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….
Bake: 7 minutes Oven: 450°
2 cups flour
1/2 cup finely ground pecans
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 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.