Strawberry Shortcake

Summer is full of birthdays in my family--so much so that we tend to tire of cake after cake. So to celebrate with my sister-in-law this weekend, I made a strawberry shortcake instead.

I decided on a jumbo shortcake baked in a pie plate. I didn't even bother splitting it in half--it was yummy just topped with strawberries and whipped cream. Lots and lots of whipped cream.

It was so yummy we dug in before I got a photo. Here's a picture of my helping, as I massacred it on my plate.



The shortcake itself was actually a scone--the crumb was moist with a light sweetness and a hint of nutmeg. You could make this as individual shortcakes or even as scones.


Shortcakes or Scones
makes 1 large shortcake or 6-8 mini shortcakes or scones

2 cups unbleached all-purpose flour
1/8 cup sugar (I used Whey Low Granular Type D)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 stick cold butter, cut into pieces
1 egg, beaten
1 cup sugar-free hazelnut flavor (or any flavor desired) non-dairy liquid creamer (you could also use milk or half-and-half, in which case you might double the sugar added to dry ingredients)
Coarse sugar, if desired

1. Whisk together dry ingredients; cut in cold butter and work in until butter are about the size of small peas. The key here is to do this as quickly as possible so the butter remains cold--a food processor is useful here, though I generally do this with two knives. You can return your mixture to the refrigerator to keep things chilled as you go.

2. Stir in wet ingredients only until the batter comes together. Do not overwork dough.

3. Spread into a buttered pie plate for one large shortcake, or drop by large spoonfuls for individual shortcakes or drop scones. Sprinkle with coarse sugar, if using.

4. Bake in preheated 350*F oven for about 15-20 minutes, or until top(s) are browned and a wooden toothpick inserted near the center comes out almost clean. Cool thoroughly before using.

One Hot Kitchen

Let me tell you--it's too hot to be baking. Really. It was a scorching 95*F outside today, and silly me, I procrastinated all week and HAD to bake today.

You see, I am the co-host of a bridal shower tomorrow.

Yes, a dear friend of mine is getting married soon, and tomorrow is an afternoon tea bridal shower, for which I baked scones tonight, along with a yellow cake to be used for a strawberry trifle. My scones turned out so well that I felt I must share the recipe.

See how good they look?

Chock full of dates and dried cranberries, lightly sweet and not your typical 'gut bomb' scone, these are light with a fine crumb. Perfect with butter and jam.

Cranberry-Date Drop Scones

2 cups cake flour
1/4 cup sugar (or 1/4 tsp stevia powder for a no-sugar-added treat)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup chilled unsalted butter, cut into pieces
1/2 cup chopped dates
1/2 cup dried cranberries (craisins)
1 egg, beaten
2/3 cup light cream

Preheat oven to 425*F. Lightly grease a large cookie sheet.

In a large bowl, whisk together cake flour, sugar, baking powder, salt, baking soda and nutmeg. With a fork, quickly work the butter into the dry mixture until it resembles crumbs. It's okay if there are some chunks of butter--they should be no larger than the size of peas. Stir in dates and dried cranberries. Add egg and light cream, and stir until just mixed. Do not overmix--stir only until it comes together.

Drop by rounded tablespoonfuls onto baking sheet. Bake about 15 minutes or until golden brown. Remove from oven and serve warm, slathered with butter and jam alongside a hot cup of tea. Or cool and store at room temperature for future scone bliss.

Scones can be held at room temp for about a day. If you want to store longer, they should be frozen, wrapped in plastic zip-top bags. When you want to eat them, thaw on the counter, then bake in a 350*F oven for about 10 minutes, or until warm.

Mrs.W