It’s strawberry season and what better way to enjoy strawberries but in a strawberry shortcake!?! Fresh, in season strawberries are equally delicious eaten fresh, but when you have an abundant of strawberries, this is the perfect summer dessert!
These strawberry shortcakes are simple to prepare, are absolutely delicious and uses a muffin recipe rather than a biscuit or cake recipe. Plus it uses strawberries two ways!
Let’s get started!
First of all, we need to prepare the muffin batter. I mix the wet ingredients together and then add the dry. Mix until combined and then gently fold in the strawberries. Place in a greased muffin tin or with muffin liners and bake until golden and toothpick in centre comes out clean.
Next we need to prepare the whipping cream which really is only whipping cream, icing sugar and vanilla! Whip until fluffy and holds its shape without over whipping.
Then the strawberries. We always slice or chop the strawberries up and place in a bowl with a sprinkle of sugar which will make a bit of a juice (the strawberry’s natural sugars) that is great with these strawberry shortcakes.
To serve these delicious strawberry shortcakes, cut in half, top with whipped cream, strawberries, the shortcake top and then more whipped cream and strawberries. It is absolutely delicious!
We used whole grain flour and the recipe turned out just as wonderfully as regular flour! You can turn these strawberry shortcakes into any fruit shortcake you enjoy like blueberry, raspberry, blackberry, a mixture of berries or even peach!
Strawberry Shortcakes
4 eggs
3/4 cup granulated sugar
1 tsp vanilla
1/4 cup milk
1/2 cup melted butter
1-1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen strawberries or fruit of choice
Combine eggs, sugar,vanilla, milk and butter together. Mix well. Add flour, baking powder and salt. Fold in strawberries. Pour batter in prepared muffin tin. Bake at 350F for 10 to 15 minutes or until golden and top springs back when touched or toothpick inserted in centre comes out clean. Let cool.
Prepare strawberries. Rinse, hull and halve or chop strawberries. Place in a bowl with a sprinkle of sugar. Let sit 20 minutes.
Prepare whipped cream. Mix 2 cups whipping cream (I use 35%) with a splash of vanilla and 1 cup icing sugar. Mix until peaks form and whipped cream holds its shape. Do not over mix or the whipped cream will turn into butter!
Assemble strawberry shortcakes by cutting muffin in half, top with whipped cream and strawberries, top of the shortcake muffin and then whipped cream and strawberries again. Prepare what will be eaten immediately and refrigerate leftover strawberries and whipped cream and store leftover shortcake muffins in an airtight container to assemble when ready to eat.
These muffins are delicious as is, with fresh homemade jam or turned into a shortcake – this recipe really is versatile!
enjoy from Our City Homestead to yours