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, cut into small pieces
  • 1 egg
  • 1-1/4 cups milk (I did use whole)
  • I like to add zest of an orange

Preheat the oven to 400°F.  Mix the first 4 ingredients and add the cut butter cubes into the flour mixture until crumbly.  Next beat in the egg and milk and mix just to combine.  Form a soft dough and knead for about 1 minute.

Roll out the dough about 1/2-inch thick.   Make  eight to 10  4-inch rounds and place on a baking sheet covered with parchment paper.  Bake for 15 minutes or until golden.  These shortcakes rose beautifully and the taste was good too!

Recipe by cooking with aunt juju  https://cookingwithauntjuju.com/2013/07/22/strawberry-sho…ies-three-ways/  

Shortcakes II (sour cream and orange zest)

  • 2 cups flour
  • 4 tbsp. sugar
  • 4 tsp. baking powder
  • 1/2 cup cold butter, cubes
  • 1/2 cup sour cream
  • zest of 1 orange

Follow directions above but make only six 4-inch shortcakes.  Bake at 425°F for 10 to 15 minutes.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/07/22/strawberry-sho…ies-three-ways/  

Shortcakes III

  • cooking spray
  • 1 lb. strawberries, sliced
  • 1/3 cup confectioners’ sugar
  • 1 cup flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. cold butter
  • 1/2 cup cold buttermilk
  • 2 tbsp. orange zest, minced
  • 2 cups aerosol whipped cream (you can buy low fat)

Preheat the oven to 400 degrees and spray a cookie sheet with cooking spray or use parchment paper.

Follow directions above but make only six 4-inch shortcakes.  Bake at 425 degrees for 10 to 15 minutes.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/07/22/strawberry-sho…ies-three-ways/  

Shortcakes II  dough with orange zest             Shortcakes I

DSC_0266 DSC_0272

High rising shortcake on the left and shortcake with orange zest on the right.  The finished product with sweetened strawberries and whipped cream.

DSC_0273 DSC_0276

Strawberries and Whipping Cream

Strawberries:

Clean, hull and cut up the strawberries.  Place in a large bowl and add sugar to sweeten depending on how sweet you like it and how sweet the berries are.  You can use regular or confectioners’ sugar.  You can also sweeten with the juice of an orange.  Say, you have about 5 cups of prepared strawberries; add 1/2 cup sugar and 1/4 cup orange juice and set aside for about an hour before serving.

Whipped Cream:

There are many different recipes for whipped cream.  Of course you can always use aerosol whipped cream but if you really want to make this dessert special use fresh whipping cream.  See my post Whipping Cream Eight Ways for additional recipes.  One recipe I especially like:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 tsp. vanilla

Beat cream until it begins to thicken.  Add the sugar and vanilla and continue to beat until soft peaks form.  Be careful not to overbeat.  This can be stored in the refrigerator for up to an hour without getting runny.

Comment:  Try to use cold beaters, cold bowl and cold cream.

WW's Shortcakes

  • cooking spray
  • 1 lb. strawberries, sliced
  • 1/3 cup confectioners’ sugar
  • 1 cup flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. cold butter
  • 1/2 cup cold buttermilk
  • 2 tbsp. orange zest, minced
  • 2 cups aerosol whipped cream (you can buy low fat)

Preheat the oven to 400°F and spray a cookie sheet with cooking spray or use parchment paper.

Combine the sliced strawberries with powdered sugar; set aside until liquid starts to collect in bottom of bowl, about 10 minutes (I like to wait an hour for more juice).  Pour liquid into a smaller bowl and set aside.  Wait a few minutes and gently press strawberries down in bowl to squeeze out more liquid; you need about 1/4 cup.   Pour this liquid into a small bowl and set aside.

Combine the flour, baking powder and salt.  Cut the butter into the flour mixture and add the buttermilk and zest.  Mix until just combined; the small pieces of butter will make the batter appear lumpy.

Spoon the batter by 2 heaping tbsp. onto the prepared cookie sheet.  Bake for about 10 to 15 minutes.

Serve each shortcake with about 3 tbsp. strawberries and whipped cream; drizzle each half with 1/2 tsp. reserved liquid.

Weight Watcher’s PointsPlus 4

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/07/22/strawberry-sho…ies-three-ways/  

2 thoughts on “Strawberry Shortcakes with Fresh Michigan Strawberries Four Ways

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