Strawberry shortcake is the quintessential summer dessert. A bit rustic in appearance, it is the perfect finale to a cookout or other casual dinner. Let's get real--it can even be dinner!
Strawberry shortcake can be made with those little store-bought sponge cakes or slices of pound cake or angel food cake, but I've always favored the kind made with slightly sweet baking powder biscuits. I draw the line, though, at buttering the biscuits before piling on the strawberries and whipped cream.
If you are not on a gluten-free diet, just replace the first four ingredients of the biscuit dough with 2 packed cups (10 ounces) of unbleached all-purpose flour. And if you don't use alcohol, or are serving the shortcake to children or people who don't use alcohol, just leave out the orange liqueur. I just put it in because I think orange is the perfect accent for strawberries.
So, tell me, how do you like your strawberry shortcake?
Strawberry Shortcake
(Makes 8 servings)
Berries
2 1-pound clamshells (or 3 baskets) organic strawberries, stemmed and sliced
4 tablespoons sugar
2 tablespoons orange liqueur or fresh orange juice
Drop Biscuits3/4 packed cup sorghum flour
3/4 packed cup potato starch
1/2 packed cup tapioca starch
1 1/8 teaspoons xanthan gum
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
Zest of 1 medium orange
1 cup milk or organic rice milk
Whipped Cream1 cup heavy whipping cream 1 tablespoon sugar1/2 teaspoon vanilla extract
1 About an hour before serving time, stir together strawberries, sugar and liqueur or juice in 2-quart bowl. Cover, and let stand at room temperature while you're making the biscuits.
2 Preheat oven to 500 degrees. Line an insulated baking sheet with parchment; set aside.
3 In 2-quart bowl, whisk together the dry ingredients. With your fingers or a pastry blender or two knives, cut in the cold butter until the mixture looks like coarse crumbs with some bigger chunks remaining. Pour milk or rice milk over flour mixture and gently mix until just combined.
4 Using a greased 1/3 cup measure, scoop out 8 mounds of dough about 2 inches apart on the parchment-lined insulated baking sheet. If you have dough left over, scrape it out and divide it among the 8 mounds. Bake for about 12 minutes, or until golden brown. Let biscuits cool slightly on wire rack while you're making the whipped cream.
5 In mixing bowl, combine cream, sugar and vanilla extract. Whip to soft peaks.
6 Slice the biscuits horizontally and place the bottom halves in serving bowls. Divide the strawberries among the bowls, reserving some berries and juice to spoon on top. Divide the whipped cream among the bowls. Top each serving with a biscuit top. Garnish with remaining berries and juice. Serve immediately.
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