Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream

2Teaspoons - Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream

Last weekend was glorious! It was a three-day weekend. My office closed early on Friday. We had glorious weather in DC. And best of all – it was the first weekend for strawberries!

2Teaspoons - Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream

We started the weekend by exploring a number of Memorial Day events around DC. It’s our first year here and I can now attest that DC definitely knows how to commemorate the day – parades, services, concerts, even rolling thunder through the streets. After the festivities, we headed over to the farmer’s market and scored four delicious pints of strawberries. I didn’t know they were in season already here. In Connecticut and New York you can’t find them until late June. It was a glorious and delicious surprise!

2Teaspoons - Farmer’s Market Strawberry Shortcake with Fresh Whipped CreamWhile I was reveling in the first strawberries of the season I started thinking – what could be better than eating fresh strawberries? Then it came to me – eating these strawberries while making strawberry shortcake! This recipe was born! Buttery, flaky shortcake biscuits, covered with fresh slightly sweetened strawberries, and topped with homemade whipped cream – life doesn’t get much better 🙂

How did you enjoy your Memorial Day weekend? Did you attend any parades or memorials? Did you spend time grilling burgers with friends? Or eating strawberries by the handful?

2Teaspoons - Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream

Farmer’s Market Strawberry Shortcake with Fresh Whipped Cream
 
Celebrate strawberry season! Buttery, flaky shortcake biscuits, slightly sweetened strawberries, and homemade whipped cream – life doesn’t get much better.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
Strawberry Topping
  • 1 pound of strawberries, with stems removed and sliced
  • 2-4 tablespoons sugar (to taste)
  • the zest and juice of one lemon
Shortcakes
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 5 tablespoons butter
  • 1 cup greek yogurt
  • splash of milk
  • ½ teaspoons vanilla
Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
Instructions
  1. Prepare strawberry topping: Stir together all ingredients for topping, cover, and let sit in fridge for at least 1 hour.
  2. Prepare shortcakes: Cut butter into ¼” cubes, wrap in plastic wrap and freeze for 20 minutes.
  3. Preheat oven to 350 degrees F.
  4. In a large bowl whisk together flour, baking powder, sugar and salt. Sprinkle flour mixture with frozen butter cubes. Cut butter into flour using a pastry cutter or two knives until mixture is crumbly. Whisk together yogurt, milk, and vanilla. Add yogurt-milk mixture to the flour-butter mixture. Stir until dough just starts to form, about 1 minute.
  5. Transfer dough to a clean countertop and kneed until sticky dough forms, about 2 minutes. Divide dough into 6 even pieces. Roll each into a ball, flattening slightly into a thick patty, about 1 inch thick.
  6. Arrange in a single layer on a cookie sheet and bake until tops are golden brown, about 20 minutes.
  7. Prepare whipped cream: Make sure the heavy cream and the bowl you’ll be whipping it in are very cold. Pour cream in bowl and using an electric mixer with a whisk attachment, whip cream on medium until soft peaks form, about 3 minutes. Add vanilla and sugar and continue to whip on medium until it looks like whipped cream, another 1-2 minute.
  8. Once the shortcakes have cooled slightly, cut in half like a sandwich roll. Cover bottom half of shortcake with your delicious strawberry mixture, replace the top half, and top with whipped cream.

 

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Comments

    • says

      Hi June! Thanks for reaching out with your question and for your interest in the strawberry shortcake recipe. I actually used yogurt to cut down on calories. 1 cup of heavy cream will work great too. I discussed this decision in my scone post if you’d like to check it out at http://www.2teaspoons.com/cranberry-pecan-scones/ The recipe will definitely taste great either way. Happy baking 🙂

    • says

      Thanks Thalia! I do too — It was a welcome surprise to find out strawberries are in season over a month earlier in DC than where I was living before this year 🙂

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