When I moved out of central Florida 3 years ago, I had no idea one of the things I would miss the most is strawberry shortcakes. Living so close to Plant City meant fresh and delicious strawberries every year. Sorry California, you might have bigger berries, but the strawberries that come from Florida are by far the sweetest. (It’s okay, your oranges are better, Cali.)
I think there are 2 kinds of people in the world–no, not Elvis people or Beatles people (neither, if you’re wondering). I think the population can neatly be divided by how they prefer their shortcakes. Biscuits or sponge cake.
I love the soft, light cloud-like texture of sponge cake. Which is funny, considering the recipe I made. The thing is, sometimes people that make food mess up. Like the time I baked a pumpkin pie for Thanksgiving and forgot the sugar. Or the time I was trying to recreate a specific soft sugar cookie that I’m particularly fond of and accidentally ended up with a sugar biscuit instead. Heh. So whaddya do? Adapt. I already had strawberries, so strawberry shortcake was the obvious fix. The biscuit is sweeter than a regular biscuit you’d have for dinner, but it doesn’t overpower the sweetness of the syrup. It’s delicious. I’m so glad I made this because it brought me right back to being at the yearly Strawberry Festival.
So, which do you prefer as the base of your shortcake?
- 1 stick butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups flour
- 1 cup sugar
- 1 cup water
- 2 cups strawberries, sliced
- Preheat oven to 350.
- Cream together butter and sugar.
- Add vanilla and eggs, mixing well.
- Add flour and stir to incorporate.
- Chill in refrigerator for 1 hour or more.
- Roll out dough to a ¾-1 inch thickness and cut out circles with a cookie cutter, or large glass.
- Place on a cookie sheet and bake for 12 minutes.
- In saucepan, combine water and sugar over medium heat, stirring until sugar is dissolved.
- Add strawberries and simmer, stirring occasionally.
- Continue cooking until syrup thickens, about 10-15 minutes.
- Top each biscuit with a spoonful of the strawberry topping.
- Add a dollop of vanilla yogurt, coconut cream, or homemade whipped cream.