Simple pleasures are the best and the tried and true recipes of old are still hanging in there. I remember my mother making strawberry shortcake in the summers and it was greatly enjoyed by all those who were lucky enough to get a piece. Mom made the shortcake in 8″ rounds so once the strawberries were added and the syrup drizzled, the dessert was served immediately. I like the idea of making smaller shortcakes in individual servings so you don’t have to eat the entire cake in one setting, unless of course you have enough people on hand to help!
We’re still enjoying our 20 pounds of fresh strawberries so I just had to make at least one or two desserts. Slice about 4 cups of fresh strawberries and add 1/2 cup of sugar. Toss the berries to coat and set aside for about 10 minutes or until they create the wonderful syrup.
The scones are made in three flakey layers that easily come apart. Between each layer add a heaping spoonful or two of strawberries and top with sweetened whipped cream.
Lots and lots of strawberries 🙂
Be sure to drizzle the shortcake with strawberry syrup – be generous!
The light scone layers soak up the juice and become strawberry deliciousness!
Don’t forget to Pin!
Sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream - summer perfection!
- 1 cup cold whole milk
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 12 tablespoons cold unsalted butter, divided
- Turbinado or coarse sugar for topping
- 4 cups sliced, fresh strawberries
- 1/2 cup granulated sugar
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into 1/2" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
- Lightly flour a clean work surface and gently roll the dough out into a 24x10" rectangle. With the long side of the dough facing you, cut the rectangle into three equal strips (24 inches long and slightly more than 3 inches wide.)
- Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of two of the strips of dough. Gently pick up one buttered strip and place it on top of another buttered strip. Place the non-buttered strip on top of the other two and sprinkle with turbinado sugar. Press the dough gently.
- Cut the scones with a 3" round cutter or into 8 even squares. If making round shortcake scones you will need to gather the scraps and press them together to make another round. It won't be as pretty as the other 7 but it still tastes great.
Bake on the parchment lined baking sheet for 20 to 25 minutes or until lightly browned. Remove to a rack to cool.
Toss the strawberries with sugar and set aside for about 10-15 minutes.
Beat the cream on high until very soft peaks form. Add the powdered sugar and beat until blended and soft creamy peaks are formed.
- To serve, split the scones and layer with the strawberries and juices. Top with whipped cream and drizzle with more juice if desired.
Scone recipe adapted from Epicurious
Happiness is fresh fruit and I can’t wait to pick blueberries, blackberries and raspberries too! Hope you have a wonderful week. It’s hot here in Virginia and summer is coming fast. Enjoy! Thanks so much for stopping by.