Happy Easter! – Photos and Strawberry Shortcakes

Happy Easter! I hope you got better weather than we did. It was grey and threatening storms most of the day but we still had a beautiful Easter feast.

For dinner we had salad with homemade buttermilk ranch dressing, grits, and ham.
 For dessert, I made strawberry shortcakes!
Biscuits made from scratch.
Cut in the butter with a pastry blender or your hands until it is pea sized.
Whipped cream from scratch. So easy. So good.

Whip cold heavy whipping cream until it looks yummy and add a couple tablespoons of sugar to taste. I also added some cinnamon. yum yum good!

whipped cream, strawberries, and biscuits… is there anything better?
And here they are…..!
I hope you had a wonderful Easter!

Strawberry Shortcakes

Ingredients

For the strawberries:

  • 1 1/2 pounds (about 6 cups) fresh strawberries
  • 2 tablespoons lemon juice
  • Zest of one lemon
  • 1/4 cup sugar

For the shortcakes:

  • 1/3 cup sugar
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • egg wash (one egg lightly beaten)
  • 1 tablespoon raw cane sugar or sanding sugar (use regular granulated if not on hand)
  • Whipped Cream
Directions
  1. Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar, lemon juice and zest. Let stand until syrupy, tossing occasionally, at least 20 minutes.
  2. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until butter is the size of peas. Add milk; pulse just until moistened, 4 or 5 times. Do not overmix.
  3. Or by hand, combine flour, sugar, baking powder, and salt. Whisk. Then cut in the butter using your hands or a pastry blender.
  4. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough until 1/2 inch in thickness.
  5. Cut 2 inch circles. Transfer to a baking sheet; brush with egg wash and sprinkle with 1 tablespoon sugar. Bake until golden, 10 to 15 minutes. You’ll know when they’re done if the bottom is evenly browned. Cool on baking sheet.  
Homemade Whipped Cream
Pour heavy whipping cream into a bowl. Whip until desired consistency by hand or in an electric mixer. Add 2 tablespoons or so of granulated or powdered sugar, to taste. 


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