I am the person who loves those little yellow round sponge cakes for strawberries in the produce department. I should be ashamed but I really like their vanilla taste smothered in fresh berries and whipped cream. I was bored one Sunday afternoon and decided to make my own shortcakes. I had an idea to add grated lime zest to make a tasty combo.
And they would have been GREAT, I’m sure, had I remembered to add the lime zest! Unfortunately I did not. But they turned out good anyway, following the directions without any modifications. I used Martha Stewart’s recipe.
I pulled out my food processor, added flour, baking powder and salt to the bowl. I cut the butter into slices and added it to the processor and pulsed it a few times until it looked like very small crumbs.
I poked around in the flour with my spatula and found larger chunks of butter still so I pulsed it a few more times until it was all small crumbs.
I poured the milk into the processor bowl and pulsed it until it was all moistened.
I emptied the dough out onto a floured cutting board and formed it into the 4″x8″ rectangle with my hands. I floured a paring knife and cut it into the 8 pieces and placed them on the baking sheet. I double checked to make sure no greasing or silicone mat was necessary. Nope!
My oven was preheated so I slid the pan into the oven and set the timer for 25 minutes. When the timer went off they were browned and delicious looking shortcakes! I couldn’t wait for dinner. Well after dinner.
I’d cut up the strawberries and tossed them with about 1/2 cup sugar. My berries were huge so I quartered and sixthed them. Whatever you call cutting them into 6 pieces! They macerated in the fridge for two hours before dinner.
I had heavy cream and whipped that with some powdered sugar and a small glug of vanilla until they were firm peaks. Often we are Cool Whip people but this time I wanted the real thing.
Dessert was good, the shortcakes were a nice change from my round yellow spongy cakes. They absorbed the strawberry juice and were a nice backdrop for the sweet berries and cream. The shortcakes are unsweetened and let the berries shine with their zingy sweetness. As easy as the shortcakes are to make, I would have preferred the little dessert cups from the produce rack. My P.S. liked them but I thought they should have had a little sugar in them. I wasn’t impressed with Martha Stewart’s shortcakes.
Strawberry Shortcakes by Martha Stewart
2 1/2 cups flour plus more for dusting
1/2 cup cold butter, cut into smaller pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
6 cups fresh strawberries; cleaned and sliced or quartered
1/2 cup sugar or more for sweeter berries
Whipped cream or whipped topping
Preheat oven to 425°F.
Place sliced or quartered berries in a bowl and toss with sugar to coat. Refrigerate and allow to macerate for at least an hour.
In the bowl of the food processor add the flour, baking powder and salt. Slice up the butter and add to the processor. Pulse several times until the butter is reduce to fine crumbs. Add milk and pulse just until mixed, taking care not to over process.
Turn dough out onto a lightly floured board and pat into a 4″x8″ rectangle. Cut into 8 squares with a floured knife. Place squares on a baking sheet and bake for 25-30 minutes.
Cool on baking sheet. Cut in half with serrated knife and layer with berries and whipped cream.
Adapted from Martha Stewart