Monday, June 11, 2012

Summer's Delight Strawberry Shortcake

One of our family's favorite summer desserts is strawberry shortcake. We are lucky to have strawberries grown here in Michigan but the summer growing season is short, only about three weeks long.

I have several different shortcake recipes that I like but my favorite is one has ground pecans, rolled out and cutout into individual serving pieces. 

It is easy to make…..

Sprinkled with sugar and ready to go into the oven….

Fresh out of the oven…..

Cooling and waiting for the berries….

This recipe is from Country Home magazine in the May 2008 issue, as many of you know Country Home is no longer being published monthly. Normally I would link to the recipe but it was not available so I've included it here.

Berry Shortcake

Bake: 7 minutes   Oven: 450°

2 cups flour
1/2 cup finely ground pecans
1/4 cup sugar
2 tsp. baking powder
1/2 cup butter
1 egg lightly beaten
2/3 cup milk
1 tbsp. finely shredded orange peel (I used lemon)
milk (for brushing)
sugar (for sprinkling)
6 cups sliced berries (I used strawberries)
1/4 cups sugar
1 cup whipping cream 
2 tbsp. sugar
1/2 tsp. vanilla

In a mixing bowl stir together the flour, ground pecans, 1/4 cup sugar, and the baking powder. Cut in the butter until the mixture resembles coarse crumbs.

In a mixing bowl combine egg, 2/3 cup milk, and 2 teaspoons of orang or lemon peel; add all at once to dry ingredients. Stir just until moistened. Turn out dough onto a floured surface. Knead dough 4 to 6 strokes, just until smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2 1/2-inch flower shape cutter. Place cutout on an ungreased baking sheet. Brush each cutout with milk and sprinkled with sugar. Bake in a 450° oven for 7 to 8 minutes or until golden. Transfer shortcakes to a wire rack; cool for about 10 minutes.

Meanwhile, in bowl stir together the berries, 1/4 cups sugar and remaining 1 teaspoon orange or lemon peel; let stand for about 20 minutes.

To whip cream, in a chilled medium mixing bowl combine whipping cream, 2 tablespoons sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.

To serve, spoon berries and whipped cream over biscuits. Makes 8 to 10 servings. Enjoy!

I had enough leftover to have one for breakfast, yummy…. Treat your family to strawberry shortcake this week.


Anonymous said...

Great....there goes the diet!

But worth it!

Olive Cooper said...

The little cakes are lovely and I imagine the hint of pecans takes it up a knotch. Our strawberry season is over and now we are into blueberries but that would work here too.

KP said...

Everyone should be was delicious!

Lavender Cottage said...

They look yummy! Individual portions can be dressed up nicely and I like the shape you chose for the cake.

Zinnia said...

Shortcake is so good! Your recipe looks yummy out. It finhackkade lemon zest gives certainly a good accent. Strawberries are great in June. Right now I eat strawberries most every day. I wish you a great week! Zinnia

Barbara F. said...

A beautiful recipe, and a keeper. Looks so good. xo

Ewa Kelly-Miksa said...

OMG, these look so delicious, I love strawberries and the recipe seems to be easy enough, so I might to make it one of these days :)

In My Wild Eden said...

So beautiful on your lovely plate. I love the flower shape of your little cakes. It's perfect for your wonderful dessert! Thank you for sharing!

Em S said...

Those look absolutely delicious!

Karen said...


Madelief said...

Your shortbread looks delicious in combination with the strawberries Laura! Perfect for a sunny afternoon or as a desert.

Happy new week!

Madelief x

Leah H. said...

Thank's for the recipe. It looks so yummy:)

Visiting for FPM- hope you can stop by:)

Cas said...

We like Strawberry shortcake, yum!

Visiting for FPM- hope you can stop by.

Amy said...

Looks wonderful, as does your blog. Thank you for sharing.

Cathy H. said...

Beautiful images that have my mouth watering!! Thanks for including the recipe! I'm going to try these!

Monica @ Texas Fiesta Ware Fan said...

Hi Laura! You made my mouth water with the strawberries. Your plate is gorgeous.

Molly said...

Yummy and the shortcake looks very simple too. I might just give these a go... thanks for sharing


Beverly said...

I love shortbread. I love pecans. I love strawberries. I'll bite - pretty please. And, served from such a pretty dish.

Happy Pink Saturday, Laura.♥

Fernando Santos (Chana) said...

Bela receita...Espectacular....


Susan said...

Oh my...that looks delightful. Yummy.

We get lots of strawberries down south.

I like it with angel food cake.

Val + the Girls- BK +CK said...

That looks yummy! BK

Emilie's daughter said...

Looks like made with love and the flowery shape suits the season so well! Strawberries are one of my favorite fruits! Christa

podso said...

This looks so good and I love the idea of using a special shape. I will put this in my recipe file! And I also love your flowers in the earlier post. Gorgeous photos!

Meg said...

Those look DELICIOUS!!

chateau chic said...

This looks sooo yummy!! I'll be right over. :-)
Thanks for stopping by, Mary Alice

Thoroughly Modern Me said...

Thanks for the recipe. Just in time for Summer. That plate is priceless!

Doll in the Looking Glass said...

There is nothing better than Michigan strawberries! I'll bring a pot of tea and join you.

Visiting from the Bunny Hop.

Little Susie Home Maker said...

Yummy, Laura! That looks so pretty. I just love the way you made the little flower cut breads! What a sweet idea. I am happy you included the recipe!

Anonymous said...

The shortcake recipe sounds delicioius--i'm going to try it next strawberry season. I always use crushed fresh berries (They have a more enhanced strawberry flavor than sliced) Can add a few sliced ones for looks.

Elizabeth@ Pine Cones and Acorns said...

Thank you for coming by. I am trying these thins weekend.

Mid-Atlantic Martha said...

Well this looks downright heavenly! Beautiful pictures of a delicious looking dessert~

very merry vintage style said...

Yum! thanks for sharing the recipe here. I miss that magazine! Thanks for linking up to Share the Love Wednesday!

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