Foodie Tuesday: Strawberry Shortcake


Strawberry ShortcakeAs promised, just in time for your 4th of July menu planning, our favorite recipe for Strawberry Shortcake, which was originally published in Food.com.  This recipe starts from scratch, with a biscuit that includes whole wheat flour for more fiber.  While it may seem difficult, the biscuits are easy to make, especially if you have a food processor.   If you don’t have a food processor, you can cut the butter and half-and-half in with a knife. If you’re really short on time, you can always put the strawberry topping over store-bought angel food cake or short cake.

Strawberry Shortcake
10 Servings; 67.2 mcg / 17% RDA folate per serving

BISCUIT INGREDIENTS

  • 1 1/4 cups unbleached flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1/2 cup butter (kept in refrigerator)
  • 1/2 cup + 1-2 tablespoons half-and-half

TOPPING INGREDIENTS

  • 2 cups strawberries, sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 5 cups sliced strawberries
  • 2 cups whipped cream

INSTRUCTIONS

  1. Preheat oven to 425°F.
  2. In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
  3. Add butter in pieces and briefly pulse just until mixture is coarse and crumbly.
  4. Add half-and-half and briefly pulse just until blended (do not overmix).
  5. Turn onto a lightly floured surface and knead gently 4 or so times.
  6. Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
  7. Bake until nicely brown, about 12-14 minutes. Let cool.
  8. Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
  9. Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.
  10. Enjoy!

What’s your favorite 4th of July dessert?  Does it have folate in it?

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