Over the past weekend, JiT and I managed to pack all of our favorite summertime activities into less than 48 hours. We went for a bike ride by the lake, laid on the beach and waded in Lake Michigan, drank margaritas on the patio of an awesome mexican restaurant, then grabbed Italian ice from our favorite stand during a walk through the neighborhood. Finally, we made our annaul movie theater pilgrimage to see a summer blockbuster (Indiana Jones) and gorge ourselves on popcorn and Raisinettes. On top of all that my sister blew into town on Sunday from Charleston for her annual summer vacation hometown visit. By the end of the weekend, we were joking that summer might as well be over for all we’d accomplished.
In honor of the near-simultaneous arrival of the summer season and my sister, it seemed especially appropriate to make homemade strawberry shortcake. To me, nothing says summer in the midwest like shortcake biscuits heaped high with sweet, juicy strawberries and fluffy, billowy whipped cream.
You’ll notice that I said shortcake biscuits — a very important distinction. Some prefer the lighter, sweeter flavor of angel food, or perhaps even those spongey yellow disc-like cakes sold at the supermarket, but I prefer a biscuit. Perhaps its my midwestern roots showing through, but the dense, crumbly, slightly sweet taste of a shortcake biscuit seems perfect for supporting the tower of berries and cream and sopping up the sweet strawberry juices.
I played around with my recipe a bit to create a slightly sweet biscuit, infused with a hint of vanilla bean and orange. To round out the flavor, I added a hint of orange juice to the whipping cream. Topped with the strawberries, the result is a traditional strawberry shortcake with a hint of orangy freshness and comforting vanilla. One taste and you’ll know that summer has finally arrived.
Vanilla Orange Shortcake Biscuits
Makes 8-10 biscuits
2 2/3 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
1 tablespoon plus 2 teaspoons baking powder
1/3 cup shortening, chilled and cut into small pieces
3 tablespoons sugar
1 teaspoon salt
1 tablespoon plus 2 teaspoons baking powder
1/3 cup shortening, chilled and cut into small pieces
1/3 cup unsalted butter, chilled and cut into small pieces
1/4 teaspoon orange zest (zest from apx. 1/2 a medium orange)
2 teaspoons vanilla bean paste (or vanilla extract)
1 cup half & half mixed with 1 tablespoon lemon juice (or use buttermilk instead)
1 cup half & half mixed with 1 tablespoon lemon juice (or use buttermilk instead)
Heat oven to 400 degrees F.
Combine the flour, sugar, salt, and baking powder in a large bowl. Add the shortening and butter and cut into the flour mixture using a pastry blender or your hands, until mixture has an even consistency and lumps are no larger than pea size. Add the orange zest, vanilla and the half & half mixture and stir until the dry ingredients are incorporated and a dough is formed. Do not overmix.
Turn the dough out onto a floured surface and roll out to a 1-inch thickness. Use a biscuit cutter or an overturned juice glass, cut out shortcakes and place on a parchment-lined baking sheet. Reroll any scraps and cut again but avoid excessive handling or the dough will become tough.
Bake shortcakes for 15-20 minutes, or until biscuits are lightly browned and doubled in height. When finished, transfer shortcakes to a rack to cool.
Sweetened Strawberries
1 pint fresh strawberries
2 tablespoons sugar
Wash strawberries, remove hulls and slice before placing in a large bowl. Using a fork, stir in sugar until combined and lightly press on a few of the berries to gently crush so they release their juices. Set aside for at least 30 minutes to allow juices and sugar to combine before serving.
Hint of Orange Whipped Cream
1 pint of heavy whipping cream
2 tablespoons sugar
Juice from half a medium orange
Place mixing bowl, beaters and whipping cream in the freezer for 10 minutes to get them very cold. Pour whipping cream into mixing bowl, add sugar and orange juice and beat on high using wisk attachment until fluffy peaks are formed. Do not overbeat cream.
To serve, split the shortcakes in half and place bottom half on a serving dish. Layer with sweetened berries and a dollop of whipped cream. Add top half of shortcake and top with additional strawberries and whipped cream. Serve immediately.
Oh. My. God. Does that look awesome? Apparently in addition to ipod musical tastes we also share a love of strawberry desserts and completely agree, nothing says Midwest like strawberries in the summer time!! I wish I could cook!
Wow that looks awesome. Are you bringing in samples to work? ;)How was Indy? I walked out with you yesterday and didn’t tell me!
ok ok ok ok, I am thinking about doing the Rebeccac Shrimp Pasta and Strawberry Shortcake for one meal….just breath Rachel, I’m sure you can do this…..
I think maybe JiT should quit his job and become a food photographer. holy cow! that strawberry shortcake looks like art!