Summer Vegetable Miso Ramen is one of our favorite summer soups. I start this soup by roasting some rich and delicious pork belly. Then, I simmer together a red miso, ginger chicken broth. Finally, I layer the bowls with the broth, the pork belly, summer …
Creamy Lobster and Corn Pappardelle is one of our favorite summer dinners. I start this dish by steaming two lobsters. Then, I boil the pappardelle and steam the corn. Next, I make a creamy Parmesan sauce and toss everything together. We like this pappardelle dish …
Sweet Summer Strawberry Shortcakes are one of my family’s favorite desserts. I start this dessert by baking buttery shortcakes. Then, I split the shortcakes and fill them with sweetened sliced strawberries and vanilla whipped cream. I like this dish for several reasons. First of all, I like that I can make this dessert in just about thirty minutes. Secondly, I like that this dish is fancy enough to serve to company but is easy enough to make on a weekday. Thirdly, I love that this dessert uses our fresh local summerstrawberries. And, lastly, we all love the buttery biscuits, billowy whipped cream, and sweet strawberries.
The Equipment I Used
A Pastry Blender- I used this to cut the butter into the dry ingredients. You could also use two knives or your hands to do this.
An Electric Mixer- I used this to beat my whipped cream.
A Biscuit Cutter- I used a four-inch biscuit cutter. I bought mine at Williams Sonoma
A Baking Sheet- Use a flat shiny baking sheet
Parchment Paper- I use this to line my baking sheet
The Ingredients Needed for Sweet Summer Strawberry Shortcakes
Strawberries- Use the best berries you can find. I really prefer organic berries.
Butter- I always use Kerry Gold Irish butter.
Flour- I used King Arthur Flour.
Buttermilk- Use whole milk buttermilk.
How I Made my Strawberry Shortcakes
First, I made the shortcakes. It’s important to cut the butter into the dry ingredients until the butter is the size of small peas. Also, be sure to not overmix the dough.
Next, I whipped my cream. I like to start my mixer on a low speed. As the cream thickens, I increase the speed.
Finally, I carefully split the biscuits and add the berries and the cream.
If you like strawberries, you need to try these divine Sweet Summer Strawberry Shortcakes.
Sweet Summer Strawberry Shortcakes
Berry Shortcakes with Mascarpone Cream
Shortcake Biscuits filled with strawberries and whipped cream.
10tbsp.cold unsalted butter, cut in half inch pieces (140g)
1cupfull fat buttermilk, plus two tablespoons, divided
For the Vanilla Whipped Cream:
1cupheavy cream
2tsp.granulated sugar
1tsp.vanilla extract
To Assemble the Shortcakes:
1Quartstrawberries, sliced, and mixed with 1 tablespoon sugar
Instructions
Begin by making the Biscuits: Preheat the oven to 425 degrees.
In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Set aside two tablespoons of buttermilk. Using a fork, gradually stir in a cup of buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
For the Strawberries: Mix the strawberries with the sugar.
Make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. Start on low and gradually increase the speed to high. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on the biscuits.
Split the biscuits and layer on the strawberries and vanilla whipped cream.
Summer Corn and Steak Salad is one of our favorite summer dinners. I start this dish by making a fresh summer salad filled with steamed corn, farm stand tomatoes, baby arugula, and queso fresco. Then, I cook some tender and tasty rib eye steaks. Finally, …
