Simple Strawberry Shortcake
Apr 25, 2014 in recipes, cookies, dessert, easy, entertaining, make ahead, party, strawberries, summer. Read the original on: Back To The Book Nutrition
This lovely little dessert was the result of a recent weekend whim of mine. I ♥ ♥ ♥ weekend whims!
I've always enjoyed the simplicity of strawberry shortcake, and I've always loved big, soft, buttery sugar cookies. So why not combine them into one easy dessert?
Only problem was, I've all but phased out white flour and sugar in my baking and, in fact, I had no sugar in the house.
But where there's a will cookie craving, there's a way!
I had to borrow a cup of sugar from a neighbor. (The neighbor was actually my mother-in-law, and she wasn't actually home at the time....so maybe it was more like breaking into someone's house and stealing their sugar?) Either way, I got what I needed and trotted back home to bake some cookies. We shared some of the finished product with my in-laws, so I think all is well.
Sometimes, you just want a good, old-fashioned cookie, right? And if you're gonna do it, do it right...right?
Let me tell you, these cookies are totally, wonderfully right. I'd love to credit whomever originally developed the recipe, but I have no idea who it was. The decade-old newspaper clipping with tattered edges and butter stains was added to my overfull, under-organized, pre-Pinterest recipe collection years ago, and has been referenced many times since.
In my opinion, they're the best sugar cookies around! And they're a perfect compliment to the fresh berries, lightly sweet whipped cream, and simple homemade strawberry syrup in this Simple Strawberry Shortcake. Piling it all in a bowl was both easy to serve and adorable.
Come to think of it, these would make great "dessert bar" ingredients for a party or shower....hmmm....think I'll tuck that idea away for the next time I'm playing hostess.
Recipe Card:
Simple Strawberry Shortcake (+ The Best Sugar Cookie Recipe Around!)
Ingredients:
12 large sugar cookies
2 lbs fresh strawberries, washed, stems removed, and halved
Mint sprigs for garnish (optional)
Ingredients for the Strawberry Syrup:
1 (10 oz) bag frozen strawberries (unsweetened)
1/2-2/3 cup raw honey, to taste
1/4 tsp pure vanilla
Ingredients for the Sweetened Whipped Cream:
1 pt fresh cream
6 Tbsp pure maple syrup
1 tsp pure vanilla
Instructions:
Place frozen strawberries and honey in a saucepan over medium heat.
Meanwhile, whip the cream with maple and vanilla to soft peaks (use chilled beater and bowl if possible). Store in fridge until ready to serve.
When Strawberries and honey are heated through, transfer to Vitamix or other blender and puree. Add vanilla and any additional honey to taste.
To serve, place desired amount of fresh strawberries in each bowl, drizzle with syrup, top with a dollop of whipped cream, and tuck a cookie down into the mixture. Garnish with a sprig of mint if desired.
Recipe Card:
The Best Sugar Cookie Recipe Around {Plain or iced}
Ingredients:
1 cup softened butter
1 cup granulated sugar
1 egg
2 1/2 cups organic unbleached & unbromated flour
1 tsp baking powder
1 Tbsp pure vanilla extract
Zest of 1/2 large lemon
1 Tbsp lemon juice
Instructions:
Cream butter, sugar and egg using an electric mixer. Add vanilla, lemon zest, and lemon juice.
Using a spoon or spatula, gently stir in flour and baking powder until just combined (do not overmix)
Use your hands to form dough into a ball, then gently pat it to flatten to an approximately 1/2" thick rectangle/circle. Cover with plastic wrap and place in the freezer for about 10 minutes (alternatively, can simply cover the ball of dough and refrigerate for a couple of hours - I just prefer the quick method).
While dough is chilling, preheat oven to 400 degrees.
Once dough is chilled, remove plastic wrap and roll out to 1/4 inch thick on a lightly floured surface.
Use desired size and shape of cookie cutter (I like a 3" cutter for nice, large cookies) to cut cookies and place on a cookie sheet. They won't spread much when baked, so 1" between cookies is plenty of room.
Bake for 8-10 minutes, or until surface firms up slightly and just begins to brown. Allow to cool completely before serving or icing.
Oops, lookie there - it's the weekend again...If you'll excuse me, I feel a whim coming on. ;)
How about you - are you whipping up anything fun in the kitchen this weekend?
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Read the original on: Back To The Book Nutrition
Back To The Book Nutrition, Dena Norton
Dena Norton is a registered dietitian with a passion for enjoying and sharing good, clean food. She has practiced clinically, currently maintains a contract position as a public speaker for M.D. Anderson Cancer Center, and has recently started "Back To The Book Nutrition" (www.backtothebooknutrition.com) to offer a fresh perspective on nutrition, health and whole food.
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