Have plans to go berry picking this summer? If you are, you may find yourself with an overabundance of fresh fruit. After snacking endlessly on berries between every meal, use some of that fresh summer fruit to create an amazing dessert at home, like strawberry shortcake. This 100% from-scratch recipe is better than those processed store-bought cakes from the grocery store.
June officially marks the start of strawberry season, which means now is the perfect time to try out a recipe that will highlight these sweet berries’ beautiful color and taste.
First, you’ll need to make your shortcake biscuits out of flour, cornmeal, sugar, salt and pepper. Use a pastry blender to mix cold butter until it’s crumbly and then add it into the flour mixture along with fresh diced strawberries and buttermilk. Oh yeah, this shortcake recipe even has berries in the biscuits.
A helpful baking tip for cutting out the biscuits is not to twist your cutter in the dough. It is best to use a straight up and down motion instead. This will help you get easy and clean round shapes for your biscuits.
While your biscuits cool, it’s time for the whipped yogurt. Whisk together Greek yogurt, heavy whipping cream, powdered freeze-dried strawberries, honey, salt and rose water in a stand mixer. This will create a delightful whipped yogurt with a hint of floral aroma. If you don’t plan on using it right away, this whipped yogurt can last in the refrigerator for up to two days.
Finally, make a strawberry coulis by adding fresh strawberries, brown sugar and lemon juice. You can either save it in an airtight container in the refrigerator for up to one week or pour the coulis on top of the whipped yogurt and cover it with another biscuit on top, then serve immediately. Now you know how to make freshly baked strawberry shortcakes that are just right for this season.
If you’re feeling experimental, you can try this recipe using other fruits in season, like these delectable cherry dessert recipes.
