Our Alberta strawberries are in full bloom now, which means that U-Pick season is just 2 weeks away. Our favorite is Kent! We are hoping for rain so the berries size up before they start to turn red.
Here is a great recipe for Strawberry Shortcake.
Try to imagine the taste of real shortcake, real whipped cream, and real strawberries — no tasteless store-bought sponge cake and artificial whipped topping here.
Real Strawberry Shortcake
- 3 pints fresh picked Kent strawberries (sliced)
- 1/4 cup sugar or fresh local honey
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/3 cup shortening
- 1 egg
- 2/3 cup sour cream (or milk)
- 2 cups whipped heavy cream
- Slice the strawberries and toss them with 1/4 cup of sugar or honey. Set aside.
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and sour cream or milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Add 1/3 cup (50 grams) white chocolate chunks or chips to biscuit mixture or add the zest from 1 orange (grated) to the biscuit mixture, and 1 tbsp orange juice or Grand Marnier Liqueur to sliced strawberries