***Re-post – originally written in June 2022.

If summer teaches us anything, perhaps it’s the practice of slowing down and making time for the things and people we love.  As a mom, it happens naturally.  Kids are out of school and they’re always home.  

Yes, we still work.  But we find time for pool days, library days, sidewalk chalk, and bubbles.  Soon we’ll be headed to aquamarine Gulf Coast waters and the thrill rides of a theme park.  Personally, I can’t wait for my first breath of cool Adirondack air when we drive up into the NY mountains in July.  As adults, slowing down sometimes isn’t easy.  But, it’s also important.  At the beginning of this year, I decided that my phrase for 2022 would be “DON’T OVERTHINK IT”.  Keeping my mind in a simple, matter-of-fact place has left room to slow down and I’m grateful.

This week’s recipe exquisitely exemplifies the perfect simplicity of not overthinking. It’s quick to make and so delicious. Traditional Strawberry Shortcake has just 3 components:  a sweet biscuit, fresh strawberries, and velvety smooth whipped cream.  A perfect bite of sweet, smooth, slightly tart, with a tiny touch of crunch.  This is not a store-bought yellow cake mold with fake red strawberry goop and a tub of cool whip (although, I’ve had those and they’re pretty good).  No, ma’am. No, sir.  Only fresh ingredients.  Simple and amazing.  I hope you try this recipe at home. There is beauty in simplicity.

Recipe notes:

Notes:  As a Culinary Nutrition Instructor, I aim to make ingredient swaps that are healthy and accessible. For example, I made this recipe with Einkorn flour (available at Whole Foods or online).  I like the soft texture it produces.  However, you can use all-purpose flour, OR 2 cups all-purpose and ½ cup cake flour.  Sifting your flour will help with a great texture.  I also use King-Arthur brand zero-calorie sweetener instead of sugar in both the biscuit and the whipped cream.  I find that a high-fat European butter like Kerrygold or Plugra makes the best biscuit dough.  As a wise person tells me a lot: “the world is your oyster”…so use what you’ve got!

Simply Delicious Strawberry Shortcake

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Ingredients

  

• for the shortcake
• 2 ½ cups AP flour or Einkorn, or gluten-free
• 4 tsp baking powder
• ½ tsp salt
• ½ cup cold butter 1 stick, cut into cubes
• ¼ cup honey
• ¼ cup sugar
• 1 cup milk
• 2 tbsp melted butter plus 2 tbsp honey for the tops
• 16 oz package of fresh ripe strawberries (or more)
• for the whipped cream
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  In the bowl of a food processor, add the flour, baking soda, and salt and pulse several times to combine.  Add in the cubed butter, pulse several times then mix on low for about 20 seconds or until no large chunks of butter remain.
• Transfer mixture to a large bowl.  Add milk, honey and sugar and mix with a stiff silicone spatula or wooden spoon until a soft dough forms.  Depending on the type of flour you use, you may need more flour.  If you don’t have a soft dough that holds together on its own, you can add more flour.  Lightly flour your countertop and knead the dough a few times until smooth.  Roll out the dough into a rectangle about ½ inch thick and fold in one side.  Then fold in the other side on top of it (you will see three layers of dough, folded like a brochure).  Roll it out into another large rectangle and repeat the folding process.  Do it a total of 3 times.  This makes flaky layers.  Cut out biscuits with a 2-inch cutter and place on a lined baking sheet.  Bake for about 15 minutes or until the tops have begun to brown.
• While the biscuits are baking, melt the 2 tbsp of butter and mix with 2 tbsp of honey and set aside.  Brush the tops of the biscuits with honey butter as soon as they come out of the oven.  Make the whipped cream.  In the bowl of a stand mixer add cream, sugar and vanilla.  Mix on HIGH with the whisk attachment for 60 seconds or more until you get a creamy texture.
• Once your biscuits have cooled, assemble the shortcakes in layers.  Split the biscuits in half and layer whipped cream and strawberries on top of the bottom half of the biscuit, then add the top of the biscuit and a bit more whipped cream.  Garnish with a strawberry.  Enjoy <3