It's strawberry season! And picking time is our favorite. Today we're enjoying the sweet flavors of strawberries with a fun take on a traditional strawberry shortcake that leans a bit more to the messy and child-loving side.
The kids and I love to bake together so we'll be sharing more recipes like this during the 18 Summers Challenge, and we all love strawberries so this was a win win for us. Not every day is a great baking day, though, (remember those ideas I gave for having success with your kids in the kitchen?) so I waited until L and I had some time to ourselves to create treats for the rest of the family. Give yourself about an hour from start to finish for this recipe and enjoy the mess of flour and dough. It will happen. And the messy will likely be your child's favorite part so do your best to set aside the need to keep tidy.
Preheat your oven to 425ºF. We adapted this recipe for easy strawberry shortcakes from Just A Taste, Here's what you need:
- 4 C sliced strawberries - we cut ours super small for little mouths and hands
- 2 T sugar
Mix these two together and set aside while you're making the rest of the recipe.
- 2 C flour
- 3 t baking powder
- 1/2 t salt
- 1 C heavy cream, plus additional for brushing on shortcakes
- Sugar for sprinkling on top (optional)
For the whipped cream:
- 1 C chilled heavy cream
- 1/4 C sour cream
- 4 T sugar
- 1 t vanilla extract
Stir together the sliced strawberries with the sugar (a great job for little hands). Set aside. Be sure to take in the delicious smells of fresh berries.
Whisk flour, baking powder, and salt together in a large bowl.
Add the heavy cream. Form the dough into a ball within the bowl and then move to a lightly floured surface for kneading. Not much is necessary, only one or two pounds to be sure you don't have tough cakes.
Roll the dough to about 1/2-inch thick. With a star cookie cutter (we used one 3" wide), cut out shapes and transfer them to the baking sheet. We were able to make 10 stars from our batch. Gently pour less than a teaspoon of heavy cream on each and sprinkle with sugar.
Bake for 15 to 17 minutes or until they're golden brown.
Let those cool while you put together the cream. Make sure the ingredients here are very cold. We had ours a little warmer and the cream was extra melty but still delicious!
Mix the heavy cream, sour cream, sugar, and vanilla extract with a mixer on high speed. Continue until peaks form.
Creating your shortcake is as wonderful as sandwich making. Slice the stars horizontally to create a top and bottom piece. First add a layer of cream, and then 2-3 spoonfuls of strawberries. The amount of cream and strawberries you add makes it more or less a sandwich treat. Some enjoy shortcake with a fork anyway.
We loved eating these as open face treats, too. This allowed for extra dollops of cream and more heaping helpings of strawberries!
Have you made any strawberry treats this season?
P.S. For those following along with the 18 Summers Challenge, we'll be going on a hunt in nature tomorrow! Printables, printables, printables!!