Cottage-Style Strawberry Shortcake and Whipped Cream


It has taken me longer than I would have liked to write this recipe. I initially meant to have it up a few weeks ago, but we suddenly lost our dog Huckleberry to rare complications due to vestibular disease on May 20th and since then, I really haven't had the heart to write. To those who don't know, Tommy and I picked up Huckleberry just shy of 4 years ago, on the side of the road as we were on our way to hike at a state park. We weren't prepared to have a dog and were not expecting to get an animal so soon after moving, but we decided to keep him and it turned out that we were given one of the greatest gifts we have ever known. We love our animals as if they are our children and after his passing, we were in disbelief, completely gutted and utterly shattered. Even in tragedy however, there is always a ray of light. In the past few weeks we have been blessed to be surrounding by compassionate, loving people who have been there for us in our grief and who shared their love. Its amazing to me how a fat and fluffy dog, with no voice of his own and no particular desire other than to be cuddled forever, touched so many lives and was loved by so many. It has given us peace in our loss and in the past few days, has given me enough serenity to start writing again. So before I begin this recipe, I want to thank all those who reached out to provide comfort, someone to talk to or a shoulder to cry on. I want to thank all those who shared their memories of Huckleberry with us and the various photos of him over the years and I want to thank those who let us know they care. You have given us more comfort than you will ever know.


I make this particular strawberry shortcake and homemade whip cream every summer as a refreshing dessert at the end of a hot day. When writing this particular post I find myself smiling at the photos because soon after taking them, Huckleberry ate many of the strawberries. He sure loved them. This recipe is very simple to make, something you can whip up in about 30 minutes and keeps for a good 4-5 days. If you wanted to save yourself a step you could use store bought whip cream, but really nothing is as good as making it fresh.


The biscuit recipe I use is an age-old favorite from the cookbook The Joy of Cooking. I have found that nothing really beats her Shortbread Biscuit Recipe and really, you shouldn't mess with perfection. The strawberry recipe and whipped cream recipe are my own. I do not like super sweet whip cream as I prefer most of the sweetness to come from the strawberries, but if that is your preference, I would double the amount of sugar listed in the recipe.  If you want, you can roll the biscuits out and use a biscuit cutter for a neater round biscuit. I personally prefer the chunky, cottage style look. Keep scrolling for the recipe below!

Cottage-Style Strawberry Shortcake and Whipped Cream

Ingredients for biscuits:
1 3/4 cup all purpose flour
2 1/2 tsp baking powder
1 1/4 tsp salt
1 tbsp granulated sugar
1/4 cup cold butter
3/4 cup milk or cream

Ingredients for strawberries:
2 pints fresh strawberries, cleaned, stemmed and sliced thin
3 tbsp of sugar
1 tsp of lemon juice

Ingredients for whipped cream:
1 pint heavy whipping cream
3 tbsp granulated sugar
2 tsp vanilla extract

Instructions:
  1. Clean, stem and slice the strawberries. Mix with sugar and lemon juice, place in an airtight container and refrigerate for 30 minutes to an hour. 
  2.  Preheat oven to 400° and prepare a greased baking sheet.
  3. Sift together flour, baking powder, sugar and salt in a medium bowl. Using a pastry cutter, or two forks, cut in cold butter until it is in fine crumbs
  4. Slowly stir in milk or cream and gently mix until combined
  5.  Using a large spoon, scoop out large "meatball" sized scoops and drop onto the baking sheet
  6.  Place in oven and bake for 15 minutes, biscuits are done when they begin to lightly brown 
  7. While baking the biscuits, pour whipping cream into a cold bowl, add vanilla and whip with a handmixer
  8. When the whip cream begins to thicken, but before it is fully formed, add sugar and continue to beat until cream can hold a stiff peak.
  9.  To serve, allow biscuits to cool until they are warm, not hot, cut in half and fill with strawberries and cream. Then add some more cream...as much cream as you like... go on... I won't tell! ;)

 I hope your summer has gotten off to a great start and that you get a chance to try this recipe at home. As always, if you have any questions or comments about the recipes I post, feel free to share! Have a great week and thanks for reading!
XOXO,
Sierra




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