As usual I missed another foodie holiday, National Strawberry Shortcake Day was June 14th and while I had great plans to make a three layer strawberry shortcake for the occasion, as happens too often life gets in the way. Well I guess its better late than never, those lush beautiful berries are everywhere in the markets, and at least by waiting I got a great deal on some local Jersey berries!
As I began thinking about what recipe I would use to make my little shortcakes, I remembered that my friends at the Mid Atlantic Dairy Association had asked for a post this month to celebrate the dairy products that they love and feature at their website Dairyspot. As I searched my recipes, I found the perfect combination of ingredients for my little shortcakes. After all what could be better for than a butter rich cake that has heavy cream and Greek yogurt in the recipe for National Dairy Month!
Add in a nice dollop of freshly made whipped cream, and those juicy sweet berries, and you’ve got a dessert or a tempting breakfast treat to go with your morning cup of coffee!
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 5 tbsp sugar
- Zest of one Lemon
- 12 tablespoons unsalted butter, cold and cut into cubes
- ½ cup heavy cream
- ½ cup Greek yogurt (plain or vanilla)
- 1 pint strawberries cleaned and sliced*
- 1½ cups heavy whipping cream
- 1 tsp vanilla
- 2 tbsp superfine sugar
- sprinkle of confectioners sugar
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
- Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
- In a small bowl, mix together the yogurt, cream, and vanilla until combined.
- Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix.
- Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1¼ inch thick.
- Using a drinking glass or cutter cut out the shortcakes in circles, reform any dough left and repeat process until you’ve finished the dough.*
- brush shortcakes with heavy cream before baking, to give those little cakes a golden brown color.
- Bake for 20-25 minutes, or until a deep golden brown in color.
- Transfer to a wire rack to cool.
- In the bowl of your mixer add cream, sugar and vanilla
- start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than over beating it from the beginning)
- Continue beating until cream is fully whipped
- Slice shortcakes in half and place a large dollop of whipped cream on top of the bottom half.
- Arrange your sliced strawberries on top of the whipped cream
- Spread a small dollop of whipped cream to the underside of the top half of the cake, and place on top of the strawberries. (this will help keep it in place)
- Top with a sprinkling of confectioners sugar and enjoy!
These little beauties would be great with any fresh fruit you might have on hand, blueberries, peaches or nectarines would be excellent choices to add your own touch to this sweet summer dessert! And it doesn’t have to be National Dairy Month to use all of those great dairy products, head on over to Dairyspot and check out all the delicious ways you can use dairy products in your recipes. Just don’t forget to tell them Chef Dennis sent you!