I think Strawberry Shortcake screams spring and warm weather. You can probably tell I am ready for sunny beautiful days! I played with a few of my recipes and combined the best from a few and came up with this combination. I adjusted my basic biscuit recipe and substituted buttermilk for milk and added two tablespoons of sugar. To the strawberries I melted black currant jam and added orange liqueur. The combination is delicious. If you are pinched for time, the strawberries and sauce are perfect over ice cream or frozen yogurt.
Buttermilk Shortcakes with Celestial Strawberries
2016-02-23 13:47:53
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/3 cup vegetable shortening
- 1 cup buttermilk
- 2 1 pint baskets strawberries
- 1/2 cup black currant jelly
- 2 tablespoons orange liqueur (optional)
Instructions
- Preheat the oven to 450 degrees.
- Combine the flour, baking powder, baking soda, and sugar in a medium bowl. Cut in the shortening. Add the buttermilk and stir just until moistened.
- Turn the batter out onto a floured board and knead very lightly, just until the dough is smooth enough to pat or roll into 1/2 inch thick.
- Cut out the shortcakes with a 2 inch cutter dipped in flour (makes 12 shortcakes). Place on a parchment lined baking sheet, bake 10 - 12 minutes until golden brown.
- Rinse and hull the strawberries. Dry on a paper towel. Put 1 cup of sliced berries in the bowl of a blender. Heat jelly over low heat in a small saucepan, once melted, stir in liqueur. Pour this mixture over berries in blender. Blend until smooth. Chill.
- Slice remaining berries and mix with 1 - 2 tablespoons of sugar and let stand for at least one hour.
- Serve strawberries with shortcakes and sauce, top with whipped cream, if desired.
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