Strawberry Shortcakes

Strawberry Shortcakes

I’m so excited to be sharing this recipe for Strawberry Shortcakes with y’all today!

For one thing, it’s Valentine’s Day. And these Strawberry Shortcakes are a sweet version of my homemade biscuits.

I don’t know about you, but I love biscuits! So light and fluffy.

Add in a little sweetness and strawberries and you have the perfect Valentine’s treat for any biscuit lover.

This recipe is adapted from the sweet biscuit recipe in my cookbook, “The Encyclopedia of Creative Cooking.”

Yes, the same cookbook that inspired me to make my homemade Buttermilk Biscuits and Cheddar Cheese Buttermilk Biscuits.

Strawberry Shortcakes

I added the pink coloring from beet juice and fresh strawberries for Valentine’s Day.

Since I didn’t have any whipped cream on hand, coconut or regular, I made my own cream.

I mixed an equal part of coconut milk with plain Greek yogurt, added a drizzle of honey for sweetness, and wa-la, a sweet cream that adds to the deliciousness of these Strawberry Shortcakes.

Strawberry Shortcakes

I wish I could tell you the exact measurements for my sweet cream, but I was just tossing things in and didn’t pay attention to measurements.

If you want to try it, adding two tablespoons each of unsweetened coconut milk and yogurt with a drizzle of honey is a good place to start, sweetened to your liking.

A simple treat for Valentine’s Day, as easy as that.

Wishing you a Happy Valentine’s Day filled with love!

And these Strawberry Shortcakes!

As always, if you do make these Strawberry Shortcakes, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!

Strawberry Shortcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 shortcakes

Strawberry Shortcakes

Homemade Strawberry Shortcakes with fresh strawberries and cream are an easy treat to whip up for any occasion. Serve for breakfast, brunch, or after dinner. Makes for a special treat for Valentine's day, Mother's day, or Easter.

Ingredients

    For the Topping:
  • 32 ounces fresh strawberries
  • 2 Tablespoons honey (can also use agave nectar, Stevia, or sugar)
    For the Strawberry Shortcakes:
  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 2 Tablespoons sugar (or your favorite sweetener)
  • 1 teaspoon sea salt
  • 1/4 cup unsalted butter, chilled and cut into small pieces
  • 2/3 cup buttermilk + 3 Tablespoons
  • 1 teaspoon strawberry extract
  • 1 teaspoon beet juice

Instructions

    To prepare Topping:
  1. Rinse and drain strawberries.
  2. Cut off the tops, slice, and place into a large bowl.
  3. Drizzle honey (or sugar substitute) over the strawberries. Mix with a wooden spoon, covering all strawberries with honey.
  4. Cover and place into your refrigerator to chill until ready to use.
    To make the Strawberry Shortcakes:
  1. Preheat oven to 425F degrees.
  2. Line cookie sheets with parchment paper. Set aside.
  3. Cut butter into small pieces. Place back into refrigerator until ready to add.
  4. Place dough attachment on stand mixer.
  5. In a large mixing bowl, add dry ingredients. Mix together with a fork, about 3 times.
  6. Using stand mixer, mix butter throughout flour mixture, about 1 minute.
  7. Pour buttermilk into a small bowl or cup. Stir in strawberry extract and beet juice.
  8. Pour buttermilk mixture into flour mixture and knead until dough is soft and slightly sticky. If dough is too dry, add in buttermilk, 1 Tablespoon at a time, until dough becomes more pliable to work with. If dough is too sticky, don’t worry because as we roll out dough on floured surface, it will take some of that flour into the dough, making it soft and easier to work with.
  9. Remove dough from bowl and place on a clean, dry, flat, lightly floured surface.
  10. Knead dough gently 10 to 12 times with your hands.
  11. Gently roll dough until its about 1/2″ to 3/4″ thick.
  12. Using a lightly floured biscuit cutter, cut biscuits and place onto prepared cookie sheet. Repeat until all dough is used.
  13. Bake for 12 to 15 minutes or until biscuits are a light, golden brown on top.
  14. Serve immediately.
  15. Can top with fresh sliced strawberries and cream, or served warm with butter.

Notes

- I don't recommend maple syrup for sweetening strawberries as it lends a maple flavor which is too overbearing for the natural flavors of the strawberries.

- If possible, prepare the strawberries ahead of time. Overnight is best so the honey and strawberries can make a sweet juice to drizzle over the Strawberry Shortcakes.

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