Fresh Strawberry Buttermilk Shortcake

Fresh Strawberry Buttermilk Shortcake Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 6

Introduction

Fresh Strawberry Buttermilk Shortcake is a classic dessert that combines the sweetness of ripe strawberries with the tanginess of buttermilk in a light and fluffy shortcake. This recipe is perfect for summer gatherings, picnics, or any time you want a delicious and refreshing treat.

History

Shortcake has been a popular dessert in the United States since the 19th century. Originally, shortcake was made with a sweet biscuit-like dough that was baked and then topped with fresh fruit and whipped cream. Over time, variations of the recipe have emerged, including the addition of buttermilk to the dough for a more tender and flavorful shortcake.

Ingredients

2 cups flour
0.25 cup sugar
1 tbsp baking powder
1 tsp baking soda
0.25 tsp salt
0.5 cup butter or margarine
0.5 cup buttermilk
1 tsp grated lemon peel
2 eggs, divided
2 pt (946 ml) baskets fresh California strawberries, stemmed and sliced
1 cup whipped cream, sweetened

How to prepare

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Cut in butter until the mixture resembles coarse meal.
In a small bowl, blend buttermilk, lemon peel, 1 whole egg, and 1 egg yolk.
Stir the buttermilk mixture into the flour mixture to make a soft dough.
Divide the dough into 6 equal portions.
On a floured board, pat each portion into a 3-inch circle.
Place the circles on a greased baking sheet.
Brush the circles generously with the remaining beaten egg whites.
Sprinkle the circles generously with additional sugar.
Bake in a 450-degree oven for 10 to 12 minutes or until golden.
Remove the shortcakes from the pan and let them cool on a rack.
Sweeten the strawberries to taste.
Slice each shortcake in half horizontally using a sharp knife.
Fill and garnish the shortcakes with strawberries and whipped cream.

Variations

Try using different types of berries, such as raspberries or blueberries, in place of strawberries.
Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spicy flavor.
Drizzle the shortcakes with a homemade strawberry sauce for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to use fresh, ripe strawberries for the best flavor.

- Be careful not to overmix the dough, as this can result in a tough shortcake.

- Brushing the shortcakes with beaten egg whites before baking will give them a shiny, golden crust.

- For a twist on the traditional recipe, try adding a splash of vanilla extract or almond extract to the dough.

Serving Suggestions

Serve Fresh Strawberry Buttermilk Shortcake with a dollop of whipped cream and a sprig of fresh mint for a beautiful presentation.

Cooking Techniques

Be sure to handle the dough gently to avoid overmixing.

- Use a sharp knife to slice the shortcakes in half horizontally for even layers.

- Allow the shortcakes to cool completely before assembling to prevent the whipped cream from melting.

Ingredient Substitutions

If you don't have buttermilk, you can use regular milk with a splash of lemon juice or vinegar as a substitute.

- Butter can be used in place of margarine for a richer flavor.

- Feel free to customize the recipe with your favorite fruits or toppings.

Make Ahead Tips

The shortcakes can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. The strawberries can also be prepared in advance and refrigerated until ready to use.

Presentation Ideas

Arrange the shortcakes on a platter with a dusting of powdered sugar and a drizzle of strawberry sauce for an elegant presentation. Garnish with fresh mint leaves for a pop of color.

Pairing Recommendations

Fresh Strawberry Buttermilk Shortcake pairs well with a glass of sparkling wine or a cup of hot tea. For a non-alcoholic option, try serving with a glass of lemonade or iced tea.

Storage and Reheating Instructions

Store any leftover shortcakes in an airtight container in the refrigerator for up to 2 days. To reheat, place the shortcakes in a 350-degree oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Fresh Strawberry Buttermilk Shortcake contains approximately 350 calories.

Carbohydrates

Each serving of Fresh Strawberry Buttermilk Shortcake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Fresh Strawberry Buttermilk Shortcake contains approximately 15 grams of fat.

Proteins

Each serving of Fresh Strawberry Buttermilk Shortcake contains approximately 5 grams of protein.

Vitamins and minerals

Fresh strawberries are a good source of vitamin C, manganese, and antioxidants.

Alergens

This recipe contains wheat, eggs, and dairy.

Summary

Fresh Strawberry Buttermilk Shortcake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential nutrients like vitamin C and protein.

Summary

Fresh Strawberry Buttermilk Shortcake is a delightful dessert that combines the sweetness of ripe strawberries with a tender and flavorful shortcake. This recipe is perfect for any occasion and is sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Fresh Strawberry Buttermilk Shortcake. It was a warm summer day, and I was visiting my dear friend Elizabeth at her farmhouse in the countryside. Elizabeth was known for her delicious baked goods, and that day she had promised to teach me how to make her famous strawberry shortcake.

As we gathered the ingredients in her cozy kitchen, Elizabeth began to tell me the story behind the recipe. She explained that the recipe had been passed down in her family for generations, originating from her great-grandmother who lived in a small village in the south of France. According to Elizabeth, her great-grandmother used to make this shortcake as a special treat for her family during strawberry season. The combination of fresh strawberries, tangy buttermilk, and sweet shortcake was a beloved tradition that had been carried on through the years.

As we started to prepare the shortcake, Elizabeth shared with me some tips and tricks that had been passed down to her. She emphasized the importance of using fresh, ripe strawberries and high-quality buttermilk to achieve the perfect balance of flavors. She also showed me how to make the shortcake dough light and flaky, using a combination of butter and buttermilk to create a tender texture.

As we worked together in the kitchen, I could feel the connection to Elizabeth's great-grandmother and the generations of women who had lovingly prepared this recipe before us. I was struck by the sense of tradition and history that surrounded this simple but delicious dessert.

Finally, after mixing the dough and baking the shortcake in the oven, it was time to assemble the final dish. Elizabeth showed me how to slice the strawberries and mix them with a touch of sugar to bring out their natural sweetness. She then whipped up a batch of fresh whipped cream to top off the shortcake, adding a luxurious finishing touch to the dessert.

As we sat down to enjoy our creation, I took a bite of the strawberry shortcake and was instantly transported to a summer day in the French countryside. The flavors were bright and fresh, with the perfect balance of sweetness and tanginess. I could see why this recipe had stood the test of time and been cherished by Elizabeth's family for so many years.

I left Elizabeth's farmhouse that day with a newfound appreciation for the power of food to connect us to our past and our loved ones. The recipe for Fresh Strawberry Buttermilk Shortcake had not only taught me a delicious new dessert to make, but it had also given me a glimpse into the rich history and traditions that had shaped Elizabeth's family for generations.

As I sat down to write out the recipe in my own cookbook, I couldn't help but smile at the memories of that summer day in the countryside. I knew that this recipe would become a beloved tradition in my own family, passed down through the years just as it had been in Elizabeth's. And I was grateful for the chance to learn from such a talented and generous friend, who had shared not only her recipe but also her heart with me that day.