This week's Sweet Melissa Sundays (SMS) recipe was chosen by Wendy of Pink Stripes: Strawberry Shortcakes. There is nothing that I love more when it comes to strawberries than strawberry shortcakes. To say that I was looking forward to trying this recipe is an understatement.
The recipe is simple and straightforward with the typical 3 strawberry shortcake components: the strawberries, the shortcakes, and the whipped cream. The strawberries are sliced and then sweetened with sugar. The whipped cream is just that - whipped cream; nothing fancy. The shortcakes are basically sweet biscuit dough, with a little lemon zest to add more flavor. The key to making good shortcakes is handling the dough as little as possible. Overworking the dough will yield very flat, not very flaky shortcakes. If you don't have a pastry cutter, use two butter knives to cut the butter in to the dough.
I had no issues with my dough rising, though the shortcakes did not spread quite as much as I thought they would. Melissa said to place them on the baking sheet at least two inches apart, so I was expecting them to spread quite a bit! Instead, they just rose to become nice, flaky shortcakes!
These strawberry shortcakes were delicious! The perfect spring and summertime treat! The biscuit dough is sweet, but not too sweet. Paired with strawberries and whipped cream, it is perfect. I love that the shortcakes require only a few minutes of prep time, and then a few more minutes in the oven. It's the perfect last minute dessert if you have some unexpected guests coming over.
Thanks Wendy, for choosing this recipe - I loved it! If you would like the recipe, you can find it here. Make sure you visit the SMS Blogroll to see what everyone else thought about this scrumptious dessert.
* Recipe tips:
- Be careful with your shortcake dough - handle it as little as possible. Also make sure your butter is very cold before cutting it in. This will ensure your biscuits rise well and are perfectly flaky.
- Start your strawberries as the shortcakes go into the oven. By the time they're done baking and cooling, you'll be ready to go.
- The shortcakes are best eaten the day they are made, but they can be tightly wrapped in plastic wrap and then aluminum foil and frozen for up to 3 weeks. Do not unwrap before defrosting.
- For more tips, click here.