Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 pint vanilla ice cream
- Whipped cream, for topping
- Fresh mint leaves, for garnish
Special Equipment Needed:
- Mixing bowls
- Measuring cups and spoons
- Pastry blender or fork
- Baking sheet
- Parchment paper
- Ice cream scoop
- Blender or food processor (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry blender or fork, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean.
8. While the shortcakes are baking, prepare the strawberry topping. In a blender or food processor (optional), puree 1 cup of the sliced strawberries until smooth.
9. In a small saucepan, combine the pureed strawberries, remaining sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened slightly, about 5-7 minutes.
10. Remove the shortcakes from the oven and let them cool for a few minutes.
11. To assemble the sundaes, place a shortcake in the bottom of a bowl or glass. Top with a scoop of vanilla ice cream, followed by a spoonful of the strawberry topping. Repeat the layers until all of the ingredients are used up.
12. Finish each sundae with a dollop of whipped cream and a sprig of fresh mint.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 445
- Total fat: 19g
- Saturated fat: 11g
- Cholesterol: 93mg
- Sodium: 328mg
- Total carbohydrates: 64g
- Dietary fiber: 2g
- Sugars: 42g
- Protein: 6g
Substitutions for ingredients:
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use frozen strawberries instead of fresh, but be sure to thaw them and drain off any excess liquid before using.
Variations:
- Use other types of fruit, such as blueberries, raspberries, or peaches, in place of the strawberries.
- Use chocolate or caramel sauce instead of the strawberry topping.
- Add chopped nuts or chocolate chips to the shortcake batter for extra texture.
Tips and Tricks:
- Be sure to chill the butter before cutting it into the dry ingredients. This will help create a flaky texture in the shortcakes.
- Don't overmix the batter or the shortcakes will be tough.
- If you don't have a pastry blender, you can use a fork or your fingers to cut in the butter.
- To make the shortcakes ahead of time, bake them and then store them in an airtight container at room temperature for up to 2 days.
Storage Instructions:
- Store any leftover strawberry topping in an airtight container in the refrigerator for up to 1 week.
- Store any leftover shortcakes in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
- To reheat the shortcakes, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Serve the sundaes in clear glasses or bowls to show off the layers.
- Top each sundae with a fresh strawberry or a sprinkle of chopped nuts.
Garnishes:
- Whipped cream and fresh mint leaves
Pairings:
- Serve with a glass of iced tea or lemonade.
Suggested Side Dishes:
- None needed, this dessert is a complete meal in itself!
Troubleshooting Advice:
- If the shortcakes are too dry, try adding a little more buttermilk to the batter.
- If the strawberry topping is too thick, add a splash of water or lemon juice to thin it out.
Food Safety Advice:
- Be sure to wash the strawberries thoroughly before using them.
- Store any leftover sundaes in the refrigerator for up to 1 day.
Food History:
- Strawberry shortcake is a classic American dessert that dates back to the 1850s. It became popular in the United States during the mid-19th century, when strawberries were first cultivated on a large scale.
Flavor Profiles:
- Sweet, tangy, and creamy
Serving Suggestions:
- Serve the sundaes as a dessert after a summer barbecue or picnic.
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