Fresh Strawberry Shortcakes

Fresh strawberry shortcake is a quintiscential part of your summer eating. Fresh berries on anything are a must, but especially on a moist cake with a dollop of cream. I have always loved strawberry shortcake, but never quite been sold on the idea of just putting strawberries on an angel foodcake, which is most often how it is served. I finally came across this recipe that hits the spot precisely. It is a homemade sweetened biscuit with a hint of orange that just melts in your mouth with the berries. There is also a little bit of orange juice in the strawberries to tie it all together. It's just oh so delicious. I think we have found our strawberry shortcake go-to.  

Fresh Strawberry Shortcake

Strawberries:

5 cups sliced fresh strawberries

1/2 cup sugar

1/4 cup orange juice

Shortcakes:

3 cups all-purpose flour

1/2 cup sugar

1 TBLS baking powder

1 TBLS grated orange peel

1/2 tsp salt

1/2 cup cold butter, cubed

1-1/2 cups heavy whipping cream + 1 TBLS whiping cream, divided

1 egg

1 egg yolk

1 tsp vanilla extract

Coarse sugar, if desired

Cream:

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/2 tsp vanilla extract

1. First, mix the strawberries together with the sugar and orange juice. Set aside and let those berries soak up the delicious sweetness.  

2. In a large bowl, combine flour, sugar, baking powder, orange peel and salt. Cut in butter using pastry cutter or hands, until mixture resembles coarse crumbs.

3. In a separate bowl, whisk together 1-1/2 cups whipping cream, egg, egg yolk and vanilla. Add to flour moisture and stir together using spatula just until moistened.

4. Place dough on clean, floured surface. Using floured hands, knead together until the dough becomes workable. I had to add about 1/4 cup more flour here to get the dough to come together. Use as little as possible, but get the dough to work for you! 

5. Roll into 1 or 1/2 " thickness. If you use 1" thickness, you will cut the biscuit in half and place the strawberries in the middle. If you use 1/2" thickness you will just put the strawberries on top. I prefer the latter so that there are more berries to biscuit :)

6. Cut using 3" round or scalloped cookie cutter. Place on cookie sheet. Brush with 1 TBLS cream and coarse sugar, if desired.  Bake @ 400 degrees for 14-17 minutes or until golden brown. Remove from oven and cool on wire rack.

7. While biscuits are baking, beat 2 cups cream in large bowl until it starts to thicken. Add confectioners' sugar and vanilla and continue to beat until soft peaks form. Reserve for biscuits.

8. When biscuits have cooled slightly, pile high with strawberries 'n cream and dive right in! Mmm.