Strawberry Shortcake. It has a special significance in our family since it was my Dad's favorite. And he would often invite people over to our house with the promise of Strawberry Shortcake- and then there would be none when they arrived:) I am still not sure why he thought that was so funny. But Strawberry Shortcake is still his favorite dessert- and in fact- it is the most popular dessert in the USA. Who knew? I've got a traditional strawberry shortcake recipe for you and a NEW way to enjoy this classic, quintessential summer dessert.... just in time for National Strawberry Shortcake Day on June 14th!
STRAWBERRY SHORTCAKE POPS
These frozen treats are simple, healthy, and delicious!
Ingredients
2 1/2 cups Vanilla Greek Yogurt
1/2 cup cookie, biscuit, or shortcake crumbs (I used Nilla wafers)
1 1/2 cups strawberry puree* from fresh strawberries
Small plastic or paper cups
Popsicle sticks
Directions
Make crumbs with the Nilla wafers for quick shortcut- just put the cookies or biscuits in a plastic bag and roll a rolling pin over them to make the crumbs.
Wash half the strawberries. Eat one to see how sweet they are. If they are really sweet, you will not need any sweetener. If they are not, add a small amount of sugar or agave nectar to sweeten them slightly. Use a blender, food processor or an immersion blender to whir the strawberries into a thick puree. I like pieces of the fruit in mine so don't blend it too smooth.
Put the yogurt in a bowl and mix in the crumbs.
Create the first layer of the pops by spooning the yogurt mixture into the bottom of the plastic cups. Tap the cup to release any air bubbles. Place on a cookie sheet and put them into the freezer for 30 minutes to set the first layer.
Add the strawberry puree to create the second layer. Put back into the freezer for 30 minutes.
Add another layer of the yogurt to create the final layer. Place a popsicle stick in the center of each cup.
Freeze for at least 5 hours or overnight if you want them really frozen before serving.
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TRADITIONAL STRAWBERRY SHORTCAKE WITH ORANGE SCENTED WHIPPED CREAM
(Recipe courtesy of Driscoll's Berries)
Makes 8-12 servings
Shortcake:
2 1/2 cups all-purpose flour
1/2 cup + 1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 cup low fat buttermilk
1 teaspoon vanilla extract
1 egg yolk, lightly beaten
Strawberry filling:
2 (16-ounce) packages Driscoll’s strawberries, divided
1 tablespoon sugar
2 cups cold heavy cream
1/2 cup confectioners’ sugar
2 teaspoons grated fresh orange zest
Directions
1. For the shortcake: Preheat the oven to 425°F. Butter and flour a 9-inch cake pan.
2. Combine the flour, 1/2 cup sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl combine the buttermilk and vanilla extract and stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and gently knead 4-5 times with floured hands. Pat dough into an 8-inch circle and transfer to the prepared cake pan. Gently press down on the dough until it fills the bottom of the pan and the center has a slight depression. Brush the top with the yolk and sprinkle with the remaining 1 1/2 tablespoons sugar.
3. Bake until golden and a toothpick inserted into the center comes out clean, 21-23 minutes. Cool in the pan on a wire rack 10 minutes. Remove shortcake from the pan and cool completely on wire rack, about 30 minutes. Carefully split shortcake in half horizontally using a serrated knife.
4. For the strawberry filling: From 1 package set aside 11 berries with a stem on, remove the stems and halve the remaining strawberries then toss with 1 tablespoon sugar in a bowl. Remove the stems from the strawberries in the remaining package and leave whole. Combine the heavy cream, confectioners’ sugar, and orange zest in a bowl and beat with an electric hand mixer on high to stiff peaks.
5. To assemble: place the bottom half of the shortcake, cut side up, on a cake plate and spread with 1 1/2 cups whipped cream. Arrange stemmed whole strawberries around the edge of the shortcake with the points facing in the same direction in a slightly overlapping layer. Spoon the halved strawberries into the center of the shortcake. Spread 1 cup whipped cream over strawberries and place top of shortcake; cut side down, on top. With the remaining whipped cream make 8 evenly spaced dollops around the edge of the top of the short cake and one slightly larger one in the center. Rest one untrimmed berry, with the point facing in the opposite direction the first layer, on each dollop around the edge and the 3 remaining on the center dollop. Serve or refrigerate until ready to serve.