Thursday, April 28, 2016

Lime Strawberry Shortcake

Y'all, the weather is getting warmer and I'm so excited.  You know why?  Because that means it's garden weather and that means lots of fresh fruits and veggies right at my fingertips!!!  

I'm a sucker for strawberries.  Those sweet, juicy berries call my name whenever I peruse the produce section.  And you know you've picked a winner when you get home, rinse one off and taste it and it's tastes like it's been sprinkled in sugar.  

I think I could eat my weight (and then some) in strawberries.  Which is a dangerous thing since ours are thriving right now and just a few steps away in our garden.  But they haven't always been so hearty.
Let me tell you a little story about these berries.  See, since I'm obsessed with them a few years ago I thought it would be a good idea to try to grow some myself.  So while I was at the store getting all my herbs, plants and flowers I snagged a couple of strawberry plants.  First the little jewels got planted in a little pot.  I love them, watered them, made sure they were getting enough sun and you know what.  Nothing.  So the next year I tried again, this time putting them in a special strawberry pot, you know the one.  The kind of taller one with various little holes down the sides so the little plants could peek out.  And those were even looking sad.  So, we transferred them to the garden to give that a whirl.  Those little boogers started thriving.  I think we got 3 berries from them that year and they took up not even a tenth of the garden.  The next year they grew, spread, filled a quarter of the garden and we got several berries.  This year.  Oh-mah-goodness.  I'd say they are easily taking up a third of the garden and there are blooms and berries EVERYWHERE!
You can imagine my excitement each day when I look out the window to see what those 3, meager plants have grown into.  That excitement grows when I step out and see the plethora of berries that are all mine!  Well...mine and my two guys ;).   I honestly thing I could take a blanket out there, throw it on the ground by the berries and gorge myself in sweet, sugary goodness all day long.  But I refrain.  I do get my share of berries when my little man and I go outside to play, but I pluck a few and pop them in a bucket so I can come in and make something delicious with them too.

Something simple and yummy that lets the berries shine.  Something like strawberry shortcake.  

Strawberry shortcake is such a simple dessert but it is soooo good.  This version has a simple, sweet drop biscuit topped with raw sugar.  The biscuit is sliced in half and tons of strawberries and their juices are piled high, followed by a scoop of fresh whipped cream and topped with the other half of the biscuit.  A simple yet extraordinary dessert.

Lime Strawberry Shortcake
Ingredients:

For the biscuits-
2 Cups flour
2 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 Tsp salt
1/4 Cup unsalted butter, cubed
1 Cup milk
Zest of a lime
Sugar in the raw, for topping

For the berries-
3 Cups sliced strawberries
1 1/2 Tbsp sugar

For the whipped cream-
1/2 Cup heavy whipping cream
2 Tbsp sugar
Lime zest

Directions:

Preheat oven to 400.  Line a baking sheet with a silicone baking mat or parchment paper.  Set aside.

In a large bowl combine flour, sugar, baking powder, and salt.  Whisk to combine.  Add the butter, using hands, work the butter into the flour mixture until it coarse crumbs.  (It's okay if there are larger chunks of butter, it will yield a flaky biscuit)  Add the zest and stir to incorporate.  Add the milk and stir until just combined.  

Drop heaping tablespoons of dough on the prepared baking sheet, leaving at least an inch between each.  Sprinkle with sugar in the raw.  Place in the preheated oven and bake for 12-14 minutes, until golden.  Remove from oven and allow to cool.

While the biscuits are baking, slice the strawberries and place in a bowl.  Sprinkle with sugar and toss to coat.  Cover and place in the refrigerator.

For the whipped cream-
Pour the whipping cream in a large bowl, beat on high until mixture begins to thicken.  Add the sugar and continue whipping until stiff peaks form.  Fold in the lime zest.  Refrigerate until ready to serve.

To assemble-
Slice the biscuits in half.  Spoon some of the berries and their juices on the bottom half, top with a spoonful of the lime whipped cream and set the top half of the biscuit on top.  Serve.

Recipe source: A Lynsey original

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