Scratch Strawberry Shortcake

Shortcake definition:  A small cake made of sweet biscuit dough that is typically served as a dessert with fruit and whipped cream.

Yes please!!

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Follow the directions below to make the biscuit dough.

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Roll the dough until it’s bout 1/2-inch thick, then use the straight side of a double-sided cutter to cut out round biscuit shapes.

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This recipe will make 6 shortcakes (plus a bunch of yummy scraps - more about them later).

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Give the shortcakes a quick brush with buttermilk before they go in the oven.

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Rerolled scraps of dough almost never bake up as well as the first rolling, so here's what I do with them...

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I cut them into random pieces and bake them separately - they make a tasty snack. 

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Since the random pieces are smaller, they'll bake a lot faster so keep an eye on them.

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And there you go - the perfect vehicle for juicy strawberry filling and luscious whipped cream.

Items used to make this recipe:

(affiliate links)

• pastry blender https://amzn.to/2I9WvFR

• professional half sheet pan https://amzn.to/3rQrET4

• professional half sheet pan liner https://amzn.to/2UKeRTE

• double sided round cutter set https://amzn.to/3r2kMCW

• bench scraper https://amzn.to/2IjE0hm

• pure vanilla extract https://amzn.to/3II6mOo

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Scratch Strawberry Shortcakes

makes 6 servings

Printable Recipe

Ingredients

• 2 cups chopped and hulled fresh strawberries

• 1-2 tablespoons sugar

• 4 cups all purpose flour

• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• 8 tablespoons unsalted butter, room temperature

• 1 cup buttermilk (shake well)

• 1 large egg, beaten

Directions

1. Preheat oven to 375F.

2. In a medium bowl, toss the strawberries and sugar together; chill until needed

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. Add the softened butter; mix until no visible chunks of butter remain.

5. Stir in the buttermilk and egg until a shaggy dough forms.

6. Turn mixture out onto a floured surface and very gently press/knead the mixture together (don't overdo it - we want the shortcakes to remain tender).

7. Roll dough to 1/2-inch thickness.

8. Use 3-inch round cutter to cut out 6 shortcakes.

9. Place shortcakes on a silicone lined sheet pan.

10. Brush shortcake tops with buttermilk and bake for 40-45 minutes until they're golden brown (internal temp should be 205-210F).

11. Cool completely.

Nothing will pair better with these amazing treats than real freshly whipped cream.  Once you try it, you'll never go back to the canned stuff (or worse, the frozen non-dairy stuff).  

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Homemade Whipped Cream

makes 3-4 cups

Ingredients

• 2 cups heavy cream

• 2-4 tablespoons sugar

• 1 teaspoon pure vanilla extract

Directions

1. In a large bowl, whisk or beat cream, sugar, and vanilla until mixture doubles in volume and thickens considerably. Click here for photos.

2. To serve, cut the cooled shortcakes in half and top with generous dollops of whipped cream and strawberries. Enjoy immediately. Recipe makes 6 servings.

Lemon Poppy Seed Pound Cake

Here's a lovely Lemon Poppy Seed Pound Cake adapted from The Cake Bible. It's perfect to serve for an afternoon snack or tea.  Lemon oil, zest, and a simple syrup made with freshly squeezed juice ensure bright lemon flavor, while the poppy seeds add a subtle nutty crunch.  For the best flavor and texture, bake this bread a day or two ahead of time and store it in the refrigerator wrapped well in plastic wrap.

Items used to make this recipe:

(affiliate links)

• professional loaf pan https://amzn.to/2uCEsPM

• the cake bible https://amzn.to/2WxAeF5

• lemon squeezer https://amzn.to/2WwmD0E

• microplane zester grater https://amzn.to/2V8tJYP

• food grade lemon oil https://amzn.to/2M8yXnF

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Lemon Poppy Seed Pound Cake

makes one 8x4-inch loaf pan (or two 8 x 2 1/4 x 2 1/4 cocktail loaf pans if you can find them)

Printable Recipe

Ingredients

Pound Cake:

• 3 tablespoons whole milk

• 3 large eggs, room temperature

• 1 teaspoon pure lemon oil (not extract)

• 1 1/2 cups sifted all purpose flour

• 3/4 cup granulated sugar

• 3/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• 1 tablespoon finely grated lemon zest, lightly packed

• 3 tablespoons poppy seeds

• 13 tablespoons unsalted butter, room temperature

Lemon Syrup:

• 4 tablespoons freshly squeezed lemon juice

• 6 tablespoons granulated sugar

Directions

To Make the Pound Cake:  

1. Preheat oven to 350F and spray loaf pan with flour/oil baking spray.

2. In a small bowl, combine the milk, eggs, and lemon oil; set aside.

3. In the bowl of a stand mixer fitted with the paddle or BeaterBlade attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds.

4. Add half of the reserved egg mixture and beat for 20 seconds, repeat with the remaining half of the egg mixture (scrape sides of bowl if necessary).

5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

To Make the Simple Syrup:  

1. A few minutes before the bread is done baking, heat the lemon juice and syrup together until the sugar dissolves.

2. When the pound cake comes out of the oven, use a skewer or toothpick to poke holes all over the surface.

3. Brush the warm simple syrup all over the loaf.

4. Cool for 10 minutes before removing from pan.

5. Wrap well in plastic wrap and refrigerate for a day or two before serving.

adapted from The Cake Bible