Photo credit: Taste of Homes
I have never made Strawberry Shortcake in my life. Recently this recipe was featured on the cover of Taste of Home Magazine. A fellow Field Editor A.J. Lively was the creator behind this amazing recipe. I was surprised at how easy this recipe was considering when I made this I had been planning a 4 course meal especially for my dad. I did change how ever the way I did the Strawberry topping. I made mine into a sauce more so.
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
2 tablespoons heavy whipping cream
Strawberry Sauce ( My version)
2 cups of either whole or sliced frozen or fresh Strawberries
3/4 cup sugar
1-2 Tablespoons of Lemon Juice or juice of 1 lemon.
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Preheat oven to 400°.
For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake 18-20 minutes. Remove to wire racks to cool completely.
For the strawberry topping in a sauce pan, place the strawberries, sugar and lemon juice in the pan and mix until blended together. Cook on a medium-high heat. Let it cook until the juices create a juice and let it bubble for 3-5 mins . Remove from heat and it will begin to thicken.
For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Chill in a the freezer until ready to serve. cut biscuits in half; top with strawberries and whipped cream.
For more of A.J. great recipes and tips feel free to visit her Facebook page ” The Lively Cook” at the link below.