Growing up on PEI we always had an abundance of strawberries to pick. In fact, my first paying job was doing just that. We would take a bus to MacRae’s Strawberry Patch and pick carton after carton. Each one paying us a whooping 25 cents. We would then bike down to the store and load up on 1 cent gummy bears. Ahh the memories, my childhood was epically fantastic.
Currently the Island is still producing a ton of berries and the traditional dessert served is Strawberry Shortcake. When you visit and partake in a Traditional Lobster Supper you can be sure to indulge in this sweet treat at the end of the meal. Considering the Island is known for it’s dairy farms; berries and whipped cream could not be a more appropriate pairing.
This shortcake calls for sweet pan biscuits. They are fluffy and moist with a crisp top layer and cake like interior. These are very easy to make which makes serving a breeze. With that being said, I am off to indulge in the one I made for this photo. Enjoy!
Simple Strawberry ShortcakePrint This
For the Shortcakes:
- 2 1/2 cups of all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup of cold unsalted butter. (1 stick, cut into tbsp size pieces)
- 1 egg (separated)
- 1 cup of buttermilk
For the Berries:
- 4 cups of fresh strawberries hulled, and cut into bit size pieces
- 1/4 cup of granulated sugar
- 1/2 tsp vanilla
- 1/2 tsp of lemon zest
For the whipping cream:
- 1 cup of fresh whipping cream
- 1 tsp of sugar
- 1/2 tsp of vanilla
- Preheat oven to 450 degrees
- Grease a 9×9 pan with cooking spray. Set aside.
- In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. give it a quick pulse to combine.
- Add the chopped cold butter and pulse until the butter has been blended in and the mixture is “crumbly”
- Pour the flour into a large bowl.
- In a small bowl, combine the egg YOLK and buttermilk and whisk together. Pour the wet ingredients into the dry, and mix with a wooden spoon. Then use your hands to knead the dough together gently until it holds. (about 8 kneads or “turns” should do it.)
- Turn the dough into the prepared pan. Press it into the corners and make sure it is distributed evenly. Using a sharp knife or dough cutter, cut the dough in equal portions to create six (or eight) “servings”.
- Using a pastry brush, brush the tops of the shortcakes with egg white. Sprinkle a pinch of sugar over the cakes.
- Bake for 20-25 minutes checking after 20. You want to tap the top of the cakes to see if they are squishy or firm. You want them to be cooked through, but not hard. Gauge by pressing the tops and if they “squish down” cook a bit longer. If they bounce or barely move, they are done. Tops should be golden brown.
- When done, remove from pan and allow to cool on wire rack.
- To serve, pull them apart at the cut lines, cut each shortcake in half horizontally like you would a hamburger bun.
- Layer the strawberries, then whipping cream, then shortcake top. Finish with a dollop of whipping cream, a strawberry, and a fresh mint sprig.
- Combine the berries with the sugar, vanilla and zest. Mix well and set in the fridge for an hour. Serve directly from the bowl.
- Combine the whipping cream, vanilla, and sugar in a stand mixer bowl. Using the whisk attachment, whisk at high speed until the cream forms stiff peaks. (approx 3-4 minutes.
- Be careful not to over mix. You want this cream smooth not lumpy.
On a hot day, feel free to replace the whipping cream with fresh vanilla ice cream. Garnish with a fresh mint sprig.