Strawberry Shortcake with Homemade Shortcakes

Until recently, my shortcakes were made using that famous brand of store-bought biscuit mix. Those days are over, I'm happy to say! I found a shortcake recipe from Alton Brown that is easy, delicious and economical. I tried this recipe for shortcakes this past weekend when we had company over for steaks on the grill. I increased the amount of sugar from the original recipe based on reviews I had read.

I much prefer these sweetened baking powder biscuit-style shortcakes to sponge cakes.  Evidently, my guests did also since the shortcakes were being eaten off the platter even without berries and whipped cream!

When I prepare the strawberries, I usually add a small splash of Cointreau or Grand Marnier along with about 1/4 cup of sugar.  I allow the berries to sit on the kitchen counter for about 1 hour, stirring occasionally until the berries become juicy and perfect for the shortcakes. You could also add a little Cointreau or Grand Marnier to the heavy cream while you are whipping it but I normally use just vanilla and a little powdered sugar.

Enjoy this classic dessert while strawberries are at their best!

Shortcakes
Recipe adapted from Alton Brown
Printable Recipe

Serves 8

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half (I use fat-free)

Melted butter to brush shortcakes

2 pounds fresh strawberries or other berries sliced and mixed with 1/4-1/2 cup granulated sugar and a splash of orange-flavored liqueur to taste and allowed to sit for one hour, stirring occasionally

Heavy cream beaten with a little powdered sugar and vanilla until loosely whipped and not overly beaten until stiff and dry

Heat oven 400F

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries and sweetened whipped cream.

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I'll be joining Foodie Friday at Designs by Gollum and Seasonal Sundays at The Tablescaper.

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